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KMID : 0665420160310030235
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.235 ~ p.242
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A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder
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Jo Yun-Ju
Yoon Hye-Hyun
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Abstract
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The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder.
The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50%
(M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter’s color value, TPA and sensory
evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value
resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples
showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the
highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.
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KEYWORD
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Makpyeon, dry milled rice powder, TPA (texture profile analysis), sensory evaluation
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