Browse > Article

Quality Characteristics of Julpyun Containing Different Levels of Lotus Root Powder  

Kang, Jae-Hee (Institute of Traditional Korean Food)
Yoon, Sook-Ja (Institute of Traditional Korean Food)
Publication Information
Korean journal of food and cookery science / v.24, no.3, 2008 , pp. 392-397 More about this Journal
Abstract
This study examined the quality characteristics of lotus root Julpyun prepared using different ratios of lotus root powder. According to the analyses results, the moisture contents of the lotus root powder-containing samples ranged from 32 to 35%, and the moisture content of the control sample(without added lotus root powder) was 8.5%. The L-values of samples decreased with increasing amounts of lotus root powder however, the a and b values of the samples did not show consistent trend. From the mechanical evaluation results, no consistent trends were found for hardness, springiness, or cohesiveness according to the levels of added lotus root powder. The 10% lotus root Jeolpyun had the highest adhesiveness score, but there were no significant differences between the samples. Gumminess and chewiness increased as the amount of lotus root powder increased, but again there were no significant differences between the samples. According to the sensory evaluation results, the 10% lotus root Jeolpyun received the highest preference scores. Therefore the 10% lotus root Jeolpyun prepared with 900 g of rice flour, 85 g of lotus root powder, 10 g of salt, and 294.5 g of water was chosen as the optimal formulation.
Keywords
lotus root; Jeolpyun; quality characteristics; mechanical evaluation; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
연도 인용수 순위
1 송문섭, 이영조, 조신섭, 김병청. 1989. SAS를 이용한 통계자료 분석. 자유아카데미, 서울. pp 61-84
2 표현구. 1995. 채소 원예 각론. 향문사, 서울. p.165
3 Cho SI, Kim HW. 2003. Beneficial Effect of Nodus Nelumbinis Rhizomatis Extract on Cisplatin-Induced Kindey Toxicity in Rats. Kor J Herbology 18(4):127-134
4 Han KY, Yoon SJ. 2007. Quality Characteristics of Lotus Leaf Jeolpyun during Storage. J Korean Soc Food Sci Nutr 36(12):1-8   과학기술학회마을   DOI
5 Hwang SJ, Kim DH. 2006. Effects of adding bamboo leaves powder on the quality Jeolpyon. Korean J Food Cookery Sci 22(6):869-874   과학기술학회마을
6 Kim YS, Jeon SS, Jung ST. 2002a. Effect of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18(4):413-425
7 Lee HG, Kim HJ, Cha GH. 2005. Sensory and Mechanical Characteristics of Songhwasulgi by Different Ratio of Ingredients. Korean J Food Cookery Sci 21(4):505-513   과학기술학회마을
8 Lee HS, Jang MS. 2005. A study on quality characteristics and storage of Julpyun affected by Chungmirae (Smilax china L.) leaf powder. Korean J Food Cookery Sci 21(4):482-489   과학기술학회마을
9 Lee MY, Lee JJ, Park SY. 2006. Effect of Lotus Root(Nelumbo nucifera G.) on Lipid Metabolism in Rats with Diet-Induced Hypercholesterolemia. Korean J Food Preserv 13(5):634-642   과학기술학회마을
10 Paik JK, Kim JM, Kim JG. 2005. Textural and Sensory Properties of Jeolpyon added with Buckwheat. Korean J Food Culture. 20(6):715-720
11 Yoon SJ, Jang MS. 2006. Characteristics of quality in Jeolpyun with Different Amount of Ramie. Korean J Food Cookery Sci 23(5):636-641   과학기술학회마을
12 Park SH, Hyun JS, Park SJ, Han JH. 2004. Characteristics of Yanggaeng with Lotus Root and Omija. Korean J Oriental Physiology & Pathology 18(5):1437-1442
