Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Jeungpyun added with Blueberry Powder

블루베리 분말을 첨가한 증편의 품질특성

  • Lee, Keum-Ok (Dept. of Food Service Management, Far East University) ;
  • Kim, Ki-bbeum (Dept. of Culinary Arts and Hotel Service, Far East University)
  • 이금옥 (극동대학교 일반대학원 외식경영학과) ;
  • 김기쁨 (극동대학교 호텔외식조리학과)
  • Received : 2017.12.04
  • Accepted : 2018.01.19
  • Published : 2018.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

Keywords

References

  1. Cho, E. J., Kim, M. J., & Choi, W. S. (2007). Quality properties of jeung-pyun with added with prickly pear (Cheonnyuncho) powder. Journal of East Asian Society of Dietary Life, 17(6), 903-910.
  2. Cho, Y. H., Woo, K. J., & Hong, S. Y. (1994). The studies of jeung-pyun preparation (In standardization of preparation). Korean Society of Food & Cookery Science, 10(4), 322-328.
  3. Francis, F. J., & Pericles, C. M. (1989). Food colorants: Anthocyanins. Critical Reviews in Food Science & Nutrition, 28(4), 273-314. https://doi.org/10.1080/10408398909527503
  4. Han, J. M. (2013). Quality characteristics of Yanggaeng added with blueberry powder. (Master's thesis). Daejin University.
  5. Hwang, H. S., Han, B. R., Han, B. J. & Chung R. (2010). Korean traditional food written by three generations. Seoul, Korea: Kyomunsa Publishing.
  6. Jackman, R. L., Yada, R. Y., Tung, M. A., & Speers, R. A. (1987). Antocyanins as food colorants - A review. Journal of Food Biochemistry, 11(3), 201-247. https://doi.org/10.1111/j.1745-4514.1987.tb00123.x
  7. Ji, J. R., & Yoo, S. S. (2010). Quality characteristics of cookies with varied concentrations of blueberry powder. Journal of East Asian Society of Dietary Life, 20(3), 433-438.
  8. Jung, J. Y., Choi, M. H., & Hwang, J. H. (2004). Quality characteristics of jeung-pyun prepared with paprika juice. Journal of the Korean Society of Food Science & Nutrition, 33(5), 869-874. https://doi.org/10.3746/jkfn.2004.33.5.869
  9. Jung , S. Y., You, H. H., Kim, K. S., & Shin, M. K. (2005). Effect of powdered green tea(Mal-Cha) on the quality of Jeung-Pyun. J East Asian Soc Dietary Life, 15(6), 766-772.
  10. Kang, H. H. (2009). Determination of biologial activities of Korean berries and their anthocyanin identification (Doctorial dissertation). Kyungsang University.
  11. Kang, I. H. (1991). Korean cultural history. Seoul, Korea: Samyoungsa Publishing.
  12. Kang, M. S. & Kang, M. Y. (1996). Changes in physicochemical properties of jeungpyon(fermented and steamed rice cake) batter during fermentation time. Journal of the Korean Society of Food Science & Nutrition, 25(2), 255-260.
  13. Kang, S. H. (2004). Quality characteristics of jeungpyun added with rosemary powder and optimum thawing condition of frozen rosemary jeungpyun (Master's Thesis). Kyunghee University.
  14. Kim, E. M. (2005). Quality characteristics of jeung-pyun according to the level of red ginseng powder. Korean Journal of Food and Cookery Science, 21(2), 209-216.
  15. Kim, K. S., & Lee, S. Y. (2002). The quality and storage characteristics of jeung-pyun prepared with Opuntia ficusindia var. sabolen powder. Korean J Soc Food Cookery Sci, 18(2), 179-183.
  16. Lee, Y. J. (2011). Quality characteristics dough and complete product of Jeungpyun(fermented rice-cake) by the traditional method : Based on the cookbooks published since the last of 1800's (Doctorial dissertation). Chunbuk National University.
  17. Moon, H. K., Lee, S. W., & Kim, J. K. (2013). Physicochemical and quality characteristics of the Korean and American blueberries. The Korean Society of Food Preservation, 20(4), 524-531. https://doi.org/10.11002/kjfp.2013.20.4.524
  18. Nam, T. H. (2002). A study on the quality characteristics of jeung-pyun by the addition of chitosan-oligosaccharide. Korean Society of Food & Cookery Science, 18(6), 586- 592.
  19. Oh, C. H. & Oh, N. S. (2009). Quality characteristics of Jeungpyun prepared by rice sourdough. J Korean Soc Food Sci Nutr, 38(9), 1215-1221. https://doi.org/10.3746/jkfn.2009.38.9.1215
  20. Park, G. S., Park, C. S., Choi, M. A., Kim, J. S. & Cho, H. J. (2003). Quality characteristics of jeung-pyun added with concentrations of Paecilomyces japonica powder. Korean Society of Food & Cookery Science, 19(3), 354-362.
  21. Park, M. J. (1998). Effect of green tea powder addition to Jeungpyun on physicochemical property and textural property during storage. Resource Science Research Institute KongJu National University 6(1), 371-399.
  22. Park, Y. S. & Suh, C. S. (1996). Changes in chemical properties of Jeungpyun product durings fermentation. Korean Society of Food & Cookery Science, 12(3), 300-304.
  23. Rural Development Administration(2008). Blueberry. Gyunggi, Korea: RDA Publishing.
  24. Seo, D. C. (2009). Effects of blueberry on the characteristics of white bread and sponge cake (Master's Thesis). Chodang University.
  25. Shim, Y. H., Yoo, C. H. & Cha, G. H. (2000). Sensory and physiochemical characteristics of jeungpyun prepared with the additions of pine leaves powder. Seoul Women's University Journal of the Natural Science, 12(1), 81-93.

Cited by

  1. Quantiative Descriptive Analysis of Jeung-Pyun Added with Citrus junos Powder vol.30, pp.3, 2018, https://doi.org/10.17495/easdl.2020.6.30.3.226