Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Glutinous Rice Dasik by the Addition of Job's Tears Flour

율무가루 첨가량에 따른 찹쌀다식의 품질특성

  • Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan University)
  • 채경연 (오산대학 관광외식사업과)
  • Published : 2009.02.28
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Abstract

The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.

Keywords

References

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