Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 17 Issue 6
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- Pages.903-910
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Properties of Jeung-pyun with Added Withprickly Pear (Cheonnyuncho) Powder
천년초(Opuntia humifusa) 열매 분말 첨가 증편의 품질 특성
- Cho, Eun-Ja (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Kim, Min-Jong (Dept. of Food and Nutrition, Sungshin Women's University) ;
- Choi, Won-Seok (Dept. of Food and Nutrition, Sungshin Women's University)
- Published : 2007.12.31
Abstract
In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of