Quality Characteristics of Backsulgi with Germinated Brown Rice Flour

발아 현미를 첨가한 백설기의 품질 특성

  • 조경련 (한양여자대학 식품영양과)
  • Published : 2007.06.30


This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decreased significantly by with increasing the GBRF, wherease the redness(a) and yellowness(b) were both increased. As the result of measurement with texture analyzer, hardness, gumminess, chewiness, adhesiveness and fracturability of Backsulgi tended to decrease in proportion to the amount of GBRF in the formula. The thermal properties of Backsulgi were investigated by differential scanning calorimetry(DSC). Onset temperature and peak temperature of gelatinizatino in thermal characteristics showed low in case of addition of GBRF into Backsulgi. All samples changed with GBRF had low values in change of melting enthalphy. In the sensory evaluation, Backsulgi with GBRF were superior in flavor, cohesiveness, hardness, chewiness and moistureness than that of control. And Backsulgi with 20% GBRF showed the highest score in overall acceptability. Therefore we concluded that the addition of GBRF on Backsulgi improve the sensory characteristics as well as delay the retrogradation.


  1. Park, JD, Choi, BK, Kum, JS and Lee, HY. Quality properties of cooked germinated-brown rice. Kor. J. Food Preserv. 12:101-106. 2005
  2. Kim, SL, Son, YK, Son, JR and Hur, HS. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Kor. J. Crop. Sci. 46: 221-228. 2001
  3. Han, KH, Oh, JC and Ryu, CH. A study on the optimization for preparation conditions of germinated brown rice gruel. J. Kor. Soc. Food Sci. Nutr. 33:1735-1741. 2004 https://doi.org/10.3746/jkfn.2004.33.10.1735
  4. Madaz, G. Effect of brown rice and soybean dietary fiber on the control of glucose and lipid metabolism in diabetic rats. Am. J. Clin. Nutr. 38:388-393. 1983 https://doi.org/10.1093/ajcn/38.3.388
  5. Chun, HS, Kim, IH and Kim, HJ. Effect of brown rice extract on mitomycin-C induced chromosome aberration in cultured CHL cells. J. Kor. Food Sci. Technol. 27:1003-1007. 1995
  6. Kang, BR, Park, MJ and Lee, HS. Germination dependency of antioxidative activities in brown rice. J. Kor. Soc. Food Sci. Nutr. 35:389-394. 2006 https://doi.org/10.3746/jkfn.2006.35.4.389
  7. Choi, JH. Quality characteristics of the bread with sprouted brown rice flour. Kor. J Soc. Food Cookery Sci. 17:323-328. 2001
  8. Yoon, SJ. A literature review about characteristics of Korean rice cake by ingredients and preparation methods. Kor. J. Dietary Culture. 11:97-106. 1996
  9. Choi, YS and Kim, YA. Effect of addition of brown rice flour on quality of Backsulgies. Kor. J. Soc. Food Sci. 9: 67-73. 1993
  10. Lee, SY and Kim, KO. Sensory characteristics of Paeksulkis(Korean ntraditional rice cakes) containing various sweetening agents. Kor. J. Food Sci. Technol. 18:325-328. 1986
  11. Choi, YS and Kim, YA. Effect of addition of dietary fibers on quality of Backsulgies. Kor. J. Soc. Food Sci. 8:281-289. 1992
  12. A.O.A.C. Official Methods of Analysis, 16th ed., Assosiation of Official Analytical Chemists, Washington DC. USA. 1996
  13. Mongean, R and Brassard, R. A rapid method for the determinization of soluble and insoluble dietary fiber: Comparison with AOAC total dietary fiber procedure and Englyst's method. J. Food Sci. 51:1333-1336. 1986 https://doi.org/10.1111/j.1365-2621.1986.tb13116.x
  14. Joung, HS. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Kor. J. Soc. Food Cookery Sci. 20:637-642. 2004
  15. Kim, KO, Kim, SS, Sung, NK and Lee, YC. Methods & Application of Sensory Evaluation. pp.131-135. Sinkwang Press, Seoul. Korea. 1997
  16. Lee, KH, Park, HC and Her, ES. Statistics and Data Analysis Method. pp.253-296. Hyoil Press, Seoul. Korea. 1998
  17. Joo, SJ, Kim, KS, Yoon, HS, Hong, JS and Kim, SJ. Quality characteristics on sprouted brown rice-bread added with pumpkin powder. Kor. J. Food Preserv. 11:503-507. 2004
  18. Kum, JS, Choi, BK, Lee, HY and Park, JD. Physicochemical properties of germinated brown rice. Kor. J. Food Preserv. 11:182-188. 2004
  19. Dietary Reference Intake for Koreans. Allowances for Koreans. The Kor. Nutr. Soc. CD. 2005
  20. Kim, SI, An, MJ, Han, YS and Pyeun, JH. Sensory and instrumental texture properties of rice cakes according to the addition of songpy(pine tree endodermis) or mosipul(China grass leaves). J. Kor. Soc. Food Nutr. 22:603-610. 1993
  21. Sung, JM and Han, YS. Effect of bakjakyak(Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Kor. J. Food Culture. 18:311-319. 2003
  22. Yoon, GS. Effect of partial replacement of rice flour with black or brown rice flour on textural properties and retro-gradation of Julpyun. J. Kor. Home Economics Assoc. 39: 103-111. 2001
  23. Jo, JS and Han, YS. Effect of mokdanpi(paeonia suffruticosa) addition on the shelf-life and the characteristics of rice cake and noodle. Kor. J. Soc. Food Cookery Sci. 19: 114-120. 2003
  24. Oh, MH and Kim, KJ. Effect of nutriprotein on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Kor. J. Soc. Food Cookery Sci. 19:46-59. 2003
  25. Kim, JM, Suh, DS, Kim, YS and Kim KO. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Kor. J. Food Sci. Technol. 36:410-415. 2004
  26. Park, JW, Park, HJ and Song, JC. Suppression effect of maltitol on retrogration of Korean rice cake(Karedduk). J. Kor. Soc. Food Sci. Nutr. 32:175-180. 2003 https://doi.org/10.3746/jkfn.2003.32.2.175
  27. Choi, CR and Shin, MS. Effects of sugars on the retrogration of rice flour gels. Kor. J. Food Sci. Technol. 28:904-909. 1996
  28. Kim, MH, Park, MW, Park, YK and Jang, MS. Effect of the addition of surichwi on quality characteristics of surichwijulpyun. Kor. J. Soc. Food Sci. 10:94-98. 1994
  29. Park, MK, Lee, JM, Park, CH and In, MJ. Quality characteristics of sulgidduk containing chIorella powder. J. Kor. Soc. Food Sci. Nutr. 31:225-229. 2002 https://doi.org/10.3746/jkfn.2002.31.2.225