Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Mokdanpi(Paeonia suffruticosa) Addition on the Shelf-Life and the Characteristics of Rice Cake and Noodle

목단피 첨가 떡과 국수의 저장성 및 제품특성

  • 조진실 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2003.02.01
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Abstract

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

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References

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