Quality Characteristics of Glutinous Rice Dduk Made from Different Rice as a Meal Substitute

쌀의 종류에 따른 식사대용 찰떡의 품질 특성

  • Kim, Ok-Hee (Dept. of Food Service Management, Kyunghee University) ;
  • Shin, Myung-Eun (Dept. of Food Service Management, Kyunghee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
  • 김옥희 (경희대학교 외식경영학과) ;
  • 신명은 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2012.08.24
  • Accepted : 2012.10.23
  • Published : 2012.10.31

Abstract

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

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