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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder

연잎가루 첨가량에 따른 증편의 이화학적, 관능적 특성

  • Kim, Sung-Hyang (Dept. of Food Service and Technology, Catholic University of Daegu) ;
  • Park, Geum-Soon (Dept. of Food Service and Technology, Catholic University of Daegu)
  • 김성향 (대구가톨릭대학교 외식산업학과) ;
  • 박금순 (대구가톨릭대학교 외식산업학과)
  • Received : 2009.11.18
  • Accepted : 2009.12.31
  • Published : 2010.02.28
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Abstract

This study was conducted to evaluate the effects of lotus leaf powder on the qualitative characteristics of Jeung-Pyun (traditional Korean fermented rice cake). To achieve the highest volume and specific volume, 4% lotus leaf powder was required. However the moisture content dropped as the lotus leaf powder was added to the mixture. In addition, pH of Jeung-Pyun decreased the longer it was allowed to ferment, but the pH increased after steaming. We also evalusted the transparency of Jeung-Pyun as lotus leaf powder was added. As the lotus leaf powder was added, the L-value decreased and the a-value and b-value increased. Additionally, the hardness, chewiness and brittleness of Jeung-Pyun increased as more lotus leaf powder was added (p<0.05), but the springiness and cohesiveness did not change. The Jeung-Pyun also became darker and the cells became less uniform as the level of lotus powder increased. A control group of Jeung-Pyun without lotus leaf powder produced the strongest takju flavor, while the sourness decreased as more lotus leaf powder was added. The addition of 2% and 4% lotus leaf powder resulted in the chewiest and most flexible Jeung-Pyun. The results of this evaluation showed that Jeung-Pyun with 4% lotus leaf powder had the best appearance, flavor, texture, and taste, and was generally the most preferred Jeung-Pyun. Finally, SEM evaluation of the Jeung-Pyun, revealed that, higher levels of lotus leaf powder resulted in larger and less consistent pores and bubbles.

Keywords

References

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