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도토리가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성

Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour

이민경|이숙영|정상열|곽정순
한국식품저장유통학회 (The Korean Society of Food Preservation)|2016.06|Food Science and Preservation|제23권 제3호|pp. 445-452

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physicochemical propertiesquality characteristicsacorn flourfrozen brown rice Jeung-pyun dough
주제분류식품과학

초록

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -18℃ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, 68.41℃, 73.83℃, and 82.96℃, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

Abstract

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -18℃ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, 68.41℃, 73.83℃, and 82.96℃, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

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