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KMID : 1141020120120010027
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Journal of Applied Oriental Medicine
2012 Volume.12 No. 1 p.27 ~ p.33
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Quality Characteristics of Traditional Korean snacks Added with Monascus fermented
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Jeong Seo-Young
Park Jae-Ho
Nam Joo-Hyun
Kim Do-Wan
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Abstract
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Objective: This study has been conducted to provide the technical material that is needed for producing Monascus fermented Korean snacks which has more improved color by adding Red yeast rice powder.
Methods: After we have tried to manufacture Monascus fermented Korean snacks which is based on various quantities of red yest powder, we could observe color, hardness, swelling, sensibility.
Results: We investigated that the level of red color has been increased, a level of reduced tension, a level of higher hardness along with adding more red yeast rice powder in sensibility test.
Conclusion: In this study, we found that the most desirable combination was the way of adding 0.5~1.0% red yeast sweet-rice powder in manufacturing Monascus fermented Korean snacks.
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KEYWORD
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Monascus Fermented, Traditional Korean snacks, Functional food
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Listed journal information
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