Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Quality Characteristics and Storage of Julpyun Affected by Chungmirae(Smilax china L.) leaf powder

청미래덩굴잎분말을 이용한 절편의 특성 및 저장성에 관한 연구

  • Lee Hyo-Soon (Department of Food Science and Nutrition, Dankook University) ;
  • Jang Myung-Sook (Department of Food Science and Nutrition, Dankook University)
  • 이효순 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2005.08.01
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Abstract

Chungmiraejulpyuns made with various levels of Chungmirae leaf powder$(0-7\%)$ was studied to investigate the sensory and mechanical characteristics. Chungmirae juipyun was prepared with 3% Chungmirae leaf powder showed the most favorable tendencies in color, flavor and overall-acceptability. However, Chungmiraejulpyun prepared with $1\%$ Chungmirae leaf powder showed the most excellent tendency in taste, moistness and after-swallowing. In the texture meter measurement for Chungmiraejulpyun, hardness and springiness tended to increase with increasing Chungmirae leaf powder. Adhesiveness and cohesiveness showed significant differences. Texture characteristics of Chungmiraejulpyuns was prepared with $5\%\;and\;7\%$ Chungmirae leaf powder and stored at $20^{\circ}C$ for 60 days showed less change than those of the $0\%$ and $1\%$ groups. Gumminess and chewiness showed a similar tendency as hardness and there were significant differences due to changes in the additional rate of Chungmirae and storage time.

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References

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