Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Sensory and mechanical characteristics of Hongwhasulgi by various ratios of Ingredient

홍화설기의 재료 배합비에 따른 관능적.텍스쳐 특성

  • Lee, Hyo-Gee (Department of Food and Nutrition, Hanyang University) ;
  • Kwon, Yoon-Hee (Department of Food and Nutrition, Hanyang University) ;
  • Chung, Rak-Won (Department of Traditional Cuisine, Baewha Women's College)
  • 이효지 (한양대학교 식품영양학과) ;
  • 권윤희 (한양대학교 식품영양학과) ;
  • 정낙원 (배화여자대학 전통조리과)
  • Published : 2005.10.31
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Abstract

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.

Keywords

References

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