A study on the development of 'Hodojook'

호도죽의 개발에 관한 연구

  • June, Jung-Hee (Department of Food and Nutrition, Suwon University) ;
  • Yoon, Jae-Young (Department of Food and Nutrition, Ansan Junior College) ;
  • Kim, Hee-Sup (Department of Food and Nutrition, Suwon University)
  • 전정희 (수원대학교 식품영양학과) ;
  • 윤재영 (안산전문대학 식품영양학과) ;
  • 김희섭 (수원대학교 식품영양학과)
  • Published : 1998.12.30


The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.