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Baikseolgi was prepared with Ikmocho powder to improve its functional properties. Appropriate amount of Ikmocho powder (0-8%) was mixed with rice flour, sugar, salt, and water. Their physicochemical properties were measured after steaming for predetermined time. pH decreased significantly with the addition of Ikmocho (P<0.05) whereas titratable acidity showed reverse trend. Moisture content of the control was significantly higher (P<0.05) than those of Ikmocho powder-added samples; however, there were no significant differences (P>0.05) among samples made with Ikmocho powder. Lightness (L-value) decreased significantly with the addition of Ikmocho (P<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Ikmocho powder increased in the sample (P<0.05). Both hardness and firmness decreased significantly with the addition of Ikmocho powder (P<0.05).