한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권5호
  • /
  • Pages.644-649
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  • 2015
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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개똥쑥 분말을 첨가한 전병의 특성

Properties of jeonbyeong prepared with Artemisia annua L. powder

  • 문은우 (한양대학교 식품영양학과) ;
  • 박헌조 (대숲맑은영농조합법인) ;
  • 박정숙 (광주여자대학교 대체의학과)
  • Moon, Eun Woo (Department of Food and Nutrition, Hanyang University) ;
  • Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation) ;
  • Park, Jung Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
  • 투고 : 2015.03.17
  • 심사 : 2015.08.17
  • 발행 : 2015.10.30
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초록

This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.

키워드

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