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KMID : 1134820210500121365
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1365 ~ p.1374
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Comparison of the Quality Characteristics of Jeungpyun (Fermented Rice Cake) Based on the Rice Varieties and Fermentation Starters
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Sim Eun-Yeong
Kim Hong-Sig
Park Hye-Young
Choi Hye-Sun
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Abstract
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This study was carried out to compare the quality characteristics of Jeungpyun made from five rice varieties (Seolgaeng, Shingil, Misiru, Hangaru, and Samkwang) and two fermentation starters (Makgeolli and yeast). The physicochemical properties of the rice varieties, 1,000 seed weight, quality of appearance, total starch, and amylose content, and the pasting properties by rapid visco analyzer were evaluated. The yield, height, color, texture profile analysis, and aroma profile of the Jeungpyun were analyzed. The 1,000 seed weight of ‘Hangaru’ rice and yield of ‘Hangaru’ Jeungpyun, respectively, were observed to be the highest. The shape of the Jeungpyun varied according to the fermentation starter used. The upper part of the Jeunpyun made using Makgeolli rose more than the lower part. Using yeast resulted in the opposite effect. These variations could be caused by the differences in the molecular weight and composition of the batter after fermentation. ‘Shingil’ Jeungpyun, which included 26% amylose content, showed the highest hardness and the lowest cohesiveness regardless of the fermentation starter type used. ‘Seolgaeng’ Jeungpyun using Makgeolli showed the highest swelling power, the lowest hardness, and the smoothest sponge texture. ‘Misiru’, ‘Seolgaeng’, and ‘Hangaru’ Jeungpyun showed higher springiness than that of Jeungpyun made using other rice varieties. The volatile aroma profile analysis, was conducted for Jeungpyun based on the two fermentation starter groups, ‘Makgeolli’ and ‘yeast’. Jeungpyun made with Makgeolli contained more diverse volatile compounds than Jeungpyun made with yeast. ‘Seolgaeng’ Jeungpyun included a larger variety of aromatic compounds compared to others. ‘Hangaru’ Jeungpyun fermented using Makgeolli was classified as the same group as ‘Seolgaeng’ by hierarchical clustering analysis. These results are expected to be useful for selecting rice varieties for making fermented rice cake (Jeungpyun) that can be a bread substitute in the food market.
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KEYWORD
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Jeungpyun, aroma profile, Makgeolli, yeast, fermented rice cake
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