KMID : 0665420180330060588
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Korean Journal of Food Culture 2018 Volume.33 No. 6 p.588 ~ p.596
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Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes
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Park Sa-Ra
Kim Kyung-Mi Kim Hee-Sun Ra Ha-Na Han Gwi-Jung
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Abstract
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In this study, the particle size and varieties(Samgwang, Boranchan, Hanareum, Dasan, Hangaru) of dry-milled rice flour were used to manufacture Jeung-pyun and its quality characteristics were analyzed. The appearance of Jeung-pyun showed that high dense pores were formed which Samgwang, Dasan and Hangaru milled rice flour with particle size. The volume of Jeung-pyun, only Hanareum showed not significantly difference according to particle size. Samgwang, Boranchan and Dasan varieties of particle size of 150 ¥ìm, their volume were significantly decreased(p<0.05). Result of the pH, all of particle size, Samgwang showed significantly lowest(p<0.05). While Sweetness of Samgwang varieties were significantly highest 3.27-3.63 ¡ÆBrix(p<0.05). Particle size of rice flour were increased, hardness of Jeung-pyun analyzed significantly strong(p<0.05). The highest acceptance of Jeung-pyun for the volume and bitter taste when particle size of 50 ¥ìm milled by Hanareum. When the particle size was 50 ¥ìm, the overall acceptance was evaluated as the highest value for Jeung-pyun made from Samgwang and the second high score made from Hanareum. As a result, particle size of rice flour was 50 ¥ìm, the acceptance of all the sensory characteristics was high. When appearance of Jeung-pyun measured, Samgwang showed a dense structure and low hardness. Hanareum showed high increasing volume and springness. We suggest that the Samgwang and Hanareum were found to be the most suitable varieties for the production.
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KEYWORD
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Jeung-pyun, dry-milled rice flour, varieties, particle size, quality characteristics
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