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KMID : 1134820220510090960
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 9 p.960 ~ p.968
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Quality Characteristics of Modified Jeungpyeon with Different Amounts of Makgeolli
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Go Eun-Seong
Woo Hye-Eun
Chu Ji-Hye
Choi Jin-Hee
Choi Hae-Yeon
Park Jong-Dae
Sung Jung-Min
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Abstract
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In this study, we examined the quality characteristics of modified Jeungpyeon supplemented with different amounts of makgeolli (M30, M60, M90, M120). The quality characteristics of Jeungpyeon were investigated by its moisture content, pH, color, expansion ratio, specific volume, and texture. The Image Analyze program (Image J) was applied to investigate observations section, and pores, after which we assessed the sensory properties. Makgeolli content showed no significant difference in the moisture content for all combinations. An increase in the addition of makgeolli resulted in decreased pH, L-value, a-value, hardness, and adhesiveness of Jeungpyeon, whereas its b-value, springiness, chewiness, and gumminess increased. The expansion ratio and specific volume were the highest when the makgeolli to water ratio was 1:1 (M90). The observation with Image J showed that as the amount of makgeolli increased, the pore size became larger, and the number of pores decreased. Evaluation of the sensory properties revealed that M90 had the highest rating for all tested items, except flavor. Taken together, the results of this study suggest that modified Jeungpyeon by supplementing with M90 had a positive effect on the quality characteristics. Our results can be used as preparatory data for the standardization of modified Jeungpyeon production.
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KEYWORD
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Jeungpyeon, rice cake, quality characteristics, makgeolli, Image J
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