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Sensory and Mechanical characteristics of Shinsunchosulgi by Different Ratio of Ingredient  

Lee Hyo-Gee (Department of Food and Nutrition, Hanyang University)
Lee Eun-Mi (Department of Food and Nutrition, Hanyang University)
Cha Gyung-Hee (Department of Traditional Food Culture, Jeonju University)
Publication Information
Korean journal of food and cookery science / v.21, no.4, 2005 , pp. 422-432 More about this Journal
Abstract
Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.
Keywords
Shinsuncho-sulgi; Angelica keiskei koidz powder; non-glutinous rice flour; overall-acceptability; mechanic characteristics;
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Times Cited By KSCI : 8  (Citation Analysis)
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