Browse > Article

Effects of Adding Bamboo leaves Powder on the Quality of Jeolpyon  

Kim, Duk-Han (Department of Hotel and Food service management, Daeduk Collage)
Hwang, Su-Jung (Department of Culinary and Foodservice management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 869-874 More about this Journal
Abstract
This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07${\pm}$0.12% of moisture, 5.87${\pm}$0.02% of crude protein, 2.52${\pm}$0.05% of crude fat, 23.70${\pm}$0.07% of crude fiber and 7.73${\pm}$0.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p<0.05), while the cohesiveness, springiness and adhesiveness were decreased. In chromaticity, the L-value, the indicator of brightness, was significantly decreased with increasing bamboo leaf powder content. The a-value, the indicator of redness, was significantly lower than the chlorophyll color (p<0.05). The b-value, the indicator of yellowness, was increased indirect proportion to the content. In sensory test, the sensory characteristics such as color, flavor, taste and chewiness were all stronger with increasing powder content, whereas the softness and dampness were weaker. The greatest overall satisfaction was achieved by the sample group of cake with 6% preference added powder.
Keywords
Jeolpyon; Bamboo leaves powder; proximate composition; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 김우정, 구경형. 2001. 식품관능검사법. 효일 출판사, p117:98
2 이철호, 채수규, 이진근, 고경희, 손혜숙. 1999. 식품평가 및 품질관리론. 유림문화사. 서울 pp 65-178
3 정희종. 1994. 대나무 이용 확대를 위한 대나무 중의 건강효능성분에 관한 연구. 담양군. p73
4 Lim YH, Kim MW, Kim AJ, Kim MH. 2002. Effects of adding Silkwormpowder on the quality of Seolgiddeok. Korean J Food Cookery Sci 18(6):562-566
5 Paik JK, Kim JM, Kim JG. 2005. Textural and sensory properties ofJeolpyon added with Buckwheat. Korean J. Food Culture,20(60):715-720
6 Park JH, Kim YO, Jung JM, Seo JB. Effect on quality of pan-fired Green teaat different pan-firing conditions. 15(1):90-95
7 SAS. 1985. Institute, Ing. SAS User's Guide. Statistical Analysis SystemInstitute, Cary, NC, USA
8 AOAC. 1990. Official methods of analysis. 15th ed., association of official analytical chemists, Washington, D.C., 777-784
9 Shim YH, Yoo CH, Cha GH. 2000. Sensory and physiochemicalcharacteristics of Jeungpyun prepared with the addition of pine leavespowder, Seoul women's University Journal of the natural sciencevol.12. 81-93
10 Gu SY, Lee HG. 2001. The sensory and textural characteristics ofChiksulgi. Korean J Food Cookery Sci 17(5):523-532
11 Jung SY, You HH, Kim KS, Shin MK. 2005. Effect of Mal-Cha(Powdered Green Tea) on the quality of Jeung-Pyun. J. East Asian Soc. Dietary Life 15(6):766-772
12 Choi EH, Kim MK. 2003. Effects of different moisture addition and sugar on the quality of Nokcha-julpyun. Korean J. Food Culture, 18(1):28-36
13 Kim MJ, Byun MW, Jang MS. 1996. Physiological and antibacterial activity ofbamboo(sasa coreana nakai) leaves. J. Korean Soc. Food Nutr.25(1):135-142
14 Sim YJ, Paik JE, Chun HJ. 1991. A study on the texture characteristics of Ssooksulgis affected by Mugworts. Korean J Food Cookery Sci 7(1): 35-43
15 허준, 최상록. 완역 동의보감 제 3권 탕액 침구편. p382, 푸른사상, 서울 2003
16 Lee HG. Han JY. 2002. Sensory and mechanical characteristics of Solsulgi inadding pine leaves by different ratio of ingredient. Korean J. Soc. Food Sci 18(2):164-172
17 Lim JA, Na YS, Baek SH. 2004. Antioxidative activity and nitrite scavengingability of ethanol extract from phyllostachys bamvusoides. KOREAN J.FOOD SCI. TECHNOL. 36(2):306-310
18 Lee HG, Chung RW, Shin SJ. 2004. Sensory and mechanical characteristics of Backhapbyung by different ratios of ingredients. Korean J Food Cookery Sci 20(5):480-489
19 Lee MJ, Kim EY, Jeong KO, Park KY, Moon GS. 2004. Antimutagenic effectsof korean bamboo trees and inhibitory effect of hepatic toxicity of bamboo extracts coated rice. J. Korean Soc. Food Nutr.33(8):1279-1285   DOI
20 Seo HS, Kim SH, Han BR, Hwang IK. 2004. Quality characteristics ofCoffee-sulgi(rice cake) with different ratios of ingredients andcommercial scheme. Korean J Food Cookery Sci. 20(2):170-179
21 Hong HJ, Rhee SJ, Choi JH, Yang JA, Kim GY. 2002. Quality characteristicsof seolgiddeok added with Green Tea powder. Korean J Food CookerySci 15(3):224-230
22 Kim YY, Cho HJ. 2000. A stuey on the quality properties of Dotoridduck added with acorn jelly powder. Korean J. Soc. Food Sci16(4):342-351
23 과학백과사전출판사. 1991. 약초의 성분과 이용. 일월서각, 서울 p653
24 Lee HG, Kim KJ. 1994. Sensory and mechanical characteristics of Moo-dduk by different ingredients. Korean J Food Cookery Sci 10(3):242-249
25 Lee MJ, Kim EY, Moon GS. 2004. Effect of Maengjong-juk extract coated rice supplementation on antioxidative system in rabbit fed highcholesterol diet. J. Korean Soc. Food Nutr. 33(6):973-980   DOI
26 Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and properties of Pongihp Julpyun preparation by adding Mulberry Leavespowder. Korean J. Soc. Food Sci. 16(4):311-315