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Effect of Steaming Pressure and Time and Storage Period on Quality Characteristics of Baeksulgi  

Park Ji-Yang (Department Food Science and Technology, Institute of Food Science, Kongju National University)
Ryu Gi-Hyung (Department Food Science and Technology, Institute of Food Science, Kongju National University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 174-179 More about this Journal
Abstract
The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.
Keywords
Baeksulgi; steaming pressure; storage period; hardness rate constant; sensory characteristic;
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