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KMID : 1011620090250040415
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 4 p.415 ~ p.420
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Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)
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김명희:Kim Myung-Hee
홍금주:Hong Geum-Ju
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Abstract
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This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%?4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of 2～3% O. humifusa optimizes Korean Jeolpyun.
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KEYWORD
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Opuntia humifusa, Jeolpyun, quality properties, sensory evaluation
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