The Quality Characteristics of Backsulgi Prepared with Yam(Dioscorea japonica) Powder

Yam( $Dioscorea$ $japonica$ ) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.