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KMID : 1134820180470080828
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.828 ~ p.837
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Comparison of Quality Characteristics of Jeungpyeon Fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by Potato Addition
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Oh Su-Jin
Lim Hye-Ji
Lee Young-Seung
Kim Mi-Sook
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Abstract
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This study was conducted to examine the quality characteristics of Jeungpyeon, which is a Korean traditional leavened rice-cake prepared with different ratios of potato and rice flour. Potato flour was blended with rice flour at ratios of 0 (control), 10 (PJ1), 30 (PJ2), 50 (PJ3), 70 (PJ4), and 100% (PJ5), fermented for 6 h at 30°C by Saccharomyces cerevisiae and Leuconostoc mesenteroides and steamed for 40 min. The degree of expansion of sourdough was the highest in PJ4, then increased with the addition of potato flour. Initial pH values of Jeungpyeon dough ranged from 5.92 to 6.12, and decreased to 4.90∼5.95 after fermentation. Pasting temperature of the sourdough decreased as the potato ratio increased. The breakdown value of dough decreased after fermentation with increasing amount of potato flour. The setback value was the lowest in the control and the highest in PJ4 after fermentation. The specific volume of potato Jeungpyeon was the highest in PJ5. The total organic acid content of Jeungpyeon was consistent with the titratable acidity, which increased as potato flour was added. Increases in hardness during storage were only found in the control. Upon sensory evaluation, PJ1 generated similar scores to the control in flavor and overall acceptance by 50 sensory panelists.
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KEYWORD
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potato, Jeungpyeon, Saccharomyces cerevisiae, Leuconostoc mesenteroides
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