• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.423-427
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• 1993

Various kinds of jeolpyon (cubed rice cake) differing in soybean content were prepared. By the sensory and instrumental analysis, it seemed that addition of soybean powder for jeolpyon should be less than 5%. Jeolpyon with 5% soybean powder was not significantly different from the control.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.162-165
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• 1996

Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.614-617
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• 1994

This study was undertaken to determine the changes in amino acids, amylose and mineral contents of Jeolpyons(Korean rice cake) supplemented with various levels of roasted soybean flour (RSF). Amino acids content of Jeolpyons increased as RSF content increased. Especially the contents of total essential amino acids of Jeolpyon supplemented with RSF(5, 10, 15 and 20%) increased 1.22 to 2.74 times greater than those of the ocntrol. Amylose, which is related to retrogradatin effect on rice products decreased about 0.9 to 4.7% by increasing the soybean flour contents. Mineral contents by jeolpyon containing RSF increased as RSF contents increased.