Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on the Sensory Quality of Ssooksulgis Added With Different Ratio of Glutinous Rice and Mugworts

찹쌀 및 쑥의 첨가함량을 달리한 쑥설기의 관능적 품질

  • 정현숙 (계명 전문대학 식품영양과)
  • Published : 1995.08.01
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Abstract

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

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References

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