Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Injeulmi Made with Different Ratios of Mulberry Leaf Powder

뽕잎분말 첨가 비율에 따른 인절미의 품질특성

  • Kang, Yang-Sun (Department of Culinary & Food Service Management, Sejong University) ;
  • Hong, Jin-Sook (Department of Culinary & Food Service Management, Sejong University)
  • 강양선 (세종대학교 일반대학원 조리외식경영학과) ;
  • 홍진숙 (세종대학교 일반대학원 조리외식경영학과)
  • Published : 2009.06.30
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Abstract

This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82${\sim}$5.01%, 0.05${\sim}$0.2%, and 0.65${\sim}$1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4$^{\circ}$C, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.

Keywords

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