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KMID : 1011620160320050593
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 5 p.593 ~ p.599
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Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process
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Kang Moon-Kyung
Kim Jin-Sook
Kim Gi-Chang
Choi Song-Yi
Kim Kyung-Mi
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Abstract
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Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation.
Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour.
Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder.
Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.
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KEYWORD
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Dioscorea batatas, steaming process, pancake
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