Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients

백합가루 첨가량에 따른 백합병(百合餠)의 관능적ㆍ텍스쳐 측정

  • 이효지 (한양대학교 생활과학대학 식품영양학과) ;
  • 정낙원 (배화여대 전통조리과) ;
  • 신수진 (한양대학교 생활과학대학 식품영양학과)
  • Published : 2004.10.01
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Abstract

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

Keywords

References

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