Quality properties of Jeonbyeong containing bamboo sprout powder

죽순분말을 첨가한 전병의 품질특성

  • Moon, Eun Woo (Department of Food and Nutrition, Hanyang University) ;
  • Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation) ;
  • Park, Jung Suk (Department of Complementary and Alternative Medicine, Kwang-ju Womens University) ;
  • Na, Hwan Sik (Pharmaceutical Chemistry Division, Jeollanamdo Institute of Health and Environment)
  • 문은우 (한양대학교 식품영양학과) ;
  • 박헌조 (대숲맑은영농조합법인) ;
  • 박정숙 (광주여자대학교 대체의학과) ;
  • 나환식 (전라남도보건환경연구원 약품화학과)
  • Received : 2015.03.05
  • Accepted : 2015.06.08
  • Published : 2015.06.30


Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.


Supported by : 중소기업청


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