The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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The Quality Characteristics of Jeung-pyun Using High Yielding Type Rice and Processing Type Rice

다수성 및 가공용 쌀 품종을 이용한 증편의 품질특성

  • Choi, Chun Ok (Department of Food & Cooking Science, Sunchon National University) ;
  • Shim, Ki Hoon (Department of Food & Cooking Science, Sunchon National University) ;
  • Jeong, Hee Nam (Department of Food & Cooking Science, Sunchon National University) ;
  • Choi, Ok Ja (Department of Food & Cooking Science, Sunchon National University)
  • 최춘옥 (순천대학교 생명산업과학대학 조리과학과) ;
  • 심기훈 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과) ;
  • 최옥자 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2013.04.22
  • Accepted : 2013.06.26
  • Published : 2013.06.30
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Abstract

This study was carried out to investigate the quality characteristics of Jeung-pyun using high yielding type rice (Dasan, Keunseom) and processing type rice (Daerip, Seolgang, Yangjo) for applying a new processes in rice food industry. The weight, volume, specific volume and expansion of Jeung-pyun were the highest in Dasan. The shapes of cross section showed that the air cell of Jeung-pyun made from Dasan and Daerip were smaller and more regular than Keunseom, Seolgang, and Yangjo. The Jeung-pyun of Daerip was the highest in L value, springiness, cohesiveness and chewiness, Keunseom was the highest in a value and hardness; Yangjo was the highest in b value, adhesiveness and gumminess. Jeung-pyun of Dasan was shown, through sensory evaluation, to be the highest in flavor, appearance and overall preference. The Jeung-pyun of Daerip was the highest in color and taste preference, while Seolgang was the highest in texture preference.

Keywords

References

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