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KMID : 1011620130290060749
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Korean Journal of Food and Cookey Science
2013 Volume.29 No. 6 p.749 ~ p.760
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The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour
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정상열:Jeong Sang-Yeol
이숙영:Lee Sook-Young
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Abstract
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The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containing different amounts of acorn flour. The acorn flour added brown rice Jeung-pyun’s specific volume increased at the second week of storage to 1.33∼1.55mL/g, while the fourth week decreased to 1.57∼1.64 mL/g. The pH of Jeung-pyun (5.19∼5.36), in general, was higher than dough (5.14∼5.22). The gelatinization was decreased to 1.69∼2.24 range as storage period increased. Especially, the 9% acorn flour added group’s gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, while adhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generally high marks in appropriateness.
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KEYWORD
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acorn flour, Jeung-pyun, quality characteristics, mechanical texture, sensory evaluation
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