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KMID : 0665420160310020178
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Korean Journal of Food Culture
2016 Volume.31 No. 2 p.178 ~ p.187
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Effects of Chlorella Powder on Quality Characteristics of Yukwa
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Cho Hee-Sook
Kim Kyung-Hee
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Abstract
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The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.
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KEYWORD
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Yukwa, chlorella powder, sensory evaluation, quality characteristics
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