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Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour

유산발효 쌀가루의 혼합비율에 따른 전(煎)의 품질특성

  • Chang, Young-Eun (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Jin-Sook (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Lee, Ji-Hyun (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Kyung-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Gi-Chang (Dept. of Agro-food Resources, National Academy of Agricultural Science, RDA)
  • 장영은 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 이지현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2014.01.15
  • Accepted : 2014.04.29
  • Published : 2014.06.30

Abstract

This study was performed to investigate the effects of lactic-fermented rice flour on the quality characteristics of pan-fried food (Jeon). Pan-frying flour containing 5~20% lactic fermentation rice flour mixture was prepared. In rapid visco analyzer examination, peak viscosity, trough, final viscosity, breakdown, and setback of the lactic-fermented rice flour mixture were lower than those of rice flour or wheat flour. The L-value (lightness) of Jeon decreased with increasing the ratio of lactic-fermented rice flour. On the other hand, a-value (redness) and b-value (yellowness) increased with increasing ratio of lactic-fermented rice flour. Texture profiles showed that Jeon prepared with lactic-fermented rice flour mixture had higher springiness and gumminess than 100% rice flour. The oil absorptions of Jeon prepared with 100% rice flour and 20% lactic-fermented rice flour were 7.5% and 6.33%, respectively. For digestive properties, Jeon prepared with lactic-fermented rice mixture showed a greater amount of rapidly digestible starch and lower amount of slowly digestible starch. In the sensory evaluation, Jeon prepared with lactic-fermented rice mixture showed higher scores for appearance, flavor, and taste than others (rice flour and wheat flour). Especially, Jeon prepared with 10% lactic-fermented rice mixture showed the highest overall preference. In conclusion, the results demonstrate that lactic-fermented rice flour may prove quite useful as a pan-frying flour with desirable qualities properties.

Acknowledgement

Supported by : 농촌진흥청

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