A Study on the Quality Characteristics of Jeolpyun with Bamboo Leaf Powder

절편제조 시 첨가한 대잎 분말이 절편의 품질특성에 미치는 영향 연구

  • Lee, Gyu-Hee (Department of Food and Nutrition, Woo-Song University) ;
  • Kim, Mi-Kyung (Department of Food and Nutrition, Woo-Song University)
  • 이규희 (우송대학교 식품영양식품과학부) ;
  • 김미경 (우송대학교 식품영양식품과학부)
  • Received : 2010.08.23
  • Accepted : 2010.11.01
  • Published : 2010.12.31

Abstract

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.

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