Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Heunmi (Brown Waxy Rice)-Ssuck (Mugwort)-Injeolmi

현미쑥인절미의 품질 특성

  • Lee, Kun-Jong (Dept. of Food and Nutrition, Chungnam National University) ;
  • Choi, Bong-Soon (Dept. of Hotel and Tourism Management, Hyejeon College)
  • 이근종 (충남대학교 식품영양과) ;
  • 최봉순 (혜전대학교 호텔조리외식계열)
  • Received : 2014.09.30
  • Accepted : 2015.03.09
  • Published : 2015.04.30
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Abstract

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

Keywords

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