Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Mulberry Leaf on the Quality of Jeung-Pyun(Korean Fermented Rice Cake)

뽕잎가루 첨가량에 따른 증편의 품질에 관한 연구

  • 남태희 (인하대학교 생활과학대학 식품영양학과) ;
  • 김애정 (혜전대학 식품영양) ;
  • 우경자 (인하대학교 생활과학대학 식품영양학과)
  • Published : 2004.08.01
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Abstract

Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, mulberry leaf(ML) were added to the rice at the levels of 0, 2, 4, 6, 8%, respectively. Physicochemical, sensory, texture and surface characteristics of Jeung-Pyun were examined. The specific volumes of all the Jeung-Pyun's with ML were significantly lower than that of control(0% ML) and 4% ML sample showed the highest volume among them. The pH of ML Jeung-Pyun batters decreased with fermentation time. Overall quality of Jeung-Pyun with ML obtained lower value than the control. Among the texture properties measured with rheometer, hardness, cohesiveness, gumminess and brittleness of ML Jeung-Pyun decreased according to the amount ML added and springiness was not significantly different. The surface structure by SEM showed that Jeung-Pyun added with 4% ML had the largest and the most uniform air cells. In conclusion, the most acceptable concentrations of ML on the basis of overall quality in sensory evaluation and physicochemical characteristics were 2% or 4%.

Keywords

References

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