Quality Characteristics of Jeung-Pyun(Korean Rice Cake) According to the Type and Amount of the oligosaccharide Added

올리고당 종류와 첨가량에 따른 증편의 품질 특성

This study was carried out to investigate the effects of oligosaccharide addition on Jeung-Pyun fermentation. Fructooligosaccharide (FOS), isomaltooligosaccharide (IMOS), galactooligosaccharide (GOS) were used at the concentration of 15%, 25% or 35% of the rice in Jeung-Pyun ingredients. The physicochemical properties, sensory evaluation and instrumental characteristics were examined. The internal structure of Jeung-Pyun samples was observed by SEM. The pH of Jeung-Pyun batters was decreased as the fermentation progressed. Compared with the control using sucrose, the specific volume of Jeung-Pyun was higher in the 15% and 25% of oligosaccharide-added samples. The degree of gelatinization decreased more slowly than control as the storage time increased both at 20$\^{C}$ and 4$\^{C}$. In sensory evaluation, Jeung-Pyun with FOS and IMOS at the levels of 25∼35% and GOS at the levels of 25% showed the best scores. In instrumental characteristics, springiness, gumminess, hardness and cohesiveness were similar among all samples during storage at 20$\^{C}$ and 4$\^{C}$. In the internal structure of Jeung-Pyun observed by SEM, Jeung-Pyun substituted with oligosaccharide at the levels of 25% for sucrose showed large and regularly distributed air pores. In conclusion, the replacement of sucrose with oligosaccharide in Jeung-Pyun ingredients appeared acceptable in terms of fermentative aspects.