13 현영희, 구본순, 송주은, 김덕숙. 2002. 식품재료학. 형설출판사, 서울. pp 107-108
14 Kang YS, Chae KY, Hong JS. 2007. Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate. Korean J Food Cookery Sci 23(1):50-61   과학기술학회마을
15 SAS. 1985. SAS/STAT User's Guide. SAS Institute Inc., Cary, North Carolina, USA
16 Kang SG, Park IB, Park JW, Kim JM, Jung ST. 2005. Quality of Soybean Paste (Doenjang) Prepared with Lotus Root Powder. J Korean Soc Food Sci Nutr 34(4) pp 519-523   과학기술학회마을   DOI
17 윤숙자. 1998. 한국의 떡.한과.음청류, 지구문화사, 서울. p.136
18 이철호, 채수규, 이진근, 고경희, 손혜숙. 1999. 식품평가 및 품질관리론. 유림문화사, 서울. pp 65-178
19 Lee JH, Yoon SJ. 2008. Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder. Korean J Food Cookery Sci 24(1):39-45   과학기술학회마을
20 Park MW, Kim MH, Jang MS. 1992. Sensory and Textural Characteristics of Julpyun(Korean traditioned rice cake) as Influenced by Soaking Time of Rice. Korean J Soc Food Sci 8(3):315-321
21 Yoon SJ. 2000. Retrogradation Characteristics of Jeolpyon Prepared by Different Moisture Addition. Korean J Soc Food Sci 16(5):402-409
22 Kim JG. 1995. Nutritional Properties of Chol-Pyon Preparation by Adding Mugwort and Pine leaves, Korean J Soc. Food Sci 11(5):446-455
23 Park MW, Jang MS, Park YK, Kim MH. 1994. Effect of the Addition of Surichwi on Quality Characteristics of Surichwijulpyum. Korean J Soc. Food Sci 10(2):94-99
24 조재선, 황성연. 2006. 식품재료학. 문운당, 서울. p.151
25 Lim YH, Kim AK, Kim MH, Kim MW. 2002. Quality Characteristics of Julpyun added with Silkworm Powder, J. East Asian Soc Dietary Life 12(2):129-134
26 Park SH, Ham TS, Han JH. 2005. Nutritional Contents of Beverage from Lotus Root and Evaluation of its Physiological Function in Aorta Relation. Korean J Oriental Physiology & Pathology 19(2):490-494
27 Lee JY, Koo SJ. 1994. A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun, Korean J Soc. Food Sci 10(3):267-276
28 Kim YS, Jeon SS, Jung ST, Kim RY. 2002b. Effect of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18(6):573-578
29 황안국. 1998. 한방 영양학. 한올출판사, 서울. pp 111-112
30 Hwang YJ, Kim KO. 2004. A Study of Functional Jeolpyon Prepared with Silk Protein. Korean J of Human Ecology 7(1):43-50
31 Kim MS, Suh DS, Chang PS, Kim KO. 2001. Physicochemical Properties of Oxidized Rice Flour and Effects of Added Oxidized Rice Flour on the Textural Properties of Julpyun(Korean traditional rice cake) during Storage. Korean J Food Sci Technol 33(2):209-215
32 Kim YS, Lim YH, Wang SG, Yun SJ, Park CR. 1999. The Physicochemical Properties and Antioxidation Effect of Samul Chol-Pyon. J Korean Soc Food Sci Nutr 28(5):990-996
33 Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and properties of Pongihp Julpyun preparation by adding mulberry leaves powder. Korean J Soc Food Sci 16(4):311-315
34 Park SM, Jun DW, Jang JS, Kim JH. 2006. Effect of Sasa Borealis and White Lotus Roots and Leaves on Insuling Action and Secretion In Vitro. Korean J Food Sci Technol 38(1):114-120   과학기술학회마을
35 Choi EH, Kim MK. 2003. Effect of different moisture addition and sugar on the quality of Nokcha-julpyun. Korean J Food culture 18(1):28-36
36 Jung HO, Su IS, Rhee CO. 1993. A Study on Sensory Characteristics of Soybean Jeolpyon Differing in Soybean Content. J Korean Soc Food Sci Nutr 22(4):423-427