Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - lV. Study on the Physicochemical and Sensory Characteristics of Glutinous Indian millet Noti -

노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 4 보: 차수수 노티의 이화학적, 관능적 및 기계적 특성 연구-

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.