The Quality Characteristics of Rice-Corn Cakes

옥수수 가루를 첨가한 Rice-Corn Cakes의 특성에 관한 연구

This experiment was carried out to investigate the effects of adding corn flour on the quality of rice cakes. Rice-corn cakes were prepared by adding corn flour at 25%, 50% and 75%, and the quality characteristics were measured. In the expansion ratio, springiness and cohesiveness of rice-corn cakes, the 25% group(C-25) was the highest and the 75% group(C-75) was the lowest. The higher the ratio of adding corn flour was, the lower the expansion ratio, springiness and cohesiveness were. In the hardness and chewiness of rice-corn cakes, the 75 % group(C-75) was the highest and the 25% group(C-25) was the lowest. But in the taste, texture and overall acceptance of rice-corn cakes, the 50% group(C-50) was the best.