Characteristics and Yield of Jochung Processed by Different Preparation Methods
![]() |
Choi, Yoon-Hee
(Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
Baek, Ji-Eun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) Park, Shin-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) Choi, Hye-Sun (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) Song, Jin (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA) |
1 | Yang HJ, Ryu GH. 2010. Preparation and characterization of jochung a grain syrup, with apple. J Korean Soc Food Sci Nutr 39:132-137 과학기술학회마을 DOI ScienceOn |
2 | Yang YH, Oh SH, Kim MR. 2007. Effect of grain size on the physicochemical properties of rice porridge. Korean J Food Cookery Sci 23:314-320 과학기술학회마을 |
3 | AOAC. 1990. Official Methods of Analysis. 15th ed., pp.84-88. Association of Official Analytical Chemists. Washington, D.C, USA |
4 | Choi YH, Lee JE, Kim EM, Park SY. 2012. Quality changes of steamed rice bread with addition of active gluten and rice nuruk. Korean J Food & Nutr 25:253-258 과학기술학회마을 DOI ScienceOn |
5 | Chung HJ, Park HN, Chu YR, Jeon IS, Kang YS. 2010. Quality characteristics and antioxidant activity of syrup added with Maca (Lepidium meyenii) extract. Korean J Food Preserv 17:236-242 과학기술학회마을 |
6 | Jung SC. 2010. Dining Table Have a Way. pp.136-149. Moseag Publishers Ltd. |
7 | Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41:69-76 과학기술학회마을 |
8 | Kim KH, Park SH. 1995. Liquefaction and saccharification of tapioka starch for fuel ethanol production. Korean J Biotechnol Bioeng 10:304-316 |
9 | Kim KW, Min KC, Yoo YG, Wei SU, Cho DM. 2007. Food Chemistry pp.56. Kwangmunggak Publishers Ltd. |
10 | Kim SS, Kim YJ. 1995. Effect of moisture content of paddy on properties of rice flour. Korean J Food Sci Technol 27:690-696 과학기술학회마을 |
11 | Lee HS, Cho Y. 2006. chapter 6 cooking of cereals. In: Cooking Principles. pp.62-63. Gyomunsa Publishers Ltd. |
12 | Lee JE, Choi YH, Cho MG, Park SY, Kim EM. 2012. Characteristics of jochung by wet milled rice flour and steamed rice. Korean J Food & Nutr 25:637-643 과학기술학회마을 DOI ScienceOn |
13 | Lee KH. 1999. The method of jochung preparation with fruits. Korean Patent 1999-0062-369 |
14 | Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sci Technol 36:268-275 과학기술학회마을 |
15 | Park JH. 2009. Improvement of saccharification process through analysis of traditional jochung manufacturing process. MS Thesis, Kongju National Univ. Kongju. Korea |
16 | Park JS, Na HS. 2005. Quality characteristics of jochung containing various level of Letinus edodes powder. Korean J Food Sci Technol 37:768-775 과학기술학회마을 |
17 | RDA, National Academy of Agriculturals Science. 2011. 8th Revision Standard Food Composition Table. pp.82-87. Kyowmunsa Publishers Ltd |
![]() |