Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study of the Quality Characteristics of Garaedduk Made with Green Rice Flour

청립 쌀가루를 첨가한 가래떡의 품질 특성

  • Lee, Ji-Hyun (Dept. of Hotel Culinary & Catering Management, Chungwoon University) ;
  • Ahn, Sung-Keun (Dept. of Hotel Management and Convention, Chungwoon University)
  • 이지현 (청운대학교 호텔조리식당경영학과) ;
  • 안성근 (청운대학교 호텔경영컨벤션학과)
  • Received : 2010.10.18
  • Accepted : 2011.03.16
  • Published : 2011.04.30
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Abstract

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

Keywords

References

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