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 Shinsunchosulgi by Different Ratio of Ingredient

신선초설기의 재료배합비에 따른 관능적$\cdot$텍스쳐 특성

  • Lee Hyo-Gee (Department of Food and Nutrition, Hanyang University) ;
  • Lee Eun-Mi (Department of Food and Nutrition, Hanyang University) ;
  • Cha Gyung-Hee (Department of Traditional Food Culture, Jeonju University)
  • 이효지 (한양대학교 식품영양학과) ;
  • 이은미 (한양대학교 식품영양학과) ;
  • 차경희 (전주대학교 전통음식문화)
  • Published : 2005.08.01
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Abstract

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

Keywords

References

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