• 한국식품조리과학회지
• /
• 제23권1호통권97호
• /
• pp.50-61
• /
• 2007

The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown rice, and black rice) flour in the preparation of GamJeopyeon (persimmon rice cake). The moisture contents of polished rice, brown rice, and black rice persimmon Jeolpyeon were 50.37${\sim}$51.65%, 49.52${\sim}$52.44%, and 48.82${\sim}$51.87%, respectively. With increasing astringent persimmon content, the L value of all of the Jeolpyeon decreased, whereas the values of polished rice and brown rice persimmon Jeolpyeon increased. The b values of polished rice, brown rice, and black rice persimmon Jeolpyeon were the highest at addition levels of 8%, 4%, and 12%, respectively. In the mechanical textural evaluation, the hardness of polished rice and brown rice, persimmon Jeolpyeon decreased with increasing astringent persimmon concentrate content during storage time, and was the highest at the 0% addition level in black rice Jeolpyeon after 2 days storage. In the sensory evaluation, the overall acceptability of polished rice, brown rice, and black rice persimmon Jeolpyeon was higher at 4, 8, 12, and 16% compared to the 0% addition level. According to the above study. Jelopyeon made with the addition of up to 16% astringent persimmon concentrate to polished rice, brown rice, and black rice flour was found to be the best recipe in terms of overall acceptability and textural qualities.