Advanced SearchSearch Tips
Quality Properties of Rice Cake Containing Bamboo Sprout Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Properties of Rice Cake Containing Bamboo Sprout Powder
Moon, Eun Woo; Park, Hun Jo; Na, Hwan Sik; Park, Jung Suk;
  PDF(new window)
Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter`s L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.
Bamboo sprout;rice cake;quality properties;sensory test;
 Cited by
A.O.A.C. 1990. Official Methods of Analysis. 15th ed. Association Official Analytical Chemists. Washington DC, USA

Chae KY, Hong JS. 2007. The quality characteristics of Jeolpyon with different amount of job's tears flour. Korean J. Food Cook. Sci., 23(5):770-776

Choi HC, OH SK. 1996. Diversity and function of pigments in colored rice. Korean J. Crop Sci., 41(1):1-9

Choudhry D, Sahy JK, Sharma GD. 2012. Bamboo Shoots: Microbiology, biochemistry and technology of fermentationa review. Indian J. Tradit. Know., 11(2):242-249

Choudhry D, Sahy JK, Sharma GD. 2010. Biochemistry of bitterness in bamboo shoots. Assam Univ. J. Sci. Technol. 6(2):105-111

Kozukae K, Kozukue N, Kurosaki T. 1983. Organic acid, sugar and amino acid composition of bamboo shoots. Korean J. Food Sci., 48(3):935-939.

Gancedo M, Luh BS. 1986. HPLC analysis of organic acids and sugars in tomato juice. Korean J. Food Sci., 51(3):571-573

Gwag JS, Yang M, Park IS. 2014. The Effect of Added Dandelion on Antioxidative Activity and Quality Characteristics of Jeolpyon. Korean J. Food & Nutr., 27(5)796-804

Han SJ, Koo SJ. 1993. Study on the chemical composition in bamboo shoot, lotus root, and burdock. Korean J. Soc. Food Sci., 9(2):82-87

Jang HJ, Lee ES, Shim YS, Seo DW, Hwang JB, Lee SJ, Ha JH. 2013. Chemical Characteristics and Flavors of Bambooshoot Vinegar. Korean J. Food Sci. Technol. 45(6):675-681 crossref(new window)

Kim DC, Cho EC, In MJ, OH CH, Hong KW, Kwon SC, Chea HJ. 2012. The Prediction of Shelf-Life of Pickle Processed from Maengjong bamboo. J. Korea Acad. Industr. Coop. Soc., 13(6):2641-2647 crossref(new window)

Kim SM, Jeon JS, Kang SW, Kim WR, Lee KD, UM BH. 2011. Composition Analysis and Antioxidant Activity of Ojuk (Phyllostachys nigra Munro) Leaf Tea and Shoot Tea. J. Appl. Biol., 55(2):95-101

KFDA. 2005. Food Code. A separate volume, Munyoung sa, Seoul, Korea, pp 3-29

Lee BY, Jeon MJ, Hwang JB, Kim HK. 1995. Components analysis of white crystals in canned bamboo shoots. Korean J. Food Sci. Technol., 27(3):286-289

Lee CH. 1995. Food Industry Quality Control. Yurimmunhwasa, Seoul, Korea

Miguchi S, Araki H, Yamamoto N. 1988. Fractionation of dietary fiber constituents in vegetables by sequential extraction procedure. J. Jpn Soc. Food Sci. Technol., 35(6): 405-409 crossref(new window)

Park EJ, Jhon DY. 2006. Preparation and characteristics of yogurt prepared with salted bamboo shoots. J. Korean Soc. Food Cult., 21(2):179-186

Park EJ, Jhon DY. 2013. The Nutritional Composition of Bamboo Shoots and the Effects of its Fiber on Intestinal Microorganism. J. Korean Soc. Food Cult., 28(5):502-511 crossref(new window)

RDA. 2006. Food Composition Table. National Rural Resources Development Institute. Suwon. Korea. 7th ed. p. 150-151

Singhal P, Bal LM, Satya S, Sudhakar P, Naik SN. 2013. Bamboo shoots: A novel source of nutrition and medicine. Crit. Rev. Food Sci., 53(5):517-534 crossref(new window)

Waters Associates. 1990. Analysis of amino acid by PICO.TAG System. Young-in scientific Co., Ltd., Seoul, Korea. pp 41-46

Yoo MJ, Chung HJ. 1999. Chemical properties of bamboo shoots and their changes of chemical components during the manufacture of pickles. Korean J. Food Nutr., 12(6): 575-581