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

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 utilize added value of (R10, R20, R30, R40 means amounts raw makgeolli). Raw content did not significantly differ moisture content. pH, L value, hardness gumminess decreased increasing addition makgeolli, while b adhesiveness, springiness, cohesiveness, chewiness were increased. The specific volume highest following method expansion rate lowest R40. observation Image J showed as amount increased, pore size became larger, number pores decreased. As for sensory evaluation results jeungpyeon, R30 group score all items(flavor, appearance, texture, taste, overall acceptability). Therefore, study suggests Jueng-pyun produced ratio has excellent quality characteristics. Furthermore, can be used foundation data standardization production.