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KMID : 1011620060220020158
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 2 p.158 ~ p.163
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Quality Characteristics of Jeungpyun with Added Rosemary Powder
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Kang Suk-Hyang
Lee Kwang-Suck
Yoon Hye-Hyun
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Abstract
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This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of (he samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a- and b-values significantly increased. Textural profile analysis showed lhat the hardness and briuleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the possibility of rosemary Jeungpyun with improved sensory characteristics.
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KEYWORD
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sensory characteristics, Jeungpyun, rosemary
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