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http://dx.doi.org/10.7318/KJFC/2015.30.5.644

Properties of jeonbyeong prepared with Artemisia annua L. powder  

Moon, Eun Woo (Department of Food and Nutrition, Hanyang University)
Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation)
Park, Jung Suk (Department of Complementary & Alternative Medicine, Kwang-ju Womens University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.5, 2015 , pp. 644-649 More about this Journal
Abstract
This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter's L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.
Keywords
Artemisia annua L. powder; jeonbyeong; dough; properties; sensory characteristics;
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Times Cited By KSCI : 3  (Citation Analysis)
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