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Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder  

Kim, Jung-Mi (Department of Food and Nutritional Sciences, Ewha Womans University)
Suh, Dong-Soon (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University)
Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.3, 2004 , pp. 410-415 More about this Journal
Abstract
Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.
Keywords
ginkgo nut powder; ginkgo nut gruel; ginkgo nut cake; sensory property; physical property; consumer acceptability;
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