• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.644-649
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• 2015

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.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.279-290
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has special taste, aroma and red leaves. Only Korean and Chinese have been eating blanched Cedrela sinensis leaves. In this study, quality characteristics and antioxidant activity of Cedrela sinensis Jeonbyeong were compared and analyzed by pulverizing Cedrela sinensis leaves and subsequently adding by adjusting the amount of Cedrela sinensis powder. For analyzing the quality characteristics, the moisture content and pH of Jeonbyeong batter, specific volume, moisture content, color, texture profile analysis and sensory evaluations are measured. Total phenolic content showed $16.11{\pm}0.09$ mg GAE/100 g in the 12% Cedrela sinensis powder added group, which was the highest. DPPH free radical scavenging activity of Jeonbyeong indicated the highest score in the 12% Cedrela sinensis powder added group(p<0.001). While the pH(p<0.01) and moisture content(p<0.001) of batter and moisture content(p<0.01) of Jeonbyeong significantly decreased with increasing Cedrela sinensis powder content. Chromaticity measurement results of Jeonbyeong showed significantly decreased L value and b value chromaticity (p<0.001) and increased a value. Hardness significantly increased with increasing Cedrela sinensis powder content. In the sensory evaluations, 9% Cedrela sinensis powder added group ranked significantly higher than any other group in every section. From these results, we suggest that Cedrela sinensis leaves show remarkable antioxidant activity as a good ingredient for functional processed food.

• Food Science and Preservation
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• v.14 no.4
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• pp.337-344
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• 2007

Lentinus edodes (Shiitake mushroom) powder was added to Jeonbyeong dough in an effort to improve the quality and functional properties of the dough. The water absorption increased as the amount of L. edodes powder increased, while the time taken for gelatinization, and the valorimeter value of the final dough, both decreased. The temperature at gelatinization and the highest temperature attained during dough preparation were both similar to control values. The extensogram showed that the resistance of the dough to extension, and the maximum extensibility, both decreased with addition of L. edodes powder. The total contents of crude protein and ash increased with increasing amounts of L. edodes powder, while the dough carbohydrate levels decreased. Addition of the mushroom powder to Jeonbyeong (a kind of Korean traditional snack) decreased dough lightness, and decreased yellowness, as measured on Hunter's color scale. The hardness of Jeonbyeong was increased by adding 15% (w/v) L. edodes powder, but was decreased when 20% (w/v) L. edodes powder was used. The sensory score of Jeonbyeong containing 10% (w/v) L. edodes powder was the highest of all shack tested, in both overall quality characteristics and sensory evaluation.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.503-516
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• 2016

Purpose: The purpose of this study was to examine the current state of usage and education participation intention for Yaksun food according to demographic characteristics. Methods: The questionnaire for the survey was distributed to 300 students, who were enrolled in culinary education program at Seoul Institute of Technology and Education from September 5, 2014 to September 20, 2014, and 264 responses were used for analysis. Results: Awareness regarding Yaksun food was low, but the intention to participate in the Yaksun food class was high. The information searching route for Yaksun food was mainly television, radio or internet. Memil-jeonbyeong ssam was the most eaten menu item and Nokdu-Samgye tang was the most popular menu item. Among the different types of Yaksun food, vegetable dishes, steamed dishes, rice dishes and roasted dishes were preferred in this order. The most preferred educational institution for Yaksun food was the cultural center, and the most preferred educational period for Yaksun food was less than three months. The most important point in the Yaksun food class was practical application in real life. Also, the current state of usage for Yaksun food and the intent to participate in an education program for Yaksun food was statistically different according to demographic characteristics. With respect to the current state of usage for Yaksun food, the information searching route for Yaksun food was statistically different according to occupation, cooking career and lives and Yaksun cuisine type preference according to gender, occupation, income and households. Also, with respect to education program participation intention for Yaksun food, educational institution preference for Yaksun food was statistically different according to gender, age, occupation, cooking career, income and lives. Conclusion: Based on these results, this research concludes that for developing an educational program for Yaksun food, it is important to analyze the target customers' demographic characteristics and their needs. Furthermore, it shows that there is a need to develop various educational programs and menus for Yaksun food.