Browse > Article

A Study on Quality Characteristics of Jeungpyeon with Added Rubus coreanus Miquel  

Choi, Jin-Joo (Dept. of Culinary & Food Service Management, Sejong University)
Seo, Bong-Hee (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.1, 2012 , pp. 52-61 More about this Journal
Abstract
This study sought to develop a healthier type of jeungpyeon, or Korean rice cake, by adding Korean black raspberry powder (Rubus coreanus). The moisture content, color, volume, symmetry, uniformity, texture, and sensory quality characteristics were evaluated in order to determine the optimal amount of raspberry powder to add to rice flour in order to get the best-tasting, healthiest food. We substituted 0.5%, 1.0%, 1.5% and 2.0% of rice flour with Rubus coreanus powder and mixed 3%, 6%, 9% and 12% Rubus coreanus concentrate with water to make dough. The result was stored for up to 48 hours at $20^{\circ}C$, and then evaluated. Jeungpyun with Rubus coreanus powder and Rubus coreanus concentrate had the right flavor, color, fermentation, and taste, compared to the other groups. Consequently, in overall acceptability, the highly rated Rubus coreanus powder-PW(1.5%) and Rubus coreanus concentrate - BA (6%) will be the most desirable.
Keywords
Rubus coreanus Miquel; Jeungpyeon; volume; symmetry; uniformity;
Citations & Related Records
연도 인용수 순위
  • Reference
1 김우정, 구경형 (2001) 식품관능검사법. 도서출판 효일, 서울. pp 74-94.
2 배기환 (2000) 한국의 약용식물. 교학사, 서울. p 231.
3 AACC (1984) Approved Method of AACC American Association of Cereal Chemists St. Paul, MN. USA.
4 Ahn DK (1998) Illustrated book of Korea medicinal herbs. Kyohuk publishing, Seoul, Korea. pp 946-947.
5 AOAC (1995) Official Methods of Analysis 16th ed. Association of Official Analytical Chemists. Washington, D.C
6 Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK (2006) Quality characteristics of sulgidduk added with Rubus coreanum Miquel during storage. J East Asian Soc Dietary Life 16: 458-467.
7 Chong HS (1998) Quality characteristics of paeseolgi added with omija water extracts. J East Asian Soc Dietary Life 8: 173-180.
8 Han MR, Kim MH (2007) Quality characteristics and storage improvement studies of Rubus coreanus added soybean curd. Food Engineering Progress 11: 167-174.
9 Jeon YH, Choi SW, Kim MR (2009) Antimutagenic and cytotoxic activity of ethanol and water extracts from Rubus coreanum. J Korean Food Cookery Sci 25: 379-386.
10 Ji JR (2008) Quality characteristics of pound cake with Rubus Coreanus Miquel. MS Thesis Sejong University, Seoul, 17-18.
11 Jung JY, Choi MH, Hwang JH, Chung HJ (2004) Quality characteristics of jeung-pyun prepared with paprika juice. J Korean Soc Food Sci 33: 869-874.   DOI
12 Kang SH, Lee KS, Yoon HH (2006) Quality characteristics of Jeungpyun with added rosemary powder. J Korean Food Cookery Sci 22: 158-163.
13 Kim DH, Park JH, Kim JH, YoU JH, Kwon MC, Lee HY (2005) Enhancement of immune activities of Ephedrae herba and Rubi Frutus at low temperature extraction. J Korean Med Crop Sci 13: 81-86.
14 Kim HY (1999) Shelf-life studies of Jeungpyun (a traditional fermented rice cake) with dietry fiver. Bull Nat Sci Yong-in Univ 4: 69-77.
15 Kim KS, Lee SY (2002) The quality and storage characteristics of Jeung-pyun prepared with Opunta ficus-india var. sabolen powder. J Korean Food Cookery Sci 18: 179-184.
16 Ko SH, Park JH, Yoo SS (2008) Quality characteristics of Seockryu-pyun added pomegranate juice and pomegranate concentrate. J Korean Food Cookery Sci 24: 722-728.
17 Lee JH, Hwang HJ (2006) Quality characteristics of curd yogurt with Rubus coreanum Miquel juice. J Korean Culinary Research 12: 195-205.
18 Kwon KH, Cha WS, Kim DC, Shin HJ (2006) A research and application of active ingredients in Bokbunja (Rubus cereanus Miquel). J Korean Biotechnol Bioeng 21: 405-409.
19 Kwon KS, Kim YS, Song GS, Hong SP (2004) Quality characteristics of bread with Rubi Fructus (Rubus coreanus Miquel) Juice. J Korean Food & Nutr 17: 272-277.
20 Lee BH, Ryu HS (1985) Processing conditions for proteinenriched Jeung-Pyun. J Korean Soc Food Nutr 21: 515.
21 Park GS, Park CS, Choi MA, Kim JS, Cho HJ (2003) Quality characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder. J Korean Food Cookery Sci 19: 354-362.
22 Park MJ (1998) Effect of green tea powder addition to Jeungpyun on physicochemical property and textural property during storage. Kongju National University Collection of Dissertations 16: 371-399.
23 Park MJ (2007) Quality characteristics of Jeungpyun with brown rice and barley flour. Korean J Food Cookery Sci 23: 720- 730.
24 Park SH, Cho SS, Kim SS (2004) Ver. SPSS 12K Hangul SPSS. SPSS Academy, Seoul, Korea. pp 183-257.
25 Seo EJ, Ryu HS, Kim SA (1992) Physicochemical properties of Jeung-Pyun (Fermented rice cake) as influenced by processing conditions. J Korean Soc Food Nutr 21: 101.
26 Shim YH, Yoo CH, Cha GH (2000) Sensory and physiochemical characteristics of Jeungpyun prepared with the additions of pine leaves powder. J Korean natural Sci 12: 81-93.
27 Shin EH, Lee JK (2004) Quality characteristics of Jeung-pyun on the addition ratio of pigmented rice and fermentation methods. J Korean Food Cookery Sci 20: 380-386.
28 Yoo CH, Shim YH (2006) Quality characteristics of Jeungpyun with tapioca flour. J Korean Food Cookery Sci 22: 396-401.
29 Sung KH, Lee JH (2009) A study on quality characteristics of teriyaki sauce with added Rubus coreanus Miquel. J East Asian Soc Dietary Life 19: 958-966.
30 Yang HM, Lim SS, Lee YS, Shin HK, Oh YS, Kim JK (2007) Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. J Korean Food Sci Technol 39: 342-347.
31 Yoon I, Cho JY, Kuk JH, Wee JA, Jang MY, Ahn TH, Park KH (2002) Identification and activity of antioxidative compounds from Rubus coreanum fruit. J Korean Food Sci Technol 34: 898-904.
32 Yu OK, Kim JE, Cha YS (2008) The quality characteristics of jelly added with Bokbunja (Rubus coreanum Miquel). J Korean Soc Food Nutr 37: 792-797.   DOI