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KMID : 0380620220540020196
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.196 ~ p.202
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Quality characteristics of Jeung-pyun with different amount of Makgeolli
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Kim Jin-Seong
Choi Jin-Hee
Choi Hae-Yeon
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Abstract
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In this study, the quality characteristics of Jeung-pyun with different amounts of Makgeolli (50, 100, 150, and 200 mL) were investigated, and standardization of the Jeung-pyun production process is suggested. Higher Makgeolli contents resulted in an increase in Jeung-pyun qualities such as the b value, air cell size, springiness, and cohesiveness, whereas Jeung-pyun characteristics such as the L values, pH, number of air cells, hardness, and gumminess significantly decreased. The specific volume was highest following method M-150, and the expansion rate was lowest following method M-200. Altering the Makgeolli content did not significantly differ in moisture content and b values. In the sensory evaluation results, the M-150 method produced the highest-ranking results for all tested items (i.e., overall acceptability, appearance, flavor, taste, and texture). Therefore, this study suggests that Jueng-pyun produced with the M-150 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results of this study can be used as preliminary data for the standardization of Jueng-pyun production.
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KEYWORD
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Jeung-pyun, Makgeolli, Image J, quality characteristics, standardization
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