Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners

찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적ㆍ텍스쳐 특성

  • 이효지 (한양대학교 식품영양학과) ;
  • 정낙원 (배화여자대학 전통조리과) ;
  • 차경희 (서울여자대학교 식품영양학과)
  • Published : 2002.12.01
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Abstract

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

Keywords

References

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