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http://dx.doi.org/10.9724/kfcs.2016.32.5.593

Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process  

Kang, Moon-Kyung (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
Kim, Jin-Sook (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
Kim, Gi-Chang (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
Choi, Song-Yi (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
Kim, Kyung-Mi (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
Publication Information
Korean journal of food and cookery science / v.32, no.5, 2016 , pp. 593-599 More about this Journal
Abstract
Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.
Keywords
Dioscorea batatas; steaming process; pancake;
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Times Cited By KSCI : 11  (Citation Analysis)
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