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KMID : 1011620160320010050
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 1 p.50 ~ p.57
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Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena
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이경은:Lee Gyeong-Eun
박수진:Park Su-Jin/정연권:Jung Yeon-Kwon/고근배:Go Geun-Bae/손병길:Son Byeong-Gil/정지숙:Jeong Ji-Suk
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Abstract
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In this study, kim (dried laver) bugak (“KB”), Aster yomena bugak (“SB”), and namul (vegetables)-kim bugak (combination of Aster yomena and kim) (“NB”) were prepared and their quality characteristics were investigated. NB was made by slicing Aster yomena, seasoning it with perilla seeds, attaching it to kim and applying glutinous rice paste, followed by freeze-drying. SB had a higher oil absorption rate than KB, reflecting the high oil absorption rate of namul (here, Aster yomena). DPPH radical scavenging activity was highest for SB; whereas, NB had higher DPPH radical scavenging activity than KB, indicative of the higher antioxidant capacity of namul, as compared to kim. With longer storage period, moisture content tended to be increased, while maximum load, yield stress and hardness tended to be decreased. Overall preference was in the order of NB>KB>SB, without statistical significance. Acid value and peroxide value of NB, stored at 25°C for 40 days, tended to be increased gradually but did not meet the criteria for rancidity. Therefore, NB could be stored at < 25°C for > 40 days. Furthermore, it would be possible to make functional bugak using a variety of namul, as well as Aster yomena.
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KEYWORD
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bugak, Aster yomena, namul, quality characteristics, sensory evaluation
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