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 Green Laver Powder

파래 분말을 첨가한 죽에 관한 품질 특성

  • Lee, Mi-Kyoung (Department of Culinary & Food Service Management, Sejong University) ;
  • Choi, Sang-Ho (Division of Culinary Art and Nutrition, Honam University) ;
  • Lim, Hong-Sik (Department of Culinary & Food Service Management, Sejong University) ;
  • Ahn, Jong-Sung (Department of Culinary & Food Service Management, Sejong University)
  • 이미경 (세종대학교 조리외식경영학과) ;
  • 최상호 (호남대학교 조리영양학부) ;
  • 임홍식 (세종대학교 조리외식경영학과) ;
  • 안종성 (세종대학교 조리외식경영학과)
  • Received : 2010.07.01
  • Accepted : 2010.09.14
  • Published : 2010.10.31
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Abstract

This study was performed to provide basic data on the use of green laver for jook. To accomplish this, we tested water content, color, brightness, mechanical qualities and sensory qualities in comparison to a control group. Higher concentration of green laver powder decreased water content, lightness, redness, viscosity and pH. Further, higher concentration of green laver resulted in lowered preference regarding appearance. However, better flavor was with the result of a higher amount of green laver. Therefore, green laver seems to have benefits for use in oriental soup. Accordingly, we expect there is potential for use of green laver for jook.

Keywords

References

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