백설기 조리시 압력솥 사용 및 쌀가루의 입자크기가 백설기의 품질특성에 미치는 영향을 검토하였다. 쌀가루 및 백설기의 수분함량은 입자크기가 커질수록 높았고, 보통솥으로 조리한 백설기(C)보다 압력솥으로 조리한 백설기(P)가 수분함량이 더 높았다. 호화도는 P가 C보다 더 높았으며, P내에서는 별 차가 없었고 C에서는 입자크기가 큰 편이 호화도가 더 높은 경향을 보였다. Rheometer로 측정한 texture는 hardness, cohesiveness, gumniness 모두 비슷한 경향으로 P가 C보다 그 값이 높았으며, 입자크기에 따른 영향은 P는 입자 크기가 작은 편이 C는 입자크기가 큰 편이 그 값이 컸다. 색도는 L값은 동일한 입자 크기에서 C가 P보다 높았으며, a, b값은 P가 C보다 높았다. 입자크기의 영향은 L, a값은 C와 P모두 입자크기가 작을수록 높았으며, b값은 P에서는 입자크기가 작아질수록, C에서는 입자크기가 커질수록 그 값이 높았다. 관능검사 결과는 외관은 C가 texture는 P가 더 바람직하게 평가되어 C와 P사이의 기호도에 별 차이는 없었으며, 쌀가루의 입자크기는 60, 100 mesh가 적당한 것으로 나타났다.

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in particle size of rice flour. The water contents of rice flours and packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples. of P, whereas coarser flours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas that of C increased as the particle became coarser. L value of C was higher than that of P in the same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas that in C increased as the particle became finer. According to the sensory evaluation, the appearance of C was more acceptable than that of P, whereas the texture of P was more acceptable than that of C. There were no significant differences in overall quality among P and C and Packsulgis made by 60, 100 mesh rice flour had higher acceptability than others.