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KMID : 1011620070230060818
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 6 p.818 ~ p.823
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Quality Characteristics of Jeolpyeon by Different Ratios of Lycil fructus Powder
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이미영:Lee Mi-Young
김종군:Kim Jong-Gun
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Abstract
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The purpose of this study was to investigate the effects of adding various concentrations of Lycilfructus powder on the quality characteristics of Jeolpyeon. The Lycil fructus powder was added to rice powder at ratios of 3，6, 9 and 12%(w/w). The moisture contents of the Lycil fructus Jeolpyeon samples ranged from 46.3-48.9%. For the color values the L-value decreased and the a-value and b-values incresaed with increasing amounts of Lycilfructus powder. In the textural analysis hardness was highest for the 3% Lycilfructus powder addition, however springiness and cohesiveness did not difference significantly by the addition levels. Finally the results of the sensory evaluation showed the Jeolpyeon containing 6% added with Lycil fructus powder was superior for overall preference, color, flavor, softness, chewiness and after-taste.
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KEYWORD
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Lycilfructus powder, jeolpyeon, water content, color value, textural analysis
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