Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Varietal Differences in Quality Characteristics of Yukwa(Fried Rice Cookie) made from Fourteen Glutinous Rice Cultivars

14품종 찹쌀의 유과 가공성 비교

  • Kang, Mi-Young (Department of Home Economics, Kyungpook National University) ;
  • Sung, You-Me (Department of Home Economics, Kyungpook National University)
  • 강미영 (경북대학교 사범대학 가정교육과) ;
  • 성유미 (경북대학교 사범대학 가정교육과)
  • Published : 2000.02.28
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Abstract

Varietal difference in physicochemical characteristics of glutinous rice grain and interrelationships between these properties and the quality characteristics of Yukwa(fried rice cookie) were investigated on fourteen rice varieties, to obtained the basic informations for diversifying the utility of glutinous rice grain and for developing various glutinous rice cultivars adaptable to glutinous rice food processing. Among physicochemical properties of glutinous rice grain, the content of released reducing sugar during soaking treatment was the most positive correlation between the adaptability to Yukwa processing quality. CB243 and Sandong 71 were the most adaptable glutinous rice cultivars to make the Yukwa, because of its tested score in expansion volume, crispiness and sensory preference was higher than other glutinous rice cultivars.

14품종 찹쌀을 시료로하여 유과제조에 대한 가공적성을 비교하였다. 유과의 가공성과 상관 관계가 있는 찹쌀의 이화학적 특성으로는 수침에 의해 유리되는 환원당 함량이었으며, 유리되는 환원당 함량의 양이 많은 품종의 찹쌀일수록 유과의 가공성이 좋았다. 14품종의 찹쌀 중 유과의 팽화도, 아삭아삭한 정도, 관능검사에 의한 기호도 등의 수치가 골고루 높아 유과제조에 적합한 품목으로는 CB243, 산동 71 이었다.

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