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KMID : 0665420050200060715
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Korean Journal of Food Culture
2005 Volume.20 No. 6 p.715 ~ p.720
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Textural and Sensory Properties of Jeolpyon added with Buckwheat
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Paik Jin-Kyung
Kim Jeong-Mee
Kim Jong-Goon
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Abstract
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Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature 82.5°C. With 5% addition of buckwheat flour, it came to be 81.0°C and became 79.5°C at 10%, and 78.0°C at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at 87°C and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.
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KEYWORD
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Jeolpyun, Buckwheat, Textural characteristic, Color properties, Brightness, Redness, Yellowness, Sensory evaluation
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