Browse > Article

Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder  

Kang, Yang-Sun (Department of Culinary & Foodservice Management, Sejong University)
Cho, Tae-Ock (Department of Culinary & Foodservice Management, Sejong University)
Hong, Jin-Sook (Department of Culinary & Foodservice Management, Sejong University)
Publication Information
Korean journal of food and cookery science / v.25, no.4, 2009 , pp. 513-519 More about this Journal
Abstract
The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.
Keywords
mulberry fruit powder; chemical composition; mechanical evaluation; overall acceptability;
Citations & Related Records
Times Cited By KSCI : 25  (Citation Analysis)
연도 인용수 순위
1 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   과학기술학회마을
2 Hwang SJ, Ahn JC. 2008. Quality characteristics of Jeolpyon containing astragalus membranaceus extract. Korean J Food Cookery Sci 24(2):266-271   과학기술학회마을
3 Kang JH, Yoon SJ. 2008. Quality characteristics of Julpyun containing different levels of lotus loot powder. Korean J Food Cookery Sci 24(3):392-397   과학기술학회마을
4 Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. Korean J Soc Food Cookery Sci 19(6):708-714   과학기술학회마을
5 Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and preparation by adding mulberry leaves powder. Korean J Food Sci 16(4):311-315   과학기술학회마을
6 Kim HJ, Cha JY, Choi ML, Cho YS. 2000. Antioxidative activities by water-souble extracts of Morus alba and Cudrania tricuspidata. J Korean Soc Agric Chem Biotechnol 43(2):148-152   과학기술학회마을
7 Kim TY, Kwon YB. 1996. A study on the antidiabetic effect of mulberry fruits. Korean J Seri Sci 38(2):100-107   과학기술학회마을
8 Lee MY, Kim JG. 2007. Quality characteristics of Jeolpyon by different rations of Lycil fructus powder. Korean J Food Cookery Sci 23(6):818-823   과학기술학회마을
9 Lee SB, Lee KH, Lee KS. 2008. Quality characteristics oh pan bread with mulberry extracts. J East Asian Soc Dietary Life 18(5):805-811   과학기술학회마을
10 Paik JK, Kim JM, Kim JG. 2005. Textural and sensory properties of Jeolpyon added with buckwheat. Korean J Soc Food Culture 20(6):715-720   과학기술학회마을
11 Suh HJ, Kim YS, Kim JM, Lee H. 2006. Effect of mulberry extract on the growth of yogurt starter cultures. Korean J Food Sci Ani Resour 26(1):144-147   과학기술학회마을
12 Kim SY, Park KJ, Lee WC. 1998. Anti inflammatory and antioxidative effects of Morus spp. fruit extract. Korean J Med Crop Sci 6(3):204-209   과학기술학회마을
13 Heo J. 1993. Donggibokam. In: Tangakpeun(III). Park IK & Cho DH(ed). Minjungsuweon Publishing Co. Seoul. Korea. p 1445
14 Jung GT, Ju IO, Choi DG. 2005. Quality characteristics and manufacture of mulberry wine. Korean J Food Preserv 12(1):90-94   과학기술학회마을
15 Yoon SJ, Jang MS. 2006. Characteristics of quality in Jeolpyun with different amounts of ramie. Korean J Food Cookery Sci 23(5):636-641   과학기술학회마을
16 Kim HR, Kwon YH, Kim HB, Ahn BH. 2006. Characteristics of mulberry fruit and wine with varieties. J Korean Soc Appl Biol Chem 49(3):209-214   과학기술학회마을
17 Chae KY, Hong JS. 2007. The quality characteristics of Jeolpyon with different amounts of Job's flour. Korean J Food Cookery Sci 23(5):770-776   과학기술학회마을
18 Cha JY, Kim HJ, Chung CH, Cho YS. 1999. Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J Korean Soc Food Sci Nutr 28(6):1310-1315   과학기술학회마을
19 Cho MZ, Kim AJ. 2007. The manufacturing and physiological evaluation of mulberry fruit tea. Korean J Food & Nutr 20(2):173-178   과학기술학회마을
20 Kim HB, Kim AJ, Yuh CS, Chang SJ. 2003. Sensory characteristics and nutritional analysis of sherbet ice-cream with mulberry fruit. Korean J Seric Sci 45(2):85-89   과학기술학회마을
21 강경수. 1999. 본초학. 오디항. 영림출판사
22 Kim HH, Park GS. 1998. The sensory and texture characteristics of Julpyun and Sulgidduk in according to concentrations of green tea powder. Journal of the East Asian of Dietary Life 8(4):454-461
23 김상순. 1985. 한국 전통 식품의 과학적 고찰. 숙명여대 출판부. 서울. p 331
24 AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Wasington, DC, pp 777-784
25 이효지. 1988. 조선시대 떡류의 분석적 고찰. 한국음식문화연구회논총. 1:45-113
26 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
27 Yu SM, Chang CM. 1996. Development of processed foods using mulberry fruit. Rural Resource Development Institute. Korea
28 Kim MW, Kim AJ. 2007. The quality characteristics of mulberry fruit wine by two different manufacturing methods. Korean J Food & Nutr 20(3):276-281   과학기술학회마을
29 Lee KH, Park JE, Jang MS. 2008. Quality characteristics of Jeolpyun containing Baekbokryung(White poria cocos wolf) powder based on water content. Korean J Food Cookery Sci 24(3):282-293   과학기술학회마을
30 Sim YJ. 1994. The contents of amino acids and amylose of Ssooksulgis and Ssookjulpyuns affected by added mugworts. Korean J Food Nutr 72(2):144-150   과학기술학회마을
31 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
32 Havesteen B. 1983. Flavonoids, a class of natural products ofhigh pharmacological potency. Biochem Pharmacol 32:1141-1145   DOI   PUBMED   ScienceOn
33 Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ. 2003. Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Soc Food Cookery Sci 19(6):777-782   과학기술학회마을
34 윤서석. 1990. 한국음식(역사와 조리). 수학사. 서울. pp 11, 317
35 Han KY, Yoon SJ. 2007. Quality characteristics of leaf Jeolpyun during storage. J. Korean Soc Food Sci Nutr 36(12):1604-1611   과학기술학회마을   DOI   ScienceOn
36 Kim JG. 1995. Nutritional properties of Chol-pyon preparation by adding mugwort and pine leaves. Korean J Soc Food Sci 15(1):50-54
37 Hwang SJ, Kim DH. 2006. Effects of adding bamboo leaves powder on the quality of Jeolpyon. Korean J Food Cookery Sci 22(6):869-874   과학기술학회마을
38 Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of Oddi jelly using mulberry fruit powder. Korean J Food & Nutr 20(1):27-33   과학기술학회마을
39 김우정, 구경형. 2001. 식품관능검사법. 효일출판사. 서울. pp 74-94
40 Kim MH, Park MW, Park YK, Jang MS. 1994. Effect of addition of Surichwi on quality characteristics of Surichwijulpyun. Korean J Soc 10(2):94-98
41 Kim YS, Jeong DY, Shin DH. 2008. Optimum fermentation conditions and fermentation characteristics of mulberry(Morus alba) wine. Korean J Food Sci Tehchnol 40(1):63-69   과학기술학회마을
42 Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. 2001. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. Korean J Seri Sci 43(2):104-108   과학기술학회마을
43 Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch oddi dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21(5):629-636   과학기술학회마을
44 Kim IS, Lee JY, Rhee SJ, Youn KS, Choi SW. 2004. Preparation of minimally processed(Morus spp.) juices. Korean J Food Sci Technol 36(2):321-328   과학기술학회마을