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한국환경생물학회 / v.21, no.4, 2003년, pp.377-383 
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( Physicochemcal Properties of Jeungpyun, Korean Traditional Fermented Rice Cake Prepared with Brown Rice and Barley Flour ) |
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| 초 록 |
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| The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties. |
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| 키워드 |
| Jeungpyun;brown rice;barley;sensory;quality; |
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환경생물 / v.21, no.4, 2003년, pp.377-383
한국환경생물학회
ISSN : 1226-9999
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO200311922065769)
언어 : 영어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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