Physical and Sensory Properties of Rice Gruels and Cakes Containing Different Levels of Ginkgo Nut Powder

은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성

  • Kim, Jung-Mi (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Suh, Dong-Soon (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University) ;
  • Kim, Kwang-Ok (Department of Food and Nutritional Sciences, Ewha Womans University)
  • 김정미 (이화여자대학교 식품영양학과) ;
  • 서동순 (이화여자대학교 식품영양학과) ;
  • 김영석 (이화여자대학교 식품영양학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2004.06.30


Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.


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