Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimizing Steeping Conditions of Waxy Rice Based on the Sensory Properties of Gangjung (a Traditional Korean Oil-Puffed Snack)

강정의 관능적 특성에 의한 찹쌀의 수침조건 최적화

  • Kim, Haeng-Ran (National Academy of Agricultural Science, RDA) ;
  • Kim, Kyung-Mi (National Academy of Agricultural Science, RDA) ;
  • Kim, Kwang-Ok (Department of Food Science and Technology, Ewha Womans University)
  • 김행란 (농촌진흥청 국립농업과학원) ;
  • 김경미 (농촌진흥청 국립농업과학원) ;
  • 김광옥 (이화여자대학교 식품공학과)
  • Published : 2009.08.31
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Abstract

This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained ($R^2$) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be $31.5^{\circ}C$ and 9 days, respectively.

찹쌀의 수침온도와 수침기간이 강정의 관능적 특성에 미치는 영향에 대해 반응표면분석을 적용하여 찹쌀의 최적 수침조건을 설정하였다. 강정의 21가지 관능적 특성 중 모형설명력이 높고 문헌상 강정의 품질 특성에 영향을 미치는 것으로 보고된 특성인 '팽화된 정도', '신맛', 'butyric acid 향미', '경도', '입안에서 녹는 정도'의 5가지 특성으로 데이터를 축소하여 최적화에 사용하였다. 그 결과 찹쌀의 최적 수침조건은 $31.5^{\circ}C$에서 9일간 수침하는 것으로 결정되었다.

Keywords

References

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