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Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature  

오미향 (동아대학교 식품과학부 식품영양학과)
김경자 (동아대학교 식품과학부 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 34-45 More about this Journal
Abstract
Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.
Keywords
Backsulgi; process rice flour; sensory evaluation; mechanical characteristics;
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