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KMID : 1134820220510111185
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 11 p.1185 ~ p.1193
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Quality Characteristics of Modified Jeungpyeon Prepared with the Additions of Different Quantities of Won-ju (Raw Makgeolli)
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Choi Jin-Hee
Woo Hye-Eun
Choi Hae-Yeon
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Abstract
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In this study, the quality characteristics of modified Jeungpyeon prepared with the addition of different quantities of Won-ju (raw makgeolli) were investigated, and the standardization of the modified Jeungpyeon production process was suggested (RM10, RM20, RM30, RM40 represent various quantities of raw makgeolli). There were no changes in the moisture content with changes in the quantities of raw makgeolli added. The pH decreased after fermentation but increased after steaming. The L-value, hardness, and gumminess decreased with the addition of increasing quantities of raw makgeolli, whereas chewiness, springiness, and cohesiveness increased. The specific volume and expansion ratio were the highest when 40 mL of raw makgeolli was added. The result of the analysis with the Image J program showed that as the quantity of raw makgeolli added increased, the pore size became larger, and the number of pores decreased. Additionally, the results of the evaluation of the sensory properties showed that RM30 had the highest rating for all the tested parameters except for flavor. These results suggest that the addition of RM30 had a positive effect on the quality characteristics of modified Jeungpyeon. These results can be used as preparatory data for the standardization of Jeungpyeon production with the addition of raw makgeolli.
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KEYWORD
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Jeungpyeon, rice cake, quality characteristics, raw makgeolli, Image J
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