KOREASCHOLAR

The purpose of this study was to investigate the quality characteristics of makpyeon prepared with dry milled rice powder. The makpyeon samples prepared with dry milled rice powder and various amount makgeolli (0% (CON), 25% (M25), 50% (M50), 75% (M75), 100% (M100)), and analyzed for moisture content, pH, Hunter’s color value, TPA and sensory evaluation. The moisture content did not showed significant difference among makpyeon samples. The L-value, a-value resulted in that CON showed the highest and decreased with the amount of makgeolli. The b-value of makpyeon samples showed that CON was the lowest and increased with the amount of makgeolli. TPA resulted in that M100 showed the highest hardness and the lowest adhesiveness, cohesiveness. Chewiness and gumminess of makpyeon samples were higher than those of CON. Based on quantitative descriptive analysis, the score of brightness, moistness, particle size and gloss of showed higher in CON that in makpyeon samples, firmness increased with the amount of makgeolli. Flavor attributes of liquor odor, sour odor, fermentation odor of makpyeon was stronger in makpyeon samples that in CON with the amount of makgeolli. Acceptance test resulted in makpyeon made with CON, 100% of makgeolli (M100) showed the significantly highest score in taste and overall acceptance.

I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 건식 쌀가루 막편의 제조
  3. 수분함량
  4. pH 측정
  5. 색도 측정
  6. Texture 측정
  7. 정량적 묘사분석(QDA)
  8. 기호도 조사
  9. 통계분석
 III. 결과 및 고찰
  1. 수분함량 및 pH
  2. 색도
  3. Texture
  4. 정량적 묘사분석
  5. 기호도 검사
 IV. 요약 및 결론
 References

• 조윤주(경희대학교 대학원 조리외식경영학과) | Yun Ju Jo
• 윤혜현(경희대학교 조리·서비스경영학과) | Hye Hyun Yoon Corresponding author