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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.8
- 수록면
- 804 - 812 (9page)
- DOI
- 10.9799/ksfan.2017.30.4.804
이용수
초록· 키워드
오류제보하기
This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.
목차
등록된 정보가 없습니다.
참고문헌 (32)
참고문헌 신청
AACC / 2000 / International Approved Methods of the AACC, 11th ed. Method 61-02 / Association of Cereal Chemists
AOAC / 1995 / Official Methods of Analysis of AOAC International. 16th ed. Method 920.39, 935.29, 942.05, 984.13 / Association of Official Analytical Communities
AOAC. / 2000 / Official Methods of Analysis of AOAC International. 17th ed. Method 991. 43 / Association of Official Analytical Communities
최신영 / 2009 / 국내산 고아밀로오스 쌀가루의 특성 / 한국식품과학회지 41(1):16~20
Chun AR / 2005 / Improvement of cooking properties by milling and blending in rice cultivar Goami 2 / Korean J Crop Sci 50:88~93
AOAC / 1995 / Official Methods of Analysis of AOAC International. 16th ed. Method 920.39, 935.29, 942.05, 984.13 / Association of Official Analytical Communities
AOAC. / 2000 / Official Methods of Analysis of AOAC International. 17th ed. Method 991. 43 / Association of Official Analytical Communities
최신영 / 2009 / 국내산 고아밀로오스 쌀가루의 특성 / 한국식품과학회지 41(1):16~20
Chun AR / 2005 / Improvement of cooking properties by milling and blending in rice cultivar Goami 2 / Korean J Crop Sci 50:88~93
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