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KMID : 1011620090250010055
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.55 ~ p.61
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Quality Characteristics of Jook Prepared with Lotus Leaf Powder
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박복희:Park Bock-Hee
조희숙:Cho Hee-Sook/전은례:Jeon Eun-Raye/김성두:Kim Sung-Doo
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Abstract
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This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing 2%~3% lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.
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KEYWORD
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lotus leaf powder, Jook, spreadability, sensory characteristics
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