• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.241-249
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• 2013

This study investigated yakpyun processing using jujube powder. The yakpyun was prepared with rice, jujube powder, makkolli, sugar, and salt. The yakpyun is made with various amounts (0, 2, 4, 6, 8%) of jujube powder. The effect of adding jujube powder on the quality characteristics of yakpyun were examined through SEM, mechanical tests, and sensory evaluation. The moisture contents of yakpyun were significantly reduced with increasing amounts of jujube powder. As the content of jujube powder increased, the lightness (L) decreased while redness (a) and yellowness (b) increased significantly (p<0.05). In texture profile analysis, hardness increased with increasing jujube powder content from initial production to three days of storage. In the structure of yakpyun examined through SEM, when more jujube powder was added, rougher surfaces were found more often (bigger holes between granules). The results of the sensory evaluation showed that the highest scores for overall acceptability were highest scores for yakpyun containing 6% level jujube powder. In conclusion, an addition of 6% jujube powder was optimal.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.47-54
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• 2011

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.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.1-8
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• 2016

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.