Browse > Article
http://dx.doi.org/10.7318/KJFC/2022.37.6.510

Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars  

In-Kyoung, Jung (Department of Food and Cooking Science, Sunchon National University)
Hyun-Sook, Jung (Department of Food and Cooking Science, Sunchon National University)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.6, 2022 , pp. 510-518 More about this Journal
Abstract
This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi had the highest water absorption index (WAI) of rice flour, whereas the highest water-soluble index (WSI) was obtained in Baekokchal. Maximum viscosity, minimum viscosity, and breakdown were high in Baekjinju, and high cooling viscosity and setback levels were determined in Goami4. The sugar content, total free sugar, and pH of the rice mash were highest in Baekjinju. The highest volume of Jeung-pyun was obtained with Saeilmi supplementation, whereas the specific volume was highest in Baekokchal. Evaluation of L, a, and b color values of Jeung-pyun revealed the maximum L value in Saeilmi, a value in Goami4, and b value in Baekjinju. The physical properties of Jeung-pyun were lower in all supplemented groups compared to the control group for hardness, adhesiveness, and chewiness. The lowest chewiness was obtained in Baekokchal-supplemented Jeung-pyun. We conclude that supplementation with different varieties of rice affects the quality characteristics of Jeung-pyun, which are important factors for manufacturing processed foods.
Keywords
Jeung-pyun; quality characteristics; various rice cultivars; rice mash;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Juliano BO. 1985. Polysaccharides, proteins, and lipids of rice. Am. Assoc. Cereal Chem., USA, pp 59-120
2 Kim AY. 2022. A Literature Review on Korean Rice-cakes and Quality Characteristics of Jeung-pyeon Added with Meringue. Master's degree thesis, Uiduk University, Korea, pp 1-60
3 Kim HK. 2014. A Study on the Quality Properties of Jeung-pyun and Premix Product by kind of Nuruk, Doctor's degree thesis, Sunchon National University, Korea, pp 1-101
4 Kim HR, Kwon YH, Kim JH, Ahn BH. 2011. Quality Analysis of Diverse Rice Species for Rice Products. Korean J. Food Sci. Technol., 43(2):142-148   DOI
5 Kim JS, Lee JH, Jang YE, Kim GC, Kim KM. 2013. The Quality Characteristics of Rice Mash by Mixing Ratios of Rice and Rice Koji. J. Korean Soc. Food Sci. Nutr., 42(12):2035-2041   DOI
6 Kim JW, Kim JH, No BS, An BH, Yeo SH, Cho HC. 2012. Introduction to Takju and Yakju. Soohaksa, korea, pp 63-70
7 Kim KJ, Woo KS, Lee JS, Chun A, Choi YH, Son J, Suh SJ, Kim SL, Jeong HS. 2008. Physicochemical characteristics of Sikhey (Korean traditional rice beverage) with specialty rice varieties. J. Korean Soc. Food Sci. Nutr., 37:1523-1528   DOI
8 Kim MJ. 2017. Quality characteristics of jeungpyun containing sourdough fermented with probiotic lactic acid bacteria. Master's degree thesis, Daegu Catholic University, Korea, pp 1-63
9 Kim YH, Lee HJ. 1985. The effect of partial replacement of rice flour with wheat flour and fermentation time on the characteristics of Jeung-Pyun. Fam. Environ. Res., 23(3): 63-73
10 Lee CG, Na, JH, Park SJ, Jeong JH, Kim CM, Kim BS, Han HB, Huh CK. 2019. Quality analysis of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains. Korean J. Food Pres., 26(7):496-504   DOI
11 Lee ES, Kim KJ, Kim JH, Hong ST. 2010. A study on the development of high functional food protein ingredient from rice bran. J. Agri. Sci., 37(1):61-68
12 Lee HE, Lee AY, Park JY, Woo KJ, Hahn YS. 2004. Effect of rice protein on the network structure of Jeung-pyun. Korean J. Food Cook. Sci., 20:396-402
