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http://dx.doi.org/10.7318/KJFC.2007.22.2.274

A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.2, 2007 , pp. 274-282 More about this Journal
Abstract
This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.
Keywords
Pimpinella brachycarpa N.; chamnamul; spice; soup; tea; mook; functional food; texture analyzer;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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