Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Brown rice Jeung-pyun

현미가루를 대체하여 제조한 현미증편의 품질특성

  • 정상열 (중앙대학교 식품영양학과) ;
  • 박미정 (중앙대학교 식품영양학과) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Received : 2010.11.02
  • Accepted : 2011.02.18
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The optimal replaced percentage of brown rice Jeung-pyun was investigated in this study. A specific volume of brown rice Jeung-pyun resulted in no difference. The pH of Jeung-pyun (5.10-5.39) was higher than that of Jeung-pyun dough (4.96-5.17). The lightness darkened to 55.39-63.56, as the replaced amount of brown rice flour was increased. Furthermore, redness and yellowness increased to 3.24-4.15 and 4.45-10.12, respectively. The microstructure examined by scanning electron microscopy became enlarged and irregular as the amount of replaced rice increased. The gelatinization of 30-40% brown rice powder was approximately 1.93-2.20. The mechanical textures of hardness, gumminess, chewiness, and fracturability were high as additional ingredients and the storage period increased, whereas adhesiveness, springiness, and cohesiveness were low. The results of a sensory evaluation revealed that the 30% added brown rice Jeung-pyun was highly assessed as the most appropriate percentage of added brown rice Jeung-pyun.

Keywords

References

  1. An SM, Lee KA, Kim KJ. 2002. Quality characteristics of Jeung- Pyun according to the leavening agents. Korean J. Human Ecology, 5(1):48-61
  2. Bamick, M, Szafranska J. 1987. Change in phytate content and phytase during the germination of some cereals. J Cereal Sci., 5:23-28 https://doi.org/10.1016/S0733-5210(87)80005-X
  3. Cho EJ, Kim MJ, Choi WS. 2007. Quality Properties of Jeungpyun with Added Withprickly pear Powder. J. East Asian Dietary Life, 17(6):903-910
  4. Choi JH. 2001. Quality characteristics of bread with sprouted brown rice flour. Korean J Soc Food Cookery Sci., 17:323-328
  5. Choi SE, Lee JM. 1993. Standardization for the preparation of traditional Jeung-pyun. Korean J. Food Sci. Technol., 25(6):655-665
  6. Choi WS, Woo KJ. 2006. Quality characteristics of Jeung-pyun made rice batter stored at different freezing temperatures. J East Asian Soc Dietary Life, 16(4): 429-437
  7. Choi YS, Kim YA, 1993. Effect of addition of brown rice flour on quality of backsulgies. Korean J Food Cookery Sci., 9(2):67-73
  8. Han JS. 1984. A study of cookery science on korean cake. II. On the fermented rice cake (Jung-pyun). 자원문제 연구논문집 영남대학교, 3, pp 113-121
  9. Han YS. 2004. Study on the improvement of quality in Jeungpyun supplemented with dietary polysaccharides and soybean. Korean J. Soc. Food Cookery Sci., 20(6):699-670
  10. Jang JS. 2006. Quality Characteristic of Jeungpyun with the addition of milk. M.S. dissertation, Daegu University
  11. Jeong SY. 2009. Quality characteristics of brown rice Jeung-pyun and frozen Jeung-pyun dough added with different amounts of brown rice, acorn, and buck-wheat flour. Doctoral thesis. Chungang University. pp 32-35
  12. Kamoi I, Shinozaki T, Matsumoto S, Tanimula S, Obara T. 1978. Changes of gelatinization degree and physical properties of stored gelatinized rice after cooking. Nippon Shokuhin Kogyo Kokkaish, 25(8):11
  13. Kang MS, Kang MY. 1996. Changes in physicochemical properties of Jeungpyun batter during fermentation time. J. Korean Soc. Food Nutr., 25(2):255-260
  14. Kang MY, Choi HC. 1993. Studies on the standardization of fermentation and preparation methods for steamed rice bread (1)-Effect of Various Fermentation Factors on the Expansion Characteristics of Steamed Rice Bread. 한국농촌생활과학회지, 5(1):13-22
  15. Kim MH, Shin MS. 2003. Quality characteristics of bread made with brown rice flours of different preparations. Korean J. Food Cookery Sci., 19(2):136-143
  16. Kim MJ (2008) Physicochemical Characteristics of Jeung-pyun by different Addition percent s of Prickly pear powder during storage. M.S. dissertation, Sungshin Women's university. pp 23-57
  17. Kim EM. 2005. Quality Characteristics of Jeung-Pyun according to the level of Red Ginseng powder. Korean J. Soc. Food Sci., 21(2):209-216
  18. Kum JS, Choi BK, Park JD. 2004. Physicochemical properties of germinated brown rice. Korean J of Food Preservation, 11(2):182-188
  19. Lee JM, Lee MK, Lee SK, Cho NJ, Kim SM. 2001. Effect of gums added in making frozen dough on the characteristics of bread-making. Korean J. Food Sci. Technol., 33(2):190-194
  20. Lee JS. 1998. Study on universty student's consumption pattern and preference of korean rice cake. Korean J Food Cookery Sci., 14(2):133-139
  21. Lee JS. 1999. Assessment of women's consumption pattern and preference of Korean rice cake. Korean J Dietary Culture, 14(5):447-454
  22. Lee YS, Kim AJ, Rho JO. 2008. Quality characteristics of sprouted brown rice Dasik with Yujacheong add. Korean J Food Cookery Sci., 24(4):494-500
  23. Lim SY. 2008. Inhibitory effects of methanol extracts from Korean Orysa sartiva and Coix lachryma-jobi var. mayuen on mutagenicity and growth of human cancer cells. J of Life Science, 18(10):1415-1419 https://doi.org/10.5352/JLS.2008.18.10.1415
  24. Moon HJ, Chang HG, Mok CK. 1999. Seletion of lactic starter for the improvement of Jeung-pyun manufacturing process Korean J. Food Sci. Technol. 31(5):1241-1246
  25. Na HN, Yoon S, Park HW, OH HS. 1997. Effect of soy milk and sugar addition to Jeunpyun on physicochemical property of Jeunpyun batters and textural property of Jeunpyun. Korean J. Food Cookery Sci., 13(4):484-491.
  26. Nam TH, Woo KJ. 2003. A study on the quality characteristics of Jeung-pyun by the addition of chitosan-oligosaccharide. Korean J Soc Food Cookery Sci., 18(6):586-592
  27. Park GS, Park EJ. 2004. Quality Characteristics of Jeungpyun Added Paecilomyces Japonica Powder according to Fermentation Time. J. Korean Soc. Food Sci. Nutr., 33(10): 1703-1708 https://doi.org/10.3746/jkfn.2004.33.10.1703
  28. Park MJ. 2007. Quality Characteristics of Jeungpyun with Brown Rice and Barley Flour. Korean J. Food Cookery Sci., 23(5):720-730
  29. Park YS. 1989. Changes in Physicochemical Properties of Jeungpyun During Fermentation. Doctorate thesis, The Hyosung Women's University
  30. Shin KS, Woo KJ. 1999. Changes in adding soybean on quality and surface structure of Korean rice (Jeung-Pyun). Korean J. Soc. Food Sci, Vol, 15(3):249-256
  31. Yoon SJ. 2003. Machanical and sensory characteristics of Jeungpyun prepared with different fermentation time. Korean J. Soc. Food Cookery Sci., 19(4): 423-428
  32. Yoon SJ. 2005. Characteristics of quality in jeungpyun with different amount of raw yeast. Korean J. Food Cookery Sci., 21(4):399-405