The Sensory and Texture Characteristics of Inkyrice Cake in According to Concentrations of Squid Ink

오징어 먹물 첨가량에 따른 먹물떡의 기호도 및 품질 특성

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.