당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화

Abstract

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of 100℃ or 105℃. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of 100℃ compared at EHT of 105℃. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of 100℃ than at that of 105℃ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at 100℃, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of 105℃ than at that of 100℃ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of 105℃ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).