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http://dx.doi.org/10.9724/kfcs.2011.27.2.001

Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder  

Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan University)
Choi, Mi-Kyung (Department of Tourism Hotel & Restaraunt Management, Daelim College)
Publication Information
Korean journal of food and cookery science / v.27, no.2, 2011 , pp. 1-8 More about this Journal
Abstract
The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.
Keywords
rice Dasik; Baekbokryung powder; overall acceptability;
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Times Cited By KSCI : 13  (Citation Analysis)
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