Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 17 Issue 5
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- Pages.523-532
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- 2001
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
The Sensory and Textural Characteristics of Chicksulgi
칡가루를 첨가한 칡설기의 재료배합비에 따른 관능적, 텍스쳐 특성
Abstract
The Purpose of this study was to investigate the sensory and mechanical characteristics of Chicksulgi by adding arrowroot flour In the sensory evaluation of Chicksulgi, the acceptance for the color, flavor and overall quality was the best when 5% arrowroot flour was added. As a result of textural analysis, the springness, chewiness, gumminess, and hardness of Chicksulgi were decreased with the increase of added arrowroot flour. The more arrowroot flour was added, the redness and yellowness of Chicksulgi were increased. The moisture content of 5% arrowroot flour-added Chicksulgi was higher than that of 15% arrowroot flour.