Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 8 Issue 4
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- Pages.469-480
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- 1998
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Interrelation between Physicochemical Properties of Different Rice Cultivars and Adaptability of Jeung-pyun Preparation
품종별 쌀의 이화학적 특성과 증편제조 적성과의 관계
Abstract
This study was carried out in order to investigate the processing adaptability of Jeung-pyun. We used rice materals that were developed domestically for improving the utilization of rice. Six cultivars (Ilpoombyeo, Hwasungbyeo, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1, Hyangmibyeo 2) of rice were used for making Jeung-pyun. In physicochemical properties of rice, Hwasungbyeo had the highest amylose content (20.4%) and Hyangmibyeo 2 had the lowest one(14.9%). Lipid content was 0.23%(Daeribbyeo 1)-0.43%(Ilpoombyeo), protein content was 7.94%(Ilpoombyeo) -8.43%(Dasanbyeo), and ash content was 0.15%(Hyangmibyeo 2)-1.24% (Daeribbyeo 1). In volume and specific volume of the 3 hour fermented Jeung-pyuns, Ilpoombyeo, Hwasungbyeo, Hyangmibyeo 2 were higher, but in the 7 hour fermented Jeung-pyuns, Dasanbyeo, Daeribbyeo 1, Hyangmibyeo 1 were higher, In the sensory evaluation of the test Jeung-pyuns, the overall quality of the 3 hour fermented Jeung-pyuns was not significantly different among the rice cultivars, whereas in the 7 hour fermented Jeung-pyuns Hyangmibyeo 2 had the lowest values. When the 7 hour fermented Jeung-pyuns were stored at 2
Keywords
- amylose content;
- rice cultivars;
- fermentation;
- Jeung-pyun;
- sensory evaluation;
- instrumental characteristics