논문 상세보기
pp.185-192
The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased. The Hunter’s color L value decreased, but the b value increased with increasing amounts of pigmented rice. Moreover, the addition of 10-30% pigmented rice resulted in increased hardness, adhesiveness, cohesiveness, springiness, chewiness, and brittleness compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cooked rice containing 10-20% pigmented rice had the highest scores. This study will help in the development of new rice products that are good for the health.
