Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jeolpyon containing Astragalus membranaceus extract

황기 농축액을 첨가한 절편의 품질특성

  • Hwang, Su-Jung (Division of Foodservice Industry, Baekseok College of Cultural studies) ;
  • Ahn, Jong-Chul (Division of Foodservice Industry, Baekseok College of Cultural studies)
  • 황수정 (백석문화대학 외식산업학부) ;
  • 안종철 (백석문화대학 외식산업학부)
  • Published : 2008.04.30
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Abstract

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.

Keywords

References

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