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KMID : 1011620070230010050
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.50 ~ p.61
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Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate
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강양선:Kang Yang-Sun
채경연:Chae Kyung-Yeon/홍진숙:Hong Jin-Sook
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Abstract
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The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice (polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37-51.65%, 49.52~52.44%, and 48.82-51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensoiy evaluation,the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study, Jeolpyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice，brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.
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KEYWORD
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astringent persimmon concentrate, polished rice, brown rice, and black rice perelmmon Jeolpyeon, hardness, overall acceptability
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