Korean Journal of Food Preservation (한국식품저장유통학회지)
- Volume 22 Issue 3
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- Pages.322-327
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- 2015
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- 1738-7248(pISSN)
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- 2287-7428(eISSN)
DOI QR Code
Quality properties of Jeonbyeong containing bamboo sprout powder
죽순분말을 첨가한 전병의 품질특성
- Moon, Eun Woo (Department of Food and Nutrition, Hanyang University) ;
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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)
- Received : 2015.03.05
- Accepted : 2015.06.08
- Published : 2015.06.30
Abstract
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.
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Acknowledgement
Supported by : 중소기업청
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