Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on Quality Characteristics of Bokbunja-Pyun Added with Rubi Fruit Juice

복분자 착즙액을 첨가한 복분자편의 품질 특성에 관한 연구

  • Han Sook-Kyoung (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
  • Yang Hyang-Sook (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
  • Rho Jeong-Ok (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University)
  • 한숙경 (전북대학교 식품영양학과, 인간생활과학연구소) ;
  • 양향숙 (전북대학교 식품영양학과, 인간생활과학연구소) ;
  • 노정옥 (전북대학교 식품영양학과, 인간생활과학연구소)
  • Published : 2006.06.01
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Abstract

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

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