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KMID : 0665420120270040374
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Korean Journal of Food Culture
2012 Volume.27 No. 4 p.374 ~ p.382
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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder
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Park Bok-Hee
Kim Sung-Doo
Jeon Eun-Raye
Cho Hee-Sook
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Abstract
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We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various
concentrations of lotus leaf powder. Hunter’s color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness,
adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl
benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.
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KEYWORD
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Yenipsambab, lotus leaf powder, volatile flavor components, quality characteristics
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