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Sensory characteristics of commercial rice cookies and snacks in market

시판 쌀과자의 관능적 품질 특성

  • 이숙종 (신라대학교 의생명과학대학 바이오식품소재학과) ;
  • 이장은 (한국식품연구원 우리술연구센터) ;
  • 김미령 (신라대학교 의생명과학대학 바이오식품소재학과)
  • Received : 2013.03.26
  • Accepted : 2013.06.10
  • Published : 2013.06.30

Abstract

This study was conducted to analyze the sensory profiles of commercial rice cookies and snacks in the market and to provide fundamental data on the development of rice cookies and snacks. The sensory characteristics of 10 kinds of Korean commercial rice cookies and snacks were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA) and principal component analysis (PCA), depending on their rice contents and processing methods. The rice cookies and snacks with less than 30% rice contents and that were fried were preferred, and their grainy attribute was related to the preference for them. Then 27 kinds of commercial rice cookies and snacks from three countries, Japan, the U.S.A. and China, were also evaluated and compared with those from Korea. While the Korean commercial rice cookies and snacks were sweet, grainy and crispy, those of Japan were not sweet and instead, were salty and crispy.

Acknowledgement

Supported by : 농촌진흥청

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