This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.

Abstract
서 론
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References

• 정두연(경북대학교 식품외식산업학과) | Duyun Jeong (Department of Food and Food Service Industry, Kyungpook National University)
• 심은(화순향토음식연구영농조합법인) | Eun Sim (Hwasun Farming Association Corporation)
• 정현정(전남대학교 식품영양과학부) | Hyun-Jung Chung (Division of Food and Nutrition, Chonnam National University) Corresponding author