Abstract
This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.
| Translated title of the contribution | Quality Characteristics of Gijeongtteok Made with Kimchi Broth and Extract Mulberry (Cudrania tricuspidate) Fruit |
|---|---|
| Original language | Korean |
| Pages (from-to) | 11-18 |
| Number of pages | 8 |
| Journal | Food Engineering Progress |
| Volume | 27 |
| Issue number | 1 |
| DOIs | |
| State | Published - 2023 |
Keywords
- Cudrania tricuspidate
- Gijeongtteok
- kimchi broth
- quality characteristics
- sensory evaluation