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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.4(Wn.165)
- 발행연도
- 2024.4
- 수록면
- 9 - 19 (11page)
- DOI
- 10.20878/cshr.2024.30.4.002
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이 논문의 연구 히스토리 (2)
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초록· 키워드
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This study explored the development of Jeungpyeon, a traditional Korean rice cake, as a functional food for health-conscious consumers. Lotus seed powder, recognized for its antioxidant properties, was incorporated into Jeungpyeon at various ratios. The objective was to evaluate the impact of lotus seed powder inclusion on the quality and sensory attributes of Jeungpyeon. Additionally, the study aimed to identify the optimal production method and the most favorable lotus seed powder-to-Jeungpyeon mixing ratio. Lotus seed powder showed moisture content of 5.90%, crude protein of 21.46%, crude fat of 2.40%, crude ash of 4.07% and carbohydrates of 66.16% (10.83% dietary fiber). The pH of the dough increased as the addition amount increased, and the fermentation power by dough expansion and volume of Jeungpyeon were measured to be the highest in the 10%. As for the chromaticity, as the addition amount increased, the L value decreased and the a and b values increased. Hardness and chewiness decreased up to the 10%, but then increased again from the 15%. Hardness during storage increased in all samples until the 3rd day, and the 5% and 10% decreased again after the 5th day. The total polyphenol content and DPPH radical scavenging activity increased as the addition amount increased, indicating that they were influenced by the antioxidant activity of the lotus seed powder. As a result of the preference evaluation, the control group showed the highest appearance while flavor, texture, and overall preference were the highest in the 10%, with taste being the highest in the 5%. In conclusion, the addition of lotus seed powder during Jeungpyeon manufacturing appears to have a positive effect on the quality characteristics, and it is considered ideal to add lotus seed powder up to 10%.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (44)
참고문헌 신청
A.O.A.C. (1990). Official methods of analysis (16th ed). Association of Official Analytical Chemists. Washington, D.C., USA.
Byun, B. H., Mun, G. S., Song, Y. S., & Park, E. J. (2005). Chinese functional food. Seoul, Korea: Shinilbooks Publishing.
Cho, J. W., & Kim, M. H. (2024). Quality characteristics of Jeung-pyeon for food upcycling of makgeolli lees. Culinary Science & Hospitality Research, 30(1), 10-17.
Cho, Y. H., Woo, K. J., & Hong, S. Y. (1994). The studies of jeung-pyun preparation (in standardization of preparation). Korean Journal of Food and Cookery Science, 10(4), 322-328.
Choi, G. Y., Kim, M., H., & Han, Y. S. (2021). Antioxidant activities and quality characteristic of jeung-pyun with the addition of loquat leaf powder. Journal of the Korean Society of Food Science and Nutrition, 50(10), 1065-1073.
Byun, B. H., Mun, G. S., Song, Y. S., & Park, E. J. (2005). Chinese functional food. Seoul, Korea: Shinilbooks Publishing.
Cho, J. W., & Kim, M. H. (2024). Quality characteristics of Jeung-pyeon for food upcycling of makgeolli lees. Culinary Science & Hospitality Research, 30(1), 10-17.
Cho, Y. H., Woo, K. J., & Hong, S. Y. (1994). The studies of jeung-pyun preparation (in standardization of preparation). Korean Journal of Food and Cookery Science, 10(4), 322-328.
Choi, G. Y., Kim, M., H., & Han, Y. S. (2021). Antioxidant activities and quality characteristic of jeung-pyun with the addition of loquat leaf powder. Journal of the Korean Society of Food Science and Nutrition, 50(10), 1065-1073.
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