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 Maneul-Sulgi by Different Ratio of Ingredient

마늘설기의 재료 배합비에 따른 관능적$\cdot$텍스쳐 특성

  • Lee Hyo-Gee (Department of Food and Nutrition, Hanyang University) ;
  • Lee Eun-Sun (Department of Food and Nutrition, Hanyang University) ;
  • Cha Gyung-Hee (Department of Traditional Food Culture, College of Culture and Tourism, Jeonju University)
  • 이효지 (한양대학교 식품영양학과) ;
  • 이은선 (한양대학교 식품영양학과) ;
  • 차경희 (전주대학교 문화관광대학 전통음식문화전공)
  • Published : 2005.04.01
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Abstract

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.

Keywords

References

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