|
KMID : 0665420170320040323
|
|
Korean Journal of Food Culture
2017 Volume.32 No. 4 p.323 ~ p.331
|
|
|
Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato
|
|
Choi Eun-Sil
Chung La-Na
|
|
|
Abstract
|
|
|
|
This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.
|
|
|
KEYWORD
|
|
|
Purple Sweet Potato , Jeung-pyun , quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|