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Quality Characteristics of Instant Nuroong-gi to which Dioscorea japonica powder was added  

Lee, Hyun-Seok (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Kim, Jong-Hoon (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.5, 2009 , pp. 680-685 More about this Journal
Abstract
We assessed the quality characteristics of instant Nuroong-gi prepared with 0%, 2%, 4%, 6%, or 8% (all w/w) yam powder. We measured color, water binding capacity, viscosity, the sedimented volume of insoluble solids, turbidity, total sugar, and reducing sugar and conducted sensory evaluation. Lightness decreased with a rise in the proportion of yam powder. However, both redness and yellowness rose with an increasing proportion of powder. The water binding capacities of Nuroong-gi prepared with yam powder were higher than that of rice powder. The viscosity increased with increasing levels of powder. The level of insoluble solids, the turbidity, and the concentrations of total sugar and reducing sugar all rose with increasing cooking temperature. Sensory evaluation showed that Nuroong-gi with yam powder at 2% (w/w) was optimally acceptable.
Keywords
Dioscorea japonica powder; Nuroong-gi; quality characteristics;
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