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http://dx.doi.org/10.9724/kfcs.2014.30.3.271

The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice  

Shin, Dong-Sun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration)
Kim, Ha-Yun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration)
Hong, Ha-Chul (National Institute of Crop Science, Rural Development Adminstration)
Oh, Se-Gwan (National Institute of Crop Science, Rural Development Adminstration)
Yoo, Seon-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Adminstration)
Publication Information
Korean journal of food and cookery science / v.30, no.3, 2014 , pp. 271-277 More about this Journal
Abstract
The purpose of this study was to investigate Tteokbokki tteok that has properties of five different rice cultivars (Haiami, Samkwang, Goami, Saegyejinmi and, Seolgaeng). The moisture and crude protein contents of rice were 14.13-17.78% and 4.43-7.68%, respectively. The crude lipid and crude ash of rice were 0.45-1.84% and 0.37-0.85%, respectively. The water binding capacity of Goami cultivar was higher than that of other rice flours. Asa the soaking time increased, water absorption was the highest in the Goami cultivar (45.30%). Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami cultivar was the highest; further, the peak viscosities of Samkwang cultivar and Saegyejinmi cultivar were higher than of those of other rice flours. The hardness of the Tteokbokki tteok was the highest the in the Goami cultivar (7,293.08 g); conversely, the Saegyejinmi cultivar had the lowest value (2,502.08 g). In the sensory evaluation of Tteokbokki tteok, the color, texture, and overall acceptability were the highest in the Saegyejinmi cultivar, the appearance was highest in the Samkwang cultivar, and the flavor was the highest in the Seolgaeng cultivar. Lastly, the Goami cultivar yielded the lowest values in the sensory evaluation, except for appearance and color.
Keywords
rice cultivars; quality; tteokbokki tteok;
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