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KMID : 1011620070230050770
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.770 ~ p.776
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The Quality Characteristics of Jeolpyon with Different Amounts of Job`s Tears Flour
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채경연:Chae Kyung-Yeon
홍진숙:Hong Jin-Sook
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Abstract
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The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion, the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.
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KEYWORD
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Jod's tears Jeolpyon, mechanical evaluation, overall acceptability
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