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KMID : 0665420220370060510
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Korean Journal of Food Culture
2022 Volume.37 No. 6 p.510 ~ p.518
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Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars
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Jung In-Kyoung
Jung Hyun-Sook
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Abstract
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This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars.
Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents wereobtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereasthe highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdownwere high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total freesugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmisupplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyunrevealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyunwere lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowestchewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varietiesof rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.
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KEYWORD
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Jeung-pyun, quality characteristics, various rice cultivars, rice mash
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