도토리가루 첨가량을 달리한 냉동반죽의 저장에 따른현미증편의 품질 및 항산화 특성

Abstract

The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containingdifferent amounts of acorn flour. The acorn flour added brown rice Jeung-pyun’s specific volume increased at the second week of storageto 1.33∼1.55mL/g, while the fourth week decreased to 1.57∼1.64 mL/g. The pH of Jeung-pyun (5.19∼5.36), in general, was higher thandough (5.14∼5.22). The gelatinization was decreased to 1.69∼2.24 range as storage period increased. Especially, the 9% acorn flour addedgroup’s gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, whileadhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generallyhigh marks in appropriateness.

The purpose of this study was to examine the characteristics of quality and anti-oxidation of brown rice Jeung-pyun dough containingdifferent amounts of acorn flour. The acorn flour added brown rice Jeung-pyun’s specific volume increased at the second week of storageto 1.33∼1.55mL/g, while the fourth week decreased to 1.57∼1.64 mL/g. The pH of Jeung-pyun (5.19∼5.36), in general, was higher thandough (5.14∼5.22). The gelatinization was decreased to 1.69∼2.24 range as storage period increased. Especially, the 9% acorn flour addedgroup’s gelatinization was delayed than other groups. The mechanical texture of hardness as the amount of acorn flour increased, whileadhesiveness, cohesiveness and springiness reduced. The sensory evaluation results show that 9% acorn flour added group had generallyhigh marks in appropriateness.