• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.515-518
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• 1992

In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day's storage. There was no change of quality at storage temperature below $10^{\circ}C$, but at storage temperature above $15^{\circ}C$, the quality of Chang-pyung yeot deteriorated with storage time. After storage for 1 week at temperature above $15^{\circ}C$, they sticked each other as results of structure deformation and melting, and sticked to teeth In mouth resulting in an offensive feeling. The estimated critical storage temperature of Chang-pyung yeot was $12{\sim}13^{\circ}C$.