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당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화
Author
노준희, 김현진, 최은옥, 이경애, 신말식
Journal Title
한국식품조리과학회지
Publication Year
2014
Topics
Summary
This study investigated the effects of different sugar types and end heating temperatures in the binder on the physicochemical and sensory properties of brown waxy rice yetgangjeong. Binders were prepared by mixing starch syrup, rice syrup, honey, sugar, and trehalose, and heated to 100℃ or 105℃ to determine optimal conditions. The highest overall eating quality score was found with a higher rice syrup content and an end heating temperature of 105℃.
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