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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Maejakgwa Containing Various Levels of Eriobotrya japonica Leaf Powder

비파 분말을 첨가한 매작과의 품질 특성

  • 조희숙 (초당대학교 조리과학부) ;
  • 김경희 (목포대학교 식품영양학과)
  • Received : 2012.07.30
  • Accepted : 2012.08.22
  • Published : 2012.08.31
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Abstract

The purpose of this study was to investigate the quality characteristics of Maejakgwa prepared with Eriobotrya japonica leaf powder (0, 1, 3, 5, 7%) substituted for flour. The pH and density of Maejakgwa dough significantly decreased in response to addition of all levels of E. japonica leaf powder. Furthermore, when spread factor values were compared among the groups, they were found to be inversely proportional to the E. japonica leaf powder concentration. With increasing amounts of E. japonica leaf powder, L and a values decreased, whereas b value increased. In terms of textural characteristics, addition of E. japonica leaf powder increased hardness, cohesiveness, springiness, chewiness, and brittleness compared to control. Finally, the results of an acceptance test showed that Maejakgwa containing 5% E. japonica leaf powder had the highest scores.

Keywords

References

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