Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory Characteristic of Backsulgi Added with Rich Sources of Phospholipid

인지방질 함유식품 첨가에 따른 백설기의 관능적 특성

  • 이경아 (동부산대학 식품영양과) ;
  • 김경자 (동아대학교 식품과학부)
  • Published : 2002.08.01
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Abstract

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.

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References

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