보리 첨가가 굳음방지기술 이용 가래떡의 텍스처와 관능적 특성에 미치는 효과

Retrogradation-retardation technology was utilized to prepare Garaedduk with different levels of barley flour for rice flour (0, 15, 30, and 45% by weight). Their physicochemical and sensory characteristics were evaluated before and after storage for 3 days at 4°C. The moisture contents of Garaedduk were reduced by increasing the ratios of barley flour while the color differences became distinct. After the storage, the Garaedduk with 15% of barley flour exhibited similar hardness in control without barley flour. The sensory evaluation showed that the overall acceptability of Garaedduk decreased with increasing levels of barley flour. However, there was no significant difference in the overall acceptability of Garaedduk with 0 and 15% of barley flour. The sensory attributes of freshly made Garaedduk were highly correlated with moisture (positive) and hardness (negative). After storage, the sensory attributes of Garaedduk showed positive correlation with adhesiveness. Therefore, rice flour can be replaced with barley flour up to 15% under the condition of retrogradation-retardation technology in order to produce Garaedduk without significant quality loss.