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Quality Characteristics of Yukwa Prepared with Pigmented Rice  

이유석 (전남대학교 식품공학과 및 농업과학기술연구소)
정해옥 (초당대학교 조리과학부)
이종욱 (전남대학교 식품공학과 및 농업과학기술연구소)
Publication Information
Korean journal of food and cookery science / v.18, no.5, 2002 , pp. 529-533 More about this Journal
Abstract
Yukwa was prepared with the glutinous rice by the addition of different ratio of pigmented rice (0, 3, 5, 7, 10%) and were steeped for 7 days at 20$^{\circ}C$. No significant differences were found among the samples when the textural properties of Yukwa dough and base were measured using a texture analyzer. But the crispness was decreased with tile increase of the addition level of pigmented rice. The redness (a value) and yellowness (b value) of the dough and Yukwa base were increased and the lightness (L value) was decreased as the addition levels increased. The expansion rate of Yukwa was decreased with the increase of addition levels. The overall acceptability of Yukwa prepared with the addition of 7% pigmented rice was the best in the sensory evaluation.
Keywords
pigmented rice; Yukwa; Yukwa dough; expansion rate;
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