• Journal of the Korean Society of Food Culture
• /
• v.27 no.5
• /
• pp.505-511
• /
• 2012

This study was conducted to investigate the antioxidant activity of Jeolpyeon containing lotus seed powder. Original Jeolpyeon and Jeolpyeon with BHT (butyl hydroxy toluene) werecompared. Antioxidant activities were measured based ontotal polyphenolic contents, total flavonoid contents, DPPH radicalscavenging activity, reducing power, and SOD-like activity. Total polyphenolic and total flavonoid contents of Jeolpyeon containing lotus seed powder were estimated at $37.81{\pm}0.45$ mg GAE/g and $26.35{\pm}0.13$ mg QE/g respectively. DPPH radical scavenging activity increased upon addition of lotus seed powder. Further, reducing power was higher in Jeolpyeon containing lotus seed powder than original Jeolpyeon or Jeolpyeon with BHT. The antioxidative effect of Jeolpyeon significantly increased uponaddition of lotus seed powder.

• The Journal of the Convergence on Culture Technology
• /
• v.4 no.4
• /
• pp.295-300
• /
• 2018

This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.50-61
• /
• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.

• Korean journal of food and cookery science
• /
• v.26 no.1
• /
• pp.26-31
• /
• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.334-342
• /
• 2019

In this study, the effects of different varieties and particle sizes of dry milled rice flour on Jeolpyeon quality were investigated. Classify particle size of dry milled rice flour according to rice variety into 50, 100, and $150{\mu}m$. A particle size of $50{\mu}m$ in the varieties Boramchan and Hanareum resulted in the highest damaged starch contents (p<0.05). Additionally, the Boramchan and Hanareum varieties had the highest water absorption index (WAI) values (p<0.05). Analysis of the gelatinization characteristics of dry milled rice flour according to varieties revealed the peak viscosity of Dasan and Hanareum was high (p<0.05), regardless of particle size, while the breakdown was highest for Hanareum at all particle sizes (p<0.05). The moisture content of Jeolpyeon made with Boramchan varied between 48.83 and 53.64% among particle sizes, with no significant differences relative to the control. The hardness of the control was 3.15 kg, while the hardness of Jeolpyeon made with Boramchan decreased significantly 2.60-2.63 kg (p<0.05).

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.818-823
• /
• 2007

The purpose of this study was to investigate the effects of adding various concentrations of Lycil fructus powder on the quality characteristics of Jeolpyeon. The Lycil fructus powder was added to rice powder at ratios of 3, 6, 9 and l2%(w/w). The moisture contents of the Lycil fructus Jeolpyeon samples ranged from $46.3{\sim}48.9%$. For the color values the L-value decreased and the a-value and b-values incresaed with increasing amounts of Lycil fructus powder. In the textural analysis hardness was highest for the 3% Lycil fructus powder addition, however springiness and cohesiveness did not difference significantly by the addition levels. Finally the results of the sensory evaluation showed the Jeolpyeon containing 6% added with Lycil fructus powder was superior for overall preference, color, flavor, softness, chewiness and after-taste.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.267-274
• /
• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.6
• /
• pp.413-419
• /
• 2022

The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.547-555
• /
• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.