백복령가루를 첨가한 현미찹쌀 인절미의 품질특성
Quality characteristics of unpolished glutinous rice flour Injeolmi by the addition Baekbokryung powder
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초록
The aim of the study was to determine the optimum amount of Baekbokryung powder to add to unpolished glutinous rice flour in the preparation of Injeolmi. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples decreased(44.97～46.98%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness and gumminess increased with increasing amounts of Baekbokryung powder and cohesiveness, springiness, chewiness did not differ according to the level of Baekbokryung powder. Adhesiveness was highest in the 12% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, flavor, sweetness, softness,moistness, chewiness and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Injeolmi formulation consisted of 6% Baekbokryung powder added to unpolished glutinous rice flour.
Abstract
The aim of the study was to determine the optimum amount of Baekbokryung powder to add to unpolished glutinous rice flour in the preparation of Injeolmi. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples decreased(44.97～46.98%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness and gumminess increased with increasing amounts of Baekbokryung powder and cohesiveness, springiness, chewiness did not differ according to the level of Baekbokryung powder. Adhesiveness was highest in the 12% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, flavor, sweetness, softness,moistness, chewiness and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Injeolmi formulation consisted of 6% Baekbokryung powder added to unpolished glutinous rice flour.
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