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Quality characteristics of Kangjung with added gromwell (Lithospermum erythrorhizon Sieb. et zucc.) extracts  

Kim Jin-Soot (National Rural Resources Development Intitute)
Han Young-Sil (Department of Food Nutrition Sookmyung Women's University)
Publication Information
Korean journal of food and cookery science / v.21, no.6, 2005 , pp. 908-918 More about this Journal
Abstract
The effects of adding Lithospermum erythrorhizon(gromwell) extract on the quality characteristics of Kangjung were examined to improve tunctionality of Kangjung and usage of gromwell extract. There was no significant difference of moisture quantity in the quality of Kangjung at 0, 0.25, $0.5\%$ level of added wild and cultivated gromwell extract, whereas there was a significant difference at $0.5\%$ addition level. Expansion rates of Kangjung were $25\%$ for control, $23\%$, and $19\%$ for $0.25\%$, and $0.5\%$ cultivated gromwell extract added groups, respectively, and $24\%$, and $24\%$ and for $0.25\%$and $0.5\%$ wild groinwell extract added groups, respectively. The rates were slightly decreased with increasing addition level. The hardness and crispness as determined by texture analyser were lower in Kangjung with added $0.5\%$ wild and cultivated gromwell extracts than in the others. The sensory characteristics such as appearance, tenderness, taste and overall acceptability of Kangjung prepared with $0.25\%$ gromwell extract showed no significant difference compared to the controlled group. However, there was significant difference in Kangjung with $0.5\%$ gromwell extract added(p<0.05).
Keywords
gromwell(Lithospermum erythrorhizon); Kangjung; texture; sensory; evaluation; fatty acid composition;
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