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KMID : 1011620080240030392
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 3 p.392 ~ p.397
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Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder
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강재희:Kang Jae-Hee
윤숙자:Yoon Sook-Ja
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Abstract
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This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.
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KEYWORD
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lotus root, Jeolpyun, quality characteristics, mechanical evaluation, sensory evaluation
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