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http://dx.doi.org/10.11002/kjfp.2013.20.4.488

Quality characteristics of Korean steamed rice cake containing different amount of red onion powder  

Hwang, Su-Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.20, no.4, 2013 , pp. 488-494 More about this Journal
Abstract
The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.
Keywords
Korean steamed rice cake; red onion powder; sensory evaluation;
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Times Cited By KSCI : 34  (Citation Analysis)
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