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http://dx.doi.org/10.7318/KJFC.2011.26.3.279

Sensory Characteristics of Gangjung Base Produced by Various Manufacturers  

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
Journal of the Korean Society of Food Culture / v.26, no.3, 2011 , pp. 279-282 More about this Journal
Abstract
We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.
Keywords
Gangjung; sensory characteristics; manufacturer;
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