Effect of Mulberry Leaf Addition on Quality and Fermentation of Jeung-Pyun(Korean Rice Cake)

초록

Jeung-Pyun(JP) is a traditional Korean fermented rice cake leavened by yeast. To modify JP, natural produced mulberry leaf powder was added at the level of 0, 2 ,4, 6, and 8%, based on wet rice weight, and physicochemical properties, sensory evaluation, rheological properties, degree of gelatinization and SEM of JP was determined. The specific volume of all JP samples with mulberry leaf powder was significantly lower than that of JP without mulberry leaf powder(control sample). The rate of gelatinization in JP with mulberry leaf powder was reduced with storage time. The addition of mulberry leaf into JP made softer texture up 3days' storage, compared to control sample. From the sensory evaluation, overall acceptance of control was evaluated better than MLJP.