Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Yakpyun by Adding Brown Rice

현미의 첨가량에 따른 약편의 품질특성

  • Lee, Seung-Min (Department of Culinary and Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Department of Culinary and Foodservice Management, Sejong University)
  • 이승민 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Published : 2011.08.30
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Abstract

This study was performed to investigate the quality characteristics of Yakpyun with added brown rice. The Yakpyun was prepared with polished rice, brown rice, Jujube paste, Makkolli, sugar and salt. The Yakpyun was made with various levels (0, 20, 40, 60 or 80%) of added brown rice. After making the Yakpyun, it was examined for the effect of adding brown rice on quality characteristics using scanning electron microscopy (SEM), a mechanical test, and a sensory evaluation. The moisture contents of Yakpyun tended to decrease with increasing amounts of added brown rice, but no significant differences were observed. As the content of brown rice increased, the lightness (L) decreased and redness (a) and yellowness (b) increased. In a texture profile analysis, hardness decreased with increasing brown rice content from the moment of production to 3 days of storage. When more brown rice was added, rough surfaces were found more often under SEM, and large holes were evident between granules. The results of the sensory evaluation showed that overall acceptability was the highest for Yakpyun containing 40% added brown rice.

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References

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