Sensory and Mechanical Characteristics of Moo-dduk by Different Ingredients

무떡의 재료배합비에 따른 Texture 특성

  • Lee, Hyo-Gee (Department of Home Management, college of Home Economics, Hanyang University) ;
  • Kim, Kyoung-Jin (Department of Home Management, college of Home Economics, Hanyang University)
  • 이효지 (한양대학교 가정대학 가정관리학과) ;
  • 김경진 (한양대학교 가정대학 가정관리학과)
  • Published : 1994.08.01

Abstract

The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

Keywords