Sensory Characteristics of Packsulkis (Korean traditional rice cakes) Containing Combined Sweeteners

혼합 감미료를 사용한 백설기의 관능적 특성

  • Lee, Sook-Young (Department of Foods and Nutrition Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Foods and Nutrition Ewha Womans University)
  • 이숙영 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 1986.12.01

Abstract

The characteristics of packsulki (Korean traditional rice cake) which was sweetened with sucrose or combined sweeteners (sorbitol plus aspartame or sorbitol plus saccharin) were investigated through sensory evaluation in this study. The sensory attributes of packsulkis containing combined sweeteners were evaluated as being similar to those of packsulki containing sucrose. There were no significant differences among the groups in most of the properties.

Keywords