• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.