Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate

대추농축액을 첨가한 절편의 품질특성

  • Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan University) ;
  • Choi, Eun-Jeong (Department of Culinary & Foodservice Management, Sejong University)
  • 채경연 (오산대학 관광외식사업과) ;
  • 최은정 (세종대학교 조리외식경영학과)
  • Received : 2009.12.13
  • Accepted : 2010.01.27
  • Published : 2010.02.28
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Abstract

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

Keywords

References

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