Ki Hoon Shim

Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition

Ji Youn Kim, Ki Hoon Shim, and Ok Ja Choi*Department of Food & Cooking Science, Sunchon National UniversityAbstract: This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition(0, 25, 50, 75, and 100% v/v). Yukw a base with 50% ratio of soju addition displayed the highest diameter, volume andspecific volume. The yukwa base with 75% ratio of soju addition displayed the longest in length. The weight of yukwabase increased as the ratio of soju increased. Lightness increased in yukwa pellet and yukwa base as the ratio of sojuincreased. Lightness of yukwa base was higher than yukwa pellet, but yellowness and redness of yukwa base were lowerthan yukwa pellet. Air cell size of yukwa base decreased as the ratio of soju increased. The compression and cutting forceof yukwa base with 50% ratio of soju addition were lowest, while yukwa base with 0% soju was highest. In the sensoryevaluation, preference of color increased as the ratio of soju addition increased. Yukwa base with 50% ratio of sojuaddition was the highest in internal compactness, mouth-feel, and overall preference. The results show that a soju ratio of50-75% addition for total liquid is useful in the production of high quality yukwa base.Keywords: yukwa pellet, yukwa base, soju, quality characteristics

Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin B 1 in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice (60.10 o C). Hanarum rice showed the lowest setback values among the rice flours.