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Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack)

Title
Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack)
Authors
Kim H.R.Kim K.M.Kim K.O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2009
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
Korean Journal of Food Science and Technology vol. 41, no. 4, pp. 464 - 470
Indexed
SCOPUS; KCI scopus
Document Type
Article
Abstract
This study was conducted to determine the optimal steeping period and temperature for Gangjung production, using response surface methodology based on the previously reported sensory characteristics. Five sensory attributes ('degree of expansion', 'sourness', 'butyric acid flavor', 'hardness' and 'degree of melting'), which showed high variability explained (R2) and recognized to be important for the quality of Gangjung were selected for optimization. As a result, the optimal steeping temperature and period of waxy rice were determined to be 31.5°C and 9 days, respectively. ©The Korean Society of Food Science and Technology.
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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