• 동아시아식생활학회지
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• 제8권3호
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• pp.297-308
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• 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.

• 한국식품조리과학회지
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• 제16권4호
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• pp.311-315
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• 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.