백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder
- Authors
- 김기숙; 이소영
- Issue Date
- 2002
- Publisher
- 한국식품조리과학회
- Keywords
- Jeung-Pyun; Opuntia ficus-india var. Sabolen powder; prickly pear; gelatinization; fermentation; sensory evaluation; Jeung-Pyun; Opuntia ficus-india var. Sabolen powder; prickly pear; gelatinization; fermentation; sensory evaluation
- Citation
- 한국식품조리과학회지, v.18, no.2, pp 179 - 184
- Pages
- 6
- Journal Title
- 한국식품조리과학회지
- Volume
- 18
- Number
- 2
- Start Page
- 179
- End Page
- 184
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/66156
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20℃). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun.
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Collections - Graduate School > Department of Food Science and Technology > 1. Journal Articles
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