Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Abstract

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the… (More)
DOI: 10.5851/kosfa.2017.37.4.552

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