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Characteristics of Quality in Jeolpyun with Different Amounts of Ramie  

Jang, Myung-Sook (Department of Food Science and Nutrition Dankook University)
Yoon, Sook-Ja (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 636-641 More about this Journal
Abstract
Jeolpyun with different amounts of added ramie (Ramie Jeolpyun) was prepared and the quality characteristics were examined. Texture profile analysis, Hunters color and total microbial counts were carried out during storage for 4 days. Sensory evaluation was carried out during storage for 2 days. The L value of Jeolpyun with 0% added ramie was one of the highest in the sample and increased with increasing storage time. In texture profile analysis, hardness, chewiness, gumminess were increased with increasing storage time. The hardness of Ramie Jeolpyun with 80% added ramie was one of the lowest in the samples. The total microbial counts of Ramie Jeolpyun were increased during storage. The results of sensory evaluation showed that Ramie Jeolpyun with 60% and 80% added ramie had a high score in color, flavor and softness.
Keywords
ramie; Jeolpyun; texture; sensory evaluation; total microbial counts;
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