Journal of the Korean Home Economics Association 2001;39(1):103-111.
흑미 및 현미의 부분적인 대체가 절편의 물성과 노화에 미치는 영향
윤계순
우석대학교 식품영양학과
Effect of Partial Replacement of Rice Flour with Black or Brown Rice Flour on Textural Properties and Retrogradation of Julpyun
윤계순
ABSTRACT
This study was attempted to investigate the effect of partial replacement of rice flour with black or brown rice flour on texture properties and retrogradation of Julpyun(Korean rice cake). In sensory evaluation, the Julpyuns replaced black or brown rice flour 20% had high score in color, flavor and overall acceptability not including mouthfeel. As the result of the measurement with texture analyzer, hardness, gumminess and chewiness of Julpyuns tended to decrease in proportion to the amount of black and brown rice flour in the formula. These resets implied that the degree of retrogradation of black and brown rice Julpyuns might be low. Julpyuns replaced with black rice were a little lower than those of brown rice in the hardness. In the retrogradation speed by Avrami,s equation, the rate constants of Julpyun replaced black and brown rice flour was lower than that of milled rice, restating in delay in firming.
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