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Quality Characteristics of Haengbyeong using Dry Rice Flour added with Raw Apricot Juice and Steamed Apricot Juice  

Park, Kyung Ai (Dept. of Culinary Science and Foodservice Management, Graduate School of Tourism, Kyung Hee University)
Jung, Hyo Sun (Dept. of Culinary and Service Management, Kyung Hee University)
Yoon, Hye Hyun (Dept. of Culinary and Service Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.22, no.4, 2016 , pp. 24-36 More about this Journal
Abstract
This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.
Keywords
Haengbyeong; apricot juice; dry rice flour; quality characteristics; sensory evaluation;
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Times Cited By KSCI : 17  (Citation Analysis)
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