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http://dx.doi.org/10.9724/kfcs.2011.27.4.047

Quality Characteristics of Yakpyun by Adding Brown Rice  

Lee, Seung-Min (Department of Culinary and Foodservice Management, Sejong University)
Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.27, no.4, 2011 , pp. 47-54 More about this Journal
Abstract
This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.
Keywords
brown rice; yakpyun; jujube paste; texture; sensory evaluation;
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Times Cited By KSCI : 7  (Citation Analysis)
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