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Quality characteristics of Yakju containing pretreated lotus leaves
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.204-210
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.204
 Title & Authors
Quality characteristics of Yakju containing pretreated lotus leaves
Choi, Jeong-Sil; Yeo, Soo-Hwan; Choi, Han-Seok; Jeong, Seok-Tae;
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 Abstract
This study aimed to find an effective preservation method of lotus leaves for the preparation of lotus-leaf Yakju throughout the year. The characteristics of Yakju containing lotus leaves pretreated by blanching, steaming, roasting, and drying were investigated in this study. The chemical properties of Yakju (pH, amino acidity, alcohol content, and volatile acid content) were significantly different for all treatments, except for the total acid content. The polyphenol content ranging from 315.89 to 462.63 ppm (p<0.05) was significantly different depending on pretreatment method L color value for Yakju was not significantly different all treatments, while a value was significantly different in Yakju containing frozen stored leaves after pretreatment. The b value was lowest for the blanching treatment, and was significantly different for all treatments. Among the organic acids present in Yakju, the oxalic, citric, and malic acid contents were significantly different for all treatments. In sensory evaluation, lotus-leaf Yakjus containing fresh leaves and dried leaves were preferred to the others in color and flavor among Yakjus prepared with lotus leaves before cold storage. However, among the Yakjus prepared with lotus leaves after cold storage, that containing blanched leaves was preferred to the others in terms of flavor, taste, and overall acceptability.
 Keywords
Yakju;lotus leaf;pretreated;quality;
 Language
Korean
 Cited by
1.
Characteristics of Gaeryangmerou Wine deacidified by Calcium Carbonate, Journal of the East Asian Society of Dietary Life, 2016, 26, 6, 559  crossref(new windwow)
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