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Quality Characteristics of Naengmyon Added with Persimmon (Diospyos kaki L. folium) Leaf Powder  

Nam Seng-Goo (Department of Food Engineering, Sangju National University)
Lee Bo-Su (Department of Food Engineering, Sangju National University)
Park Ju-Sek (Department of Food Engineering, Sangju National University)
Lee Won-Young (Department of Food Engineering, Sangju National University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 337-343 More about this Journal
Abstract
This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.
Keywords
persimmon leaf powder; naengmyon; physicochemical;
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