한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제24권2호
  • /
  • Pages.157-163
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  • 2008
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

백복령 가루를 첨가한 찰보리쌀 인절미의 품질특성

Quality Characteristics of Waxy Barley Injeulmi Prepared with Baekbokryung Powder

  • 조태옥 (세종대학교 일반대학원 조리외식경영학과) ;
  • 김장호 (세종대학교 일반대학원 조리외식경영학과) ;
  • 홍진숙 (세종대학교 일반대학원 조리외식경영학과)
  • Cho, Tae-Ok (Department of Culinary & food service Management, Sejong University) ;
  • Kim, Jang-Ho (Department of Culinary & food service Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & food service Management, Sejong University)
  • 발행 : 2008.04.30
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초록

The purpose of this study was to investigate the quality characteristics of waxy barley Injeulmi made with additions of Baekbokryung powder. The moisture contents of the samples ranged from 48.10 to 49.74%, and among the treatments, the waxy barley Injeulmi that did not contain Baekbokryung powder had the highest moisture content 49.74%. The color values, for lightness(L-value), redness (a-value), and yellowness (b-value) were in ranges of $47.42{\sim}52.11,\;2.25{\sim}3.00,\;and\;l2.77{\sim}13.56$, respectively, and redness increased with increasing Baekbokryung powder content. In the texture analysis, hardness was lowest for the 12% Baekbokryung-added Injeulmi during 12 hours of storage. Adhesiveness and cohesiveness did not differ significantly among the treatments throughout the storage period. For all of the samples, springiness was highest immediately after steaming, and chewiness was lowest with 24 hours of storage. The 9% addition of Baekbokryung powder determined the best formula for the Injeulmi based on sensory qualities such as flavor, sweetness, and overall acceptability.

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