Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Pancake Premix with Dioscorea batatas Powder by Steaming Process

증숙 공정을 이용한 마 분말 첨가 팬케익 프리믹스의 품질특성

  • Kang, Moon-Kyung (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Jin-Sook (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Gi-Chang (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Choi, Song-Yi (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction) ;
  • Kim, Kyung-Mi (Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administraction)
  • 강문경 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김기창 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 최송이 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김경미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2016.10.05
  • Accepted : 2016.10.21
  • Published : 2016.10.31
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Abstract

Purpose: The aim of this study was to investigate the quality characteristics of pancake mix containing Dioscorea batatas powder. In order to optimize the formulation ratio of the pancakes, steaming process was used to develop health-oriented products by adding D. batatas saponin and improved blood circulation. Methods: D. batatas powder was substituted into pancake at 0%, 10%, 20%, 30% and 40% of the total weight of wheat flour. Results: The viscosity of batter tended to increase as the ratio of D. batatas powder increased whereas the measures of spreadability were not significantly changed. In addition, the L-value and b-values decreased gradually while a-value increased. Among the textural characteristics cohesiveness tended to increase in proportion to the amount of D. batatas powder. Conclusion: The results of the sensory evaluation showed that pancake made with 20% D. batatas powder was the most preferable in appearance, flavor, taste, texture, and overall acceptability.

Keywords

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