Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature

당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화

  • No, JunHee (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Hyun Jin (Department of Food and Nutrition, Chonnam National University) ;
  • Choi, Eun Ok (Department of Food and Nutrition, Inha University) ;
  • Lee, Kyong Ae (Department of Food and Nutrition, Sunchunhwang University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Received : 2014.06.13
  • Accepted : 2014.08.05
  • Published : 2014.08.31
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Abstract

Yetgangjeong is a traditional Korean rice cookie which used rice syrup (Chocheong) to bind fried rice grains. Brown waxy rice and binders prepared using different sugar types and end heating temperatures were assessed to improve the textural properties and functionality and to promote global consumption. Binder was made by mixing different ratios of starch syrup, rice syrup, honey, sugar, and trehalose, and the binder mixture was heated up to a temperature of $100^{\circ}C$ or $105^{\circ}C$. Specific electrical conductivity of binder containing ST (starch syrup and trehalose) showed the lowest values (9.51 and 9.77), and binders containing the rice syrup showed increased values for specific electrical conductivity. The fructose content was higher in the binder mixture containing C (starch syrup and sugar) than in the binder mixture containing ST, but it did not affect the end temperature. Viscosity of the binder was 123.90-175.20 cP and the binder showed higher viscosity at the end heating temperature (EHT) of $100^{\circ}C$ compared at EHT of $105^{\circ}C$. The fracturability of brown rice yetgangjeong prepared using different sugar types was higher at EHT of $100^{\circ}C$ than at that of $105^{\circ}C$ and it was reduced with an increase in the rice syrup content. However, the hardness of yetgangjeong was lower at $100^{\circ}C$, unlike fracturability. With respect to sensory evaluation, its moistness and stickiness decreased, but the crunchiness increased with addition of trehalose instead of sucrose. The overall eating quality score of yetgangjeong was higher at EHT of $105^{\circ}C$ than at that of $100^{\circ}C$ in every experiment and the highest score was found for SHT (starch syrup, honey and trehalose) with 20% rice syrup at EHT of $105^{\circ}C$ (20%RSHT105 (starch syrup, honey, and trehalose containing 20% rice syrup)).

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References

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