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KMID : 1011620100260010026
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 1 p.26 ~ p.31
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Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate
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채경연:Chae Kyung-Yeon
최은정:Choi Eun-Jeong
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Abstract
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The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50～53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.
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KEYWORD
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jujube concentrate, optimal Jeolpyeon formulation, mechanical evaluation, overall acceptability
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