Browse > Article
http://dx.doi.org/10.7318/KJFC.2011.26.2.184

Quality Characteristics of Gruel with Added Yam  

Kim, Jung-Sun (Department of Food Science and Technology, Yeungnam University)
Kwak, Eun-Jung (Department of Food Science and Technology, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Culture / v.26, no.2, 2011 , pp. 184-189 More about this Journal
Abstract
In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.
Keywords
gruel; yam; quality characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Min ES, Cho JS. 2009. Quality characteristics of gugija?heukimja jook containing different levels of black sesame powder. Korean J. Food Cookery Sci., 25(1):106-118
2 Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean J. Food Cookery Sci., 22(2):173-180
3 Park BH, Cho HS, Jeon ER, Kim SD. 2009a. Quality characteristics of jook prepared with lotus leaf powder. Korean J. Food Cookery Sci., 25(1):55-61
4 Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J. Soc. Food Cookery Sci., 19(6):685-693
5 Park SJ, Seong DH, Park DS, Kim SS, Gou JY, Ahn JH, Yoon WB, Lee HY. 2009b. Chemical compositions of fermented Codonopsis lanceolata. J. Korean Soc. Food Sci. Nutr., 38(3):396-400   DOI
6 Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo NM, Han YS. 2007. The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J. Food Cookery Sci., 23(6):832-838
7 Shin SW, Lee YS, Park JH, Kwon TK, Suh SI. Kwon YK. 2004. Comparison of immunomodualtory effects of waterextracted Ginseng Rradix, Pilose Asia-bell, Astragali Radix, Astractylodes Rhizoma alba and Dioscoreae Rhizoma. Korean J. Oriental Physiology & Pathology, 18(4):1140-1146
8 Xian-Zhang, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J. Food Sci. Technol., 34(2):225-231
9 Yi SY, Kim CS. 2001. Effects of added yam powders on the quality characteristics of yeast leavened pan breads made from imported wheat flour and Korean wheat flour. J. Korean Soc. Food Sci. Nutr., 30(1):56-63
10 Yi SY, Kim CS, Song YS, Park JS. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. Korean J. Soc. Food Sci., 30(1):48-55
11 Jung GT, Ju IO, Choi JS. 2001. Preparation and quality of instant gruel using pumpkin (Cucurbita maxima Duch var. Evis). Korean J. Postharvest Sci. Technol., 8(1):74-78
12 Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J. Food Sci. Technol., 36(3):410-415
13 Kim JS, Sohn JW, Yum CA. 1996. Sensory characteristics of white and black sesame gruels with different mixing ratio and decortication. Korean J. Soc. Food Sci., 12(4):547- 556
14 Kwon CS, Son IS, Shim JH, Kwun IS, Chung KM. 1999. Effects of yam on lowering cholesterol level and its mechanism. Korean J. Nutr., 32(6):637-643
15 Lee BY, Kim HK. 1998. Quality properties of Korean yam by various drying methods. Korean J. Food Sci. Technol., 30(4):877-882
16 Lee GC, Kim SJ, Koh BK. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J. Food Sci. Technol., 35(5):905-913
17 Lee HJ, Park HO, Lee SY. 2005. A study of optimum conditions in preparing gruel with black bean germ sprout source. Korean J. Food & Nutr., 18(4): 287-294
18 Lee JA, Park GS. 2007. Quality characteristics of jelly made with yam powder. Korean J. Food Cookery Sci., 23(6):884-890
19 Lee SH, Jang MS. 1994. Physicochemical properties of jatjook as influenced by various levels of pinenut. J. Korean Soc. Food Sci., 10(2):99-103
20 Lee SB, Ha YD, Kim HI. 1999. Effect of yam on the growth of lactic acid bacteria. J. Korean Soc. Food Sci. Nutr. 28(4):805-809
21 Lee SY, Kim CS, Song YS, Park JH. 2001. Studies on the quality characteristics of sponge cakes with addition of yam powders. J. Korean Soc. Food Sci., 30(1):48-55.
22 김광옥, 김상숙, 성내경, 이영춘. 2000. 관능검사 방법 및 응용. 신광출판사. 서울. pp 10-49
23 김영희, 임정교. 2007. 한국전통식품. 도서출판 효일. 서울. pp 28-68
24 Chen HL, Wang CH, Chang CT, Wang TC. 2003. Effects of Taiwanese yam (Dioscorea japonica Thunb var. pseudojaponica Yamamoto) on upper gut function and lipid metabolism in Balb/c mice. Nutrition, 19(7):646-651   DOI   ScienceOn
25 June JH, Yoon JY, Kim HS. 1998. A study on the development of hodojook. Korean J. Dietary Culture, 13(5):509-518
26 Cho HJ, Ahn CK, Yum CA. 1996. A study on the preference of hobakjook upon material and mixing ratio change. Korean J. Soc. Food Sci., 12(2):146-152
27 Ha YD, Lee SP, Kwak YG. 1998. Removal of heavy metal and ACE inhibition of yam mucilage. J. Korean Soc. Food Sci. Nutr., 27(4):751-755
28 Joo NM, Lee SM, Jung HS, Park SH, Song YH, Shin JH, Jung HA. 2008. Optimization of cookie preparation by addition of yam powder. Korean J. Food Preserv., 15(1):49-57