Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Properties of Sulgi with Different Mixed Ratio of Brown Rice Flour and Germinated Brown Rice Flour

현미와 발아현미 혼합 비율을 달리한 설기의 품질 특성

  • Kim, Jeongok (Department of Food and Nutrition, Dongshin University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University) ;
  • Ro, Heekyong (Department of Food and Nutrition, Dongshin University)
  • 김정옥 (동신대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과) ;
  • 노희경 (동신대학교 식품영양학과)
  • Received : 2013.09.30
  • Accepted : 2013.10.22
  • Published : 2013.10.31
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Abstract

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

Keywords

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