깨의 함량과 전처리에 따른 깨죽과 흑임자죽의 기호도 연구 = Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decortication

다국어 초록 (Multilingual Abstract)

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio, and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200% sesame per rice 100g, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roasting for 7 minutes was preferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while `a` and `b` values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while `a` and `b` values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.