Browse > Article

The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk  

Kwak, Eun-Jung (Department of food Science and Nutrition, Kyung Hee University)
Park, Sang-Hee (Department of food Science and Nutrition, Kyung Hee University)
Kim, Ji-Sang (Department of food Science and Nutrition, Kyung Hee University)
Lee, Young-Soon (Department of food Science and Nutrition, Kyung Hee University)
Publication Information
Korean journal of food and cookery science / v.23, no.2, 2007 , pp. 173-179 More about this Journal
Abstract
The effects of fermentation agent and fermentation temperature on the quality of Bori-sangoedduk We examined the effects of fermentation agent and fermentation temperature on the quality characteristics of Bori-sangoedduk a traditional dduk(rice cake) from Jeju, Korea. Bori-sangoedduk was prepared by mixing wheat flour, barely flour, and Borisul or Takju as the fermentation agent the mixture was then fermented at 30, 35, and $40^{\circ}$C. for 3 hr, and steamed. The L- value of the Takju group was higher than that of the Borisul group, and the samples fermented at $30^{\circ}$C in each group had higher than L-values than those fermented at $35^{\circ}$C and $40^{\circ}$C . The a- and b-values did not differ significantly by the fermentation agents and fermentation temperatures. The loaf volume of the Borisul group was higher than that of the Takju group however, there were no significant differences according to fermentation temperature. The values of hardness, springiness, and cohesiveness were lower in the Borisul group than in the Takju group due to a greater number of pores and surface cracks. Hardness, springiness, and cohesiveness values were highest at fermentation temperatures of 30, 35, and $40^{\circ}$C , respectively, in both groups, compared to samples at other temperatures. In the acceptance test, the Takju group was preferred over the Borisul group for appearance, texture, taste, flavor, and overall preference. There were also statistically significant preferences in taste, flavor, and overall preference for samples fermented at $40^{\circ}$C , in both groups, compared to those fermented at $30^{\circ}$C and $35^{\circ}$C. In the descriptive test, there were no differences in color according to fermentation agent and fermentation temperature, however, the Takju group was shinier than the Borisul group. In addition, the Takju group was harder and springier than the Borisul group, and had less sour taste and flavor than the Borisul group. Finally, in terms of overall preference, we found that Bori-sangoedduk made with Takju and fermented at $40^{\circ}$C for 3 hr was the best formula, due particularly to its taste and flavor.
Keywords
Bori-sangoedduk; Borisul; Takju; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 김지순. 1999. 제주도의 음식. 대원사. 서울. pp 26-27
2 김창윤. 1999. 제주도 북제주군 조천읍 거주자 88세
3 김행옥. 1999. 제주도 북제주군 조천읍 거주자 89세
4 문복순. 1999. 제주도 제주시 이도 일동 거주자 72세
5 Jeong JW, Park KJ. 2006. Quality characteristics of loaf bread added with Takju powder. Korean J Food Sci Technol 38(1) : 52-58   과학기술학회마을
6 Prentice N, Babler S, Faber S. 1980. Enzymatic analysis of $\beta$- glucans in cereal grains. Cereal Chem 57(2) : 198-202
7 Song JY, Yoon KJ, Yoon HK, Koo SJ. 2001. Effects of $\beta$- glucan from Lentinus edodes and Hordeum vulgare on blood glucose and lipid composition in Alloxan-induced diabetic mice. Korean J Food Sci Technol 33(6) : 802-807
8 Kim MH, Shin MS. 2003. Quality characteristics of bread made with brown rice flours of different preparations. Korean J Soc Food Cookery Sci 19(2) : 136-143
9 김기숙. 1999. 조리과학 실험. 교학연구사. 서울. pp 38-39
10 Woo KJ, Lee EA, Hwang HK, Lee GS. 1998. Interrelation between physicochemical properties of different rice cultivars and adaptability of Jeungpyun preparation. J East Asian Soc Dietary Life 8(4) : 469-480
11 Kim SR, Choi HD, Seog HM, Kim SS, Lee YT. 1999. Physicochemical characteristics of $\beta$-glucan isolated from barley. Korean J Food Sci Technol 31(5) : 1164-1170
12 Shin DH, Lee YW. 2002. Quality attributes of bread with soybean milk residue-wheat flour. Korean J Food & Nutr 15(4) : 314-320
13 Jung JY, Kim WJ, Chung HJ. 2006. Quality characteristics of bread added with germinated soybean powder. J Korean Soc Food Sci Nutr 35(9) : 1260-1266   과학기술학회마을   DOI
14 Seog HM, Kim SR, Choi HD, Kim HM. 2002. Effects of $\beta$-glucan-enriched barley fraction on the lipid and cholesterol contents of plasma and feces in rat. Korean J Food Sci Technol 34(4) : 678-683
15 염초애, 장명숙, 윤숙자. 1993. 한국음식. 효일문화사. 서울. p 241
16 강인희. 1992. 한국의 떡과 과줄. 대한교과서. 서울. pp 257-269
17 Oh HJ, Kim CS. 2004. Development of yeast leavened pan bread using commercial doenjang(Korean soybean paste): 3. The effects of protein dispersibility of doenjang powders and soy flours on the gluten rheology and bread quality characteristics. J Korean Soc Food Sci Nutr 33(6) : 1043-1048   DOI
18 An SM, Lee KA, Kim KJ. 2002. Quality characteristics of Jeungpyun according to the leavening agents. Korean J Human Ecology 5(1) : 48-61
19 Choi YH, Jeon HS, Kang MY. 1996. Sensory and rheological properties of Jeunpyun made with various additives. Korean J Soc Food Sci 12(2) : 200-206
20 제주도 민속 자연사박물관. 1995. 제주도의 식생활. 제주도 민속 자연사박물관. pp 170-171
21 Zhang G, Junmei W, Jinxin C. 2002. Analysis of $\beta$-glucan content in barley cultivars from different locations of China. Food Chem 79(2) : 251-254   DOI   ScienceOn
22 Yoon SJ. 2003. Mechanical and sensory characteristics of Jeunpyun prepared with different fermentation time. Korean J Soc Food Cookery Sci 19(4) : 423-428
23 Oh HJ, Lee SR. 1996. Physiological fuction in vitro of $\beta$- glucan isolated from barley. Korean J Food Sci Technol 28(4) : 689-695
24 Eskin NAM. 1990. Biochemistry of food processing. p 335. In : Biochemistry of foods. Academy Press. New York, USA