Quality characteristics such as texture and sensory properties of garaetteok(Korean rice cake)made with organic rice flour treated withcitric acid were investigated. Compared to rice flour without addition of citric acid,rice flour treated with citric acid showed a significantly lower viscosity and viscoelasticity level as the concentration of citric acid increased. Hardness of garaetteokmade with citric acid showed a similar trend in viscoelasticity changes, whereas cohesiveness was not significantly affected by the pretreatment of citric acid.Garaetteok of 0.5% citric acid pretreatment showed the highest scores in hardness, springiness, chewiness and overall acceptability.However,flavor and taste of garaetteokof citric acid pretreatment were lower than those of the control.

• Hee-jung Jung(Department of Food Science and Biotechnology, Kyunghee University)
• Moo-yeol Baik(Department of Food Science and Biotechnology, Kyunghee University)
• Byung-Yong Kim(Department of Food Science and Biotechnology, Kyunghee University)