The effects of Dutch coffee extracts on the quality characteristics of Jeung-Pyun were examined to increase the consumption of rice through the diversification of colors and tastes of Jeung-Pyun. The moisture content of Jeung-Pyun was 51.47∼52.08%. The pH of Jeung-Pyun batters decreased gradually to 5.44∼5.55 as the fermentation was progressed, but increased again to 5.49∼5.77 after steaming. The L-value (lightness) of Jeung-Pyun was significantly higher in the control group, and the a- (redness) and b-values (yellowness) increased significantly with increasing ratio of coffee extract. In texture profile analysis, the 9% group showed the highest hardness, cohesiveness, and springiness, but the difference was not significant. On the other hand, the gumminess and brittleness were the lowest in the control group, but increased significantly as the coffee addition ratio was increased. For the sensory evaluation, the overall acceptability was the lowest in the 3% group. Therefore, the Jeung-Pyun with 5% Dutch coffee extract was suitable and can be commercialized.

Keywords: Jeung-Pyun, Dutch coffee extracts, physicochemical characteristics, sensory evaluation