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Quality Characteristics of Injeulmi Containing Different Ratios of Citrus Mandarin Powder  

Kim, Chul-Woong (Dept. of Food & Cooking Science, Sunchon National University)
Song, Eun (Dept. of Food & Cooking Science, Sunchon National University)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.2, 2009 , pp. 293-301 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.
Keywords
Citrus mandarin powder; Gamgyul-Injeulmi; quality characteristics; sensory evaluation;
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Times Cited By KSCI : 15  (Citation Analysis)
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