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KMID : 0665420150300050644
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.644 ~ p.649
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Properties of jeonbyeong prepared with Artemisia annua L. powder
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Moon Eun-Woo
Park Hun-Jo
Park Jung-Suk
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Abstract
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This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of
crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased.
According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter’s
L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.
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KEYWORD
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Artemisia annua L. powder, jeonbyeong, dough, properties, sensory characteristics
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