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KMID : 1134820200490101121
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 10 p.1121 ~ p.1129
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Physicochemical Quality Characteristics of Jeung-pyun of Added with Sansuyu (Corni Fructus) Fruit Powder and Wet-Milled Rice Flour
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Jeung Ji-Suk
Park Geun-Gyoo
Son Byeong-Gil
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Abstract
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This study examined the optimal content of sansuyu freeze-dried powder, red yeast rice powder, and tapioca flour powder for the production of sansuyu jeung-pyun. The optimal contents for the production of sansuyu jeung-pyun were 2% sansuyu powder, 2% red yeast rice powder, and 1% tapioca flour powder. As the red yeast rice powder content increased, distinct differences were shown for visible a-values, but with the mechanic measurement results, the L-values showed more significant values than the a-values at P<0.01. As the sansuyu powder content increased, the jeung-pyun diameter and height decreased significantly; the hardness increased rapidly, and there were no significant differences in elasticity and cohesion. The total polyphenol content of S2 jeung-pyun with 2% sansuyu powder was 66.92 mg GAE/100 g, and the hydrogen donation effects were 54.86%. The gumminess of T2 jeung-pyuns containing of 2% tapioca flour powder was lowest at 361.41 g. These results showed that the production of commercial sansuyu jeung-pyun with higher functionality, color, and texture preferences is possible.
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KEYWORD
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sansuyu, red yeast rice, tapioca, jeung-pyun, functionality
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