Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Quality Characteristics of Morning-Rolls with Bamboo Leaf Powder

대잎 분말을 첨가한 모닝롤의 품질 특성

  • Kim, Mi-Kyung (Department of Food and Nutrition, Woosong University) ;
  • Song, Byeng-Chun (Department of Human Environmental Science, Konkuk University)
  • Published : 2008.10.30
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Abstract

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

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References

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