|
KMID : 0665420170320060576
|
|
Korean Journal of Food Culture
2017 Volume.32 No. 6 p.576 ~ p.582
|
|
|
Quality Characteristics of Julpyun with Added Beet Powder
|
|
Ko Seung-Hye
Jeong Hyun-Chul
|
|
|
Abstract
|
|
|
This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%.
The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the ‘L’ and ‘b’ of julpyun decreased with increasing beet powder content, but ‘a’ increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder
|
|
|
KEYWORD
|
|
|
beet powder, julpyun, texture, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|