13 Lee HS. 2012, The first step toward safe Takju&Yakju production. Ministry of Food & Drug Safety, Chungbuk, Korea, pp 10-20
14 Lee JA. 2020. Quality Characteristics of Jeungpyun Added with Maqui Berry Powder. Culi. Sci. & Hosp. Res., 26(12): 247-256   DOI
15 Lee KJ, Choi BS, Kim HY. 2012. The Effect of Modified Starch (Acetylated Distarch Adipate) on the Quality Characteristics of Jeungpyun. Korean Soc. Community Living Sci., 23(3):233-243   DOI
16 Lee NY. 2013. Starch and Quality Characteristic of Korean Rice Cultivar with Waxy and Non-waxy Type. Korean J. Crop. Sci., 58(3):226-231   DOI
17 Ma EB. 2017. Quality Characteristics of Rice Paper Prepared with Different Amylose Contents. Master's degree thesis, Sunchon National University, Korea, pp 22-49
18 Medcalf DG. 1965. Wheat starches. I, Comparison of physico-chemical properties. Cereal Chem., 42:558-568
19 Moon HJ, Jang HG, Mok CG. 1999. Selection of Lactic Starter for the Improvement of Jeungpyun Manufacturing Process. Korean J. Food Sci. Technol., 31(5):1241-1246
20 NTS Technology Research Center. 2000. Liquor Manufacture Textbook, Korea, p 89
21 Oh CH, Oh NS. 2009. Quality Characteristics of Jeungpyun Prepared by Rice Sourdough. J. Korean Soc. Food Sci. Nutr., 38(9):1215-1221   DOI
22 Perdon AA, Juliano BO, Banos L. 1975. Amylose content of rice and quality of fermented cake. Starch., 27(6):196-198   DOI
23 Shin DS, Kim HY, Hong HC, Oh SG, Yoo SM. 2014. The Effects on the Quality of Tteokbokki tteok by Different Types Cultivars of Rice. Korean J. Food Cook. Sci., 30(3):271-277   DOI
24 Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. 2002. Trend and further research of rice quality evaluation. Korean J. Crop. Sci., 47:33-54
25 Song E, Shin MS. 1991. Physicochemical properties of naked barley starches. J. Korean Agri. Chem. Soc., 34(2):94-101
26 Song J, Kim JH, Kim DS, Lee CK, Yoon JT, Kim SL, Suh SJ. 2008. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop. Sci., 53:285-291
27 Yoon SJ. 2003. Quality Characteristics of Jeung-pyun with Different Ratios of Makkulli Leaven to Water. Korean J. Soc. Food Cook. Sci., 19(1):11-16
28 Yu JH, Han GH. 2002. Effect of Wine Yeast, Temperature and Moisture Contents on Characteristics of Jeung-Pyun Batter. Korean J. Culin. Res., 8(3):309-321
29 KOSIS. 2021. Crop Production survey. http://kostat.go.kr/portal/korea/kor_nw/1/8/8, [accessed 2022.02.10]
30 An SM, Lee KA and Kim KJ. 2002. Quality Characteristics of Jeung-Pyun according to the leavening agents. Korean J. Hum. Ecol., 5(1):48-61
31 AOAC. 1984. Official methods Analysis 14th ed. Associations of official analytical chemists. Washington DC, USA, pp 31-47
32 Beyer WH. 1978. CRC Standard Mathematical Tables. CRC Press. West palm beach. USA
33 Campbell PG. 1979. The experimental study of food. Hounghton Mifflin, pp 459
34 Cha KO. 2021. Quality Characteristics of Jeungpyun added with Oat Grass Powder. Culin. Sci. & Hosp. Res., 27(5):31-39   DOI
35 Choi HC. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value added products. Korean J. Crop. Sci., 47:15-32
36 Choi YH, Kang MY. 1994. Studies on processing adaptability of rice varieties for the preparation of Jeungpyun. J. East Asian Soc. Diet. Life, 4(3):67-74
37 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(2):253-258   DOI
38 Hwang IK, Yang JW, Kim JY, Ryu SM, Kim GC, Kim JS. 2011. Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji. J. Korean Soc. Food Sci. Nutr., 40(11):1617-1622   DOI
39 Johnson FCS. 1990. Characteristics of muffins containing various levels of waxy rice flour. Cereal Chem., 67:114-118