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http://dx.doi.org/10.17703/JCCT.2018.4.4.295

Quality Characteristics of Jeolpyeon by Different Ratios of Green Laver Powder  

Lee, Na Gyeom (Dept. of Food & Nutrition, Jangan Univ)
Publication Information
The Journal of the Convergence on Culture Technology / v.4, no.4, 2018 , pp. 295-300 More about this Journal
Abstract
This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.
Keywords
Green Laver Powder; jeolpyeon; texture; water content;
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Times Cited By KSCI : 1  (Citation Analysis)
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