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http://dx.doi.org/10.7318/KJFC/2012.27.4.374

Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder  

Park, Bock-Hee (Department of Food & Nutrition, Mokpo National University)
Kim, Sung-Doo (Da-yeon Co., Ltd.)
Jeon, Eun-Raye (School of Human Performance and Recreation, The University of Southern Mississippi)
Cho, Hee-Sook (Department of Culinary Art, Chodang University)
Publication Information
Journal of the Korean Society of Food Culture / v.27, no.4, 2012 , pp. 374-382 More about this Journal
Abstract
We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.
Keywords
Yenipsambab; lotus leaf powder; volatile flavor components; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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