The purpose of this study was to promote consumption of rice through production of Jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of westernized consumers.
For that, we performed physicochemical quality test(moisture contents, color value, pH, volume of dough, viscosity of volume, volume, symmetry, uniformity, texture) and sensory test(attribute difference test, acceptance test) after preparing the Jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows.
When the addition of blueberry powder increased, the moisture content in Jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased.
The pH of the dough in Jeungpyun increased significantly(p < 0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. That was considered attributable to organic acids in blueberries and lactic acid fermentation created during the fermentation process. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. The volume, symmetry. and uniformity of Jeungpyun did not show significant difference when addition of blueberry powder increased.
Results of texture measurements showed that there was no significant difference in hardness, adhesiveness, springiness, and chewiness among samples. However, cohesivenss tended to increase as the addition of blueberry powder increased.
A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. Moreover, no significant difference was observed in cell size, alcohol flavor, acidity, chewiness, moistness, softness, and after-mouthfeel. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.
Based on aforesaid results, overall acceptability increased when 3% blueberry powder based on ratio of rice flour was added, leading to production of blueberry Jeungpyun with excellent nutrition. Thus, we could develop Jeungpyun with increased acceptability and nutritional function by using blubbery, which has recently been thrust into limelight, as a food material. In addition, blueberries, which cannot be sold as raw fruit, can be processed into powder to increase their value-added and applications, while promoting the consumption of rice.