Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 15 Issue 3
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- Pages.249-257
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- 1999
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake(Jeung-Pyun)
콩첨가에 따른 증편의 품질과 표면구조 변화
Abstract
Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20