고아미 2호 쌀가루의 특성이 가래떡의 품질에 미치는 영향

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 4호
ㆍ저자명 : 신동선, 김성옥

영어 초록

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.

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