Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time

치는 시간을 달리한 건식 쌀가루 인절미의 품질특성

  • Park, Young Mi (Department of Food Service Industry, Hanyang Women's University) ;
  • Yoon, Hye Hyun (Department of Culinary and Food Service Management, Kyung Hee University)
  • 박영미 (한양여자대학교 외식산업과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2015.10.08
  • Accepted : 2016.03.07
  • Published : 2016.04.30
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Abstract

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

Keywords

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