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Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)  

Kim, Haeng-Ran (National Academy of Agricultural Science, RDA)
Kim, Kyung-Mi (National Academy of Agricultural Science, RDA)
Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.4, 2009 , pp. 464-470 More about this Journal
Abstract
This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.
Keywords
Gangjung; sensory characteristics; optimization; waxy rice; steeping condition;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 1
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