Jinhee Choi, Jianzhi Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, J. Sung
{"title":"Quality characteristics of jeungpyeon with\n different additions of won-ju (raw\n makgeolli)","authors":"Jinhee Choi, Jianzhi Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, J. Sung","doi":"10.11002/kjfp.2022.29.6.965","DOIUrl":null,"url":null,"abstract":"\n \n In this study, by replacing makgeolli in\n jeungpyeon manufacturing with won-ju (raw\n makgeolli) and standardizing the mixing ratio, it was\n intended to provide information that could suit consumers’ tastes and\n utilize the added value of won-ju (R10, R20, R30, R40 means\n amounts of raw makgeolli). Raw makgeolli\n content did not significantly differ in moisture content. pH, L value, hardness\n and gumminess decreased with increasing addition of raw\n makgeolli, while the b value, adhesiveness, springiness,\n cohesiveness, and chewiness were increased. The specific volume was the highest\n following method R30, and the expansion rate was the lowest following method\n R40. The observation with Image J showed that as the amount of raw\n makgeolli increased, the pore size became larger, and the\n number of pores decreased. As for the sensory evaluation and results of\n jeungpyeon, the R30 group showed the highest score in all\n items(flavor, appearance, texture, taste, overall acceptability). Therefore,\n this study suggests that Jueng-pyun produced with the R30\n mixing ratio has excellent quality and sensory characteristics. Furthermore, the\n results can be used as foundation data for the standardization of won-ju\n jeungpyeon production.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.6.965","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
In this study, by replacing makgeolli in
jeungpyeon manufacturing with won-ju (raw
makgeolli) and standardizing the mixing ratio, it was
intended to provide information that could suit consumers’ tastes and
utilize the added value of won-ju (R10, R20, R30, R40 means
amounts of raw makgeolli). Raw makgeolli
content did not significantly differ in moisture content. pH, L value, hardness
and gumminess decreased with increasing addition of raw
makgeolli, while the b value, adhesiveness, springiness,
cohesiveness, and chewiness were increased. The specific volume was the highest
following method R30, and the expansion rate was the lowest following method
R40. The observation with Image J showed that as the amount of raw
makgeolli increased, the pore size became larger, and the
number of pores decreased. As for the sensory evaluation and results of
jeungpyeon, the R30 group showed the highest score in all
items(flavor, appearance, texture, taste, overall acceptability). Therefore,
this study suggests that Jueng-pyun produced with the R30
mixing ratio has excellent quality and sensory characteristics. Furthermore, the
results can be used as foundation data for the standardization of won-ju
jeungpyeon production.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.