Quality Characteristics & Preference of Haengbyeong Prepared by
Using the Dry Rice Flour
- Based on the processing method and addition of apricot juice

This study examined the sensory properties and preference of Haengbyeong prepared by using the dry rice flour and apricot that had high physiological function and pharmacologic effect through the variation of production conditions and apricot juice addition.
The apricots, which could not be used throughout the season due to quick softening, were stored in a freezer at a temperature of -20℃ and divided into raw apricot juice and steamed apricot juice warmed up in water bath after being thawed in refrigerator. Then, the sample 20%, 40%, and 60% were added to both raw apricot juice and steamed apricot juice.
The optimal condition for highly-preferred Haengbyeong was intended to be presented by using the dry rice flour currently available on the market. The results of experiment showed that the pH of apricot juice was lower in raw apricot juice than in steamed apricot juice, and therefore the pH of dduk was lower when the addition was higher. The moisture content was the highest in additive-free control group, and was lower when the addition was higher.
The results of chromaticity measurement suggested that the L value was the brightest in the control group and became lower when the addition was higher, and the a and b values increased significantly. The hardness and gumminess were the lowest in additive-free control group, and were the highest in the group added with steamed apricot juice 60%. The adhesivess was the highest in the control group, and was the lowest in the sample added with raw apricot juice 60%. The Springines was the highest in Haengbyeong added with raw apricot juice 40%.
The results of quantitative descriptive analysis showed that the outward appearance was the most distinctive in the group added with raw apricot juice 60%. The dryness was higher when the apricot juice addition was higher. In relation to the flavor, the sour and acid taste was distinct when the addition of raw apricot juice was higher. The unripe fruit scent was highly strong in the group added with steamed apricot juice 60%, while the savory scent was highly strong in the group added with raw apricot juice 60%. The sour and acid taste was the strongest in the group added with raw apricot juice 60%, and the savory taste was highly strong in the group added with 20%. The hardness was the highest in Haengbyeong added with steamed apricot juice 60%, while the moistness and dampness were high in non-additive control group. The result of preference test suggested that overall preference was high in the group added with raw apricot juice and steamed apricot juice 20%.
It is imperative to conduct the research into the use of dry rice flour that brings the savings on the cost, time, and labor cost by shortening multiple production processes in order to develop Korean traditional dduk and stimulate the dduk industry, although there has been little study on dduk prepared by using the dry rice flour that has not been in wide use or marketed actively.
This research hopes that the results of this study, which researched into Haengbyeong prepared conveniently by using the apricots with various physiological functions and pharmacological effect, would help spur succession and development of Korean traditional dduk and contribute to the advancement of dduk industry so as to promote health of the public and stimulate consumption of rice.