SENSORY CHARACTERISTICS OF SEOLGITTEOK (KOREAN RICE CAKE) IN RELATION TO THE ADDED LEVELS OF BROWN RICE FLOUR AND SUGAR

摘要

There are growing interests for both ethnic and healthy foods in the U.S.A. Rapidly increasing attention has also been paid to the development of gluten-free or dietary fiber-rich products. Seolgitteok (Korean traditional rice cake) is prepared mainly with sugar, salt, water and white rice flour containing no gluten, by steaming. Based on two points that (1) brown rice, relative to white rice, retains more nutritional values and (2) North Americans, in comparison to East Asians, tend to prefer stronger sweetness, this study prepared Seolgitteok with varying added levels of brown rice flour and sugar. Following the Spectrum method, 9 trained panelists evaluated 15 Seolgitteok samples for 12 flavor-related and 15 texture-related attributes. The intensities of sensory attributes significantly varied in relation to the added levels of brown rice flour and sugar in Seolgitteok. Especially, flavor- and texture-related attributes were more associated with the added amounts of brown rice flour and sugar, respectively.