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KMID : 1011620100260050552
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 5 p.552 ~ p.558
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Quality Characteristics of Jook Prepared with Green Laver Powder
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이미경:Lee Mi-Kyoung
최상호:Choi Sang-Ho/임홍식:Lim Hong-Sik/안종성:Ahn Jong-Sung
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Abstract
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This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.
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KEYWORD
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green laver, Jook, sensory test, viscosity
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