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KMID : 1011620080240020266
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.266 ~ p.271
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Quality Characteristics of Jeolpyon containing Astragalus membranaceus extract
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Hwang Su-Jung
Ahn Jong-Chul
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Abstract
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In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and 12%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: 53.12±0.04% of moisture, 14.43±0.05% crude protein, 7.61士0.11% crude fat, and 21.35±0.09% crude ash. Hardness and cohesivenesssignificantly increased(p〈 0.001)，and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.
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KEYWORD
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Jelopyon, Astragalus membranaceu, sensory evaluation
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