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Study on quality characteristics of Mandupi added with Ligularia fischeri powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.475-481
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.475
 Title & Authors
Study on quality characteristics of Mandupi added with Ligularia fischeri powder
Park, Bock-Hee; Kim, Se-Jin; Cho, Hee-Sook;
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 Abstract
The purpose of this study was to investigate the effect of Ligularia fischeri powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour by addition of different amounts of Ligularia fischeri powder, and instrumental characteristics and sensory evaluations were then investigated. Based on amylograph data, the composite of Ligularia fischeri powder and wheat flour samples increased its gelatinization temperatures depending on increasing of Ligularia fischeri powder content. However, viscosities at and after 15 min, and maximum viscosity were reduced. In terms of Hunter's color values, L and a values decreased, while b value increased with the increase of Ligularia fischeri powder content. In addition, weight, volume and turbidity of Mandupis prepared with Ligularia fischeri powder were significantly greater than those of control. In terms of textural characteristics, springiness, chewiness and brittleness increased whereas adhesiveness decreased with the addition of Ligularia fischeri powder. Sensory evaluations showed that the overall preference of Mandupi with the addition of 3% Ligularia fischeri powder was greater than that of wheat flour only.
 Keywords
Ligularia fischeri powder;Mandupi;quality characteristics;color values;sensory evaluations;
 Language
Korean
 Cited by
1.
곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성,손을평;정이지;한영실;

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Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder, Korean Journal of Food & Cookery Science, 2016, 32, 2, 147  crossref(new windwow)
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