Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Quality Characteristics of Jeolpyon with Different Amounts of Job's Tears Flour

율무가루 첨가량이 절편의 품질특성에 미치는 영향

  • Chae, Kyung-Yeon (Department of Culinary & Foodservice management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice management, Sejong University)
  • 채경연 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Published : 2007.10.31
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Abstract

The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.

Keywords

References

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