Sensory and Instrumental Texture Properties of Rice Cakes According to the Addition of Songpy(pine tree endodermis) or Mosipul(china grass leaves)

송피 및 모시풀 첨가에 의한 떡의 관능적, 기계적 텍스쳐 특성 변화

  • 김순임 (부산수산대학교 식품영양학과) ;
  • 안미정 (부산수산대학교 식품영양학과) ;
  • 한영실 (부산수산대학교 식품영양학과) ;
  • 변재형 (부산수산대학교 식품영양학과)
  • Published : 1993.10.01

Abstract

Effects of pine tree(Pinus densiflora) endodermis or china grass leaves(Boehmeria nipponivea) on textural or sensory quality of rice cake were investigated. Rice cakes prepared with the addition of pine tree endodermis or china grass leaves were not remarkably decreased in moisture content during storage. Degree of gelatinization was shown the highest value in the samples 17.28% of pine tree endodermis or china grass leaves added. As a result of the sensory evaluation for the rice cakes, consistency, moistness and cohesiveness were gradually improved with the increase of pine tree endodermis or china grass leaves addition amount. The overall quality was most preferable in the rice cakes prepared with 17.28% of pine tree endodermis or china grass leaves. The detrimental changes were occured in textural quality of the all rice cake samples during storage. Textural quality of rice cakes was higher in pine tree endodermis or china grass leaves addition samples than that of control group. In the texturometer test, hardeness and chewiness decreased in pine tree endodermis or china grass leaves addition samples where as gumminess increased these samples compare to control group.

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