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http://dx.doi.org/10.7318/KJFC/2017.32.4.323

Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato  

Choi, Eunsil (College of Hotel & Tourism Management, Kyung Hee University)
Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.4, 2017 , pp. 323-331 More about this Journal
Abstract
This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.
Keywords
Purple Sweet Potato; Jeung-pyun; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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