Varietal Differences in Quality Characteristics of Yukwa(Fried Rice Cookie) made from Fourteen Glutinous Rice Cultivars

14품종 찹쌀의 유과 가공성 비교

  • Kang, Mi-Young (Department of Home Economics, Kyungpook National University) ;
  • Sung, You-Me (Department of Home Economics, Kyungpook National University)
  • 강미영 (경북대학교 사범대학 가정교육과) ;
  • 성유미 (경북대학교 사범대학 가정교육과)
  • Published : 2000.02.28

Abstract

Varietal difference in physicochemical characteristics of glutinous rice grain and interrelationships between these properties and the quality characteristics of Yukwa(fried rice cookie) were investigated on fourteen rice varieties, to obtained the basic informations for diversifying the utility of glutinous rice grain and for developing various glutinous rice cultivars adaptable to glutinous rice food processing. Among physicochemical properties of glutinous rice grain, the content of released reducing sugar during soaking treatment was the most positive correlation between the adaptability to Yukwa processing quality. CB243 and Sandong 71 were the most adaptable glutinous rice cultivars to make the Yukwa, because of its tested score in expansion volume, crispiness and sensory preference was higher than other glutinous rice cultivars.

Keywords

Yukwa;glutinous rice;crispiness;rice cultivars