Effects of Hydrocolloids on Quality of Packsulki

Hydrocolloids의 첨가에 따른 백설기의 특성

  • 김광옥 (한양대학교 가정대학 식품영양학과) ;
  • 윤경희 (한양대학교 생활과학연구소)
  • Published : 1984.06.30

Abstract

The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.

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