Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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A Study on Quality Characteristics of Makpyeon made of Dry Milled Rice Powder according to Soaking Time

침지시간을 달리한 건식 쌀가루 막편의 품질특성

  • Jo, Yun Ju (Dept. of Culinary Science and Food Service Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. of Culinary Science and Food Service Management, Kyung Hee University)
  • 조윤주 (경희대학교 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리외식경영학과)
  • Received : 2018.02.22
  • Accepted : 2018.03.13
  • Published : 2018.03.31
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Abstract

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

Keywords

References

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