Quality Characteristics of Morning Rolls Added with Makgeolli Lees Extract Powder

막걸리박 열수추출물 분말을 첨가한 모닝롤의 품질 특성

  • Lee, Hyun-Sook (Department of Foods & Nutrition, Kookmin University) ;
  • Kim, Soon-Mi (Department of Food & Nutrition, Gachon University of Medicine and Science)
  • 이현숙 (국민대학교 식품영양학과) ;
  • 김순미 (가천의과학대학교 식품영양학과)
  • Received : 2010.11.01
  • Accepted : 2010.11.11
  • Published : 2010.12.31

Abstract

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

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