• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.297-308
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• 1998

The objective of this study was to evaluate the effect the pongihpsolgi, when ingredients were changed in a variety of aspects. The evaluation of these results were as follows ; 1.According to sensory evaluation the color, flavor, grain, chewiness, moistness, and overall quality of Pongihpsolgi were the excellent ratio of Pongihp flour 3%, 6%. 2. The evaluation of colors which were shown that as more Pongihp flour was added, lightness was diminished, and total difference in colors was rare. 3. According to rheometer evaluation, Pongihpsolgi added Pongihp flour was better than not added.