한국조리학회지 (Culinary science and hospitality research)

  • 제23권3호
  • /
  • Pages.137-146
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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찹쌀가루와 멥쌀가루의 첨가량에 따른 호박죽의 품질 특성

Quality Characteristics of Hobakjook prepared with Waxy and Non-waxy Rice Powder

  • 이철규 (경희대학교 관광대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Lee, Chul Kyu (Dept. of Culinary Science and Foodservice Management, Graduate School of Tourism, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary Arts and Food Service Management, Kyung Hee University)
  • 투고 : 2017.03.12
  • 심사 : 2017.04.05
  • 발행 : 2017.04.30
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초록

This study was conducted to examine the sensory quality characteristics of Hobakjook (pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and non-waxy rice powder. The moisture content and spreadability decreased with the addition of waxy and non-waxy rice powder, while total soluble solid and viscosity increased with the addition of rice powder (p<0.001). The lightness (L-values) of Hobakjook significantly increased with the addition of both rice powder, but the yellowness (b-values) decreased. In the attribute difference test of sensory evaluation, yellowness, gloss, pumpkin flavor, sourness, smoothness and intensity of after-taste were amount-dependently decreased with the addition of both rice powders. However, sweetness, savory flavor, astringency, gelatinized rice flavor, and viscosity significantly increased as the amount of rice powder increased. The rankings of overall acceptance by consumers were 12% > 16% > 8% > CON (0%) & 4% for Hobakjook samples with waxy rice powder, while 8% & 12% > 16% > CON(0%) & 4% for Hobakjook samples with non-waxy rice powder. However, there was no significant preference between waxy rice powder and non-waxy rice powder.

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