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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of the Water Extract of Beef Shank Bones on the Physical and Sensory Characteristics of Cooked Rice for JeonJu Bibimbap

사골 추출물이 전주비빔밥용 밥의 물리적 및 관능적 특성에 미치는 영향

  • Yoon, Gye-Soon (Dept. of Food and Nutrition, Woosuk University) ;
  • Lee, Bo-Soon (Dept. of Food Science and Culinary Arts, Woosuk University) ;
  • Park, Ki-Hong (Dept. of Food Science and Culinary Arts, Woosuk University)
  • 윤계순 (우석대학교 식품과학대학 식품영양학과) ;
  • 이보순 (우석대학교 식품과학대학 외식산업조리학과) ;
  • 박기홍 (우석대학교 식품과학대학 외식산업조리학과)
  • Published : 2009.12.31
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Abstract

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at $60^{\circ}C$. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

Keywords

References

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