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KMID : 1011620070230020173
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 2 p.173 ~ p.179
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The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk
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곽은정:Kwak Eun-Jung
박상희:Park Sang-Hee/김지상:Kim Ji-Sang/이영순:Lee Young-Soon
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Abstract
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The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk, a traditional dduk(rice cake) from Jeju，Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takj나 as the fermentation agent the mixture was then fermented at 30, 35，and 40#C for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented ac 30°C in each group had higher than L-values than those fermented at 35°C and 40°C. The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in ihe Borisul group lhan in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35，arid 40°C, respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at 40°C, in both groups, compared to those fermented at 30°C and 35#C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at 40°C for 3 hr was the best formula, due particularly to its taste and flavor.
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KEYWORD
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Bori-sangoedduk, Borisul, Takju, quality characteristics
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