Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)

This is the authors' abstract. We don't add key points for this paper.

In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli). Raw makgeolli content did not significantly differ in moisture content. pH, L value, hardness and gumminess decreased with increasing addition of raw makgeolli, while the b value, adhesiveness, springiness, cohesiveness, and chewiness were increased. The specific volume was the highest following method R30, and the expansion rate was the lowest following method R40. The observation with Image J showed that as the amount of raw makgeolli increased, the pore size became larger, and the number of pores decreased. As for the sensory evaluation and results of jeungpyeon, the R30 group showed the highest score in all items(flavor, appearance, texture, taste, overall acceptability). Therefore, this study suggests that Jueng-pyun produced with the R30 mixing ratio has excellent quality and sensory characteristics. Furthermore, the results can be used as foundation data for the standardization of won-ju jeungpyeon production.