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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 μm, 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 °Brix(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 μm milled by Hanareum. When the particle size was 50 μm, 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 μm, 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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