Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jook Prepared with Lotus Leaf Powder

연잎 분말을 첨가한 죽의 품질 특성

  • Park, Bock-Hee (Majors in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Majors in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Jeon, Eun-Raye (Department of Food Technology, Sunghwa College) ;
  • Kim, Sung-Doo (Da-yeon Co., Ltd)
  • Published : 2009.02.28
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Abstract

This study examined the effects of added amounts of lotus leaf powder on the physical and sensory properties of Jook. As the level of lotus leaf powder in samples increased, L-values and a-values decreased and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of lotus leaf powder increased. Sensory characteristics such as color intensity, viscosity, astringency, and nutty taste increased significantly with the addition of lotus leaf powder. And the results of the consumer acceptability test showed that the Jook containing $2%{\sim}3%$ lotus leaf powder had the highest score. In conclusion, to enhance the quality of Jook, a 2% addition of lotus leaf powder would be the most beneficial.

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References

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