Korean Journal of Human Ecology (한국가정과학회지)

The Korean Society of Human Ecology (한국가정과학회)
권호 표지

Effects of Autoclaving-Cooling Cycled Waxy Rice Starch on the Texture of Injulmi

가열-냉각 처리한 찹쌀전분을 첨가한 인절미의 텍스처 특성

  • 김정옥 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과, 생활과학연구소)
  • Published : 2002.12.01
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Abstract

Effects of autoclaving-cooling cycled waxy rice(Hwasunchalbyeo) starch(ACW) on textural and sensory properties of Injulmi were investigated. The protein, ash and lipid contents of waxy rice flour were higher than those of waxy rice starch and ACW. The RS level of ACW was 8.21%. By increasing ACW content added to Injulmi, hardness and adhesiveness of Injulmi decreased, Hunter color L and a values increased and b values decreased. The sensory test showed that the hardness of Injulmi decreased, but springiness and adhesiveness increased by increasing ACW content to Injulmi. Overall Qualities of injulmi added with ACW up to 20% were similar to the non-added Injulmi.

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