유색미 첨가가 연잎쌈밥용 밥의 품질 특성에 미치는 영향 = Cooking Quality Characteristics of Cooked Rice of YenipSambab with Pigmented Rice

다국어 초록 (Multilingual Abstract)

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.

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