한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제25권4호
  • /
  • Pages.513-519
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  • 2009
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

오디가루를 첨가한 절편의 품질특성

Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder

  • 강양선 (세종대학교 일반대학원 조리외식경영학과) ;
  • 조태옥 (세종대학교 일반대학원 조리외식경영학과) ;
  • 홍진숙 (세종대학교 일반대학원 조리외식경영학과)
  • Kang, Yang-Sun (Department of Culinary & Foodservice Management, Sejong University) ;
  • Cho, Tae-Ock (Department of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
  • 발행 : 2009.08.31
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초록

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

키워드

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