한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제20권5호
  • /
  • Pages.453-461
  • /
  • 2004
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

노랄병(老辣餠)의 재료 배합비에 따른 관능적.텍스쳐 특성

Sensory and Texture properties of Noralbyung with variation in the ratio of ingredients

  • 이효지 (한양대학교 생활과학대학 식품영양학과) ;
  • 박희경 (한양대학교 생활과학대학 식품영양학과)
  • 발행 : 2004.10.01
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초록

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

키워드

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