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Effects of the Extract of Bamboo (Sasa borealis) Leaves on the Physical and Sensory Characteristics of Cooked Rice

조릿대잎 추출물이 흰밥의 물리적 및 관능적 특성에 미치는 영향

  • Park, Yeon-Ok (Dept. of Food and Nutrition, Chonnam National University) ;
  • Lim, Hyeon-Sook (Dept. of Food and Nutrition, Chonnam National University)
  • 박연옥 (전남대학교 식품영양학과) ;
  • 임현숙 (전남대학교 식품영양학과)
  • Published : 2007.07.30

Abstract

Sasa borealis (bamboo) is a perennial medicinal plant and its leaves are utilized widely in Korea. In this study, effects of bamboo leaves (Sasa borealis) extract on the physical, textural, and sensory characteristics of cooked rice were examined. Four kinds of cooked rice were prepared with 0.0% (control), 0.2%, 0.3% or 0.4% of the extract (w/w). Moisture content of the cooked rice decreased with increasing amounts of extract. Color of the cooked rice was darkened gradually with increasing amounts of extract and appeared yellowish-brown. Among the four textural properties, only hardness increased significantly by the addition of the extract. Sensory evaluation was significantly different in terms of unique rice flavor, bamboo flavor, color, unique rice taste, bamboo taste, viscosity, hardness, adhesiveness, and coarseness among the control group and the group with 0.2%, 0.3%, and 0.4% of the extract; however, overall acceptancy was not significantly different among the four groups. In conclusion, concerning overall sensory evaluation, cooked rice with 0.2% bamboo leaves (Sasa borealis) extract showed the best result.

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