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A Study of the Quality Characteristics of Garaedduk Made with Green Rice Flour  

Lee, Ji-Hyun (Dept. of Hotel Culinary & Catering Management, Chungwoon University)
Ahn, Sung-Keun (Dept. of Hotel Management and Convention, Chungwoon University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.21, no.2, 2011 , pp. 200-206 More about this Journal
Abstract
This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.
Keywords
Green rice; Garaedduk; Dduk; color; texture; sensory evaluation;
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Times Cited By KSCI : 8  (Citation Analysis)
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