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Quality Characteristics of Fish Paste Containing Lotus(Nelumbo nucifera) Leaf Powder  

Shin, Young-Ja (Division of Hotel Food Service & Culinary, Sung Duk College)
Publication Information
Korean journal of food and cookery science / v.23, no.6, 2007 , pp. 947-953 More about this Journal
Abstract
This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.
Keywords
lotus leaf powder; fish paste; overall quality;
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Times Cited By KSCI : 11  (Citation Analysis)
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