• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.144-152
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• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.