Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

품종 및 입자크기별 건식 쌀가루를 이용한 증편의 품질 특성

  • Park, Sa-Ra (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Kyung-Mi (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Kim, Hee-Sun (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Ra, Ha-Na (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) ;
  • Han, Gwi-Jung (Department of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration)
  • 박사라 (농촌진흥청국립농업과학원농식품자원부) ;
  • 김경미 (농촌진흥청국립농업과학원농식품자원부) ;
  • 김희선 (농촌진흥청국립농업과학원농식품자원부) ;
  • 라하나 (농촌진흥청국립농업과학원농식품자원부) ;
  • 한귀정 (농촌진흥청국립농업과학원농식품자원부)
  • Received : 2018.10.01
  • Accepted : 2018.11.15
  • Published : 2018.12.31
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Abstract

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at $3.27-3.63^{\circ}Brix$ (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeung-pyun.

Keywords

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Processed for making Jeung-pyun used dry milled rice flours.

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The AACC method Jeung-pyun measuring chart. 1)Volume=B+C+D, Symmetry=2C-B-D, Uniformity=B-D

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Appearance of Jeung-pyun using varieties of dry milled rice flours.

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Scanning Electron Micrograph (SEM) of Jeung-pyun using varieties of dry milled rice flours.

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Sensory evaluation for difference test of Jeung-pyun using varieties of dry milled rice flours. 1)A: Particle size of dry milled rice flours 50 μm, B: Particle size of dry milled rice flours 100 μm, C: Particle size of dry milled rice flours 150 μm.

Ingredients of Jeung-pyun by dry milled rice flours

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Measurement conditions for texture properties of Jeungpyun using texture analyzer

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Hunter's color value of Jeung-pyun using varieties of dry milled rice flours.

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Texture profile analysis of Jeung-pyun using varieties of dry milled rice flours

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The volume, symmetry and uniformity of Jeung-Pyun using varieties of dry milled rice flours

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The Moisture content, pH and Brix of Jeung-pyun using varieties of dry milled rice flours.

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