• Title/Summary/Keyword: pongihp flour

Search Result 2, Processing Time 0.014 seconds

Study on the Physical Characteristics and Taste of Pongihpsolgi as Affected by Ingredients (뽕잎 설기의 뽕잎가루 배합비에 따른 Texture 특성과 기호도 조사)

  • 김애정;김미원;임영희
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.8 no.3
    • /
    • pp.297-308
    • /
    • 1998

  • The objective of this study was to evaluate the effect the pongihpsolgi, when ingredients were changed in a variety of aspects. The evaluation of these results were as follows ; 1.According to sensory evaluation the color, flavor, grain, chewiness, moistness, and overall quality of Pongihpsolgi were the excellent ratio of Pongihp flour 3%, 6%. 2. The evaluation of colors which were shown that as more Pongihp flour was added, lightness was diminished, and total difference in colors was rare. 3. According to rheometer evaluation, Pongihpsolgi added Pongihp flour was better than not added.

  • PDF

Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder (뽕잎가루 배합비에 따른 뽕잎절편의 무기질 함량 및 품질 특성)

  • 김애정;임영희;김미원;김명희;우경자
    • Korean journal of food and cookery science
    • /
    • v.16 no.4
    • /
    • pp.311-315
    • /
    • 2000

  • Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

  • PDF