DOI QR코드

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) ;
  • 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

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.

Acknowledgement

Supported by : 중소기업청

References

  1. 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, 575-581
  2. Park EJ, Jeon DY (2006) Preparation and characteristics of yogurt prepared with salted bamboo shoots. Korean