Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice Flour

An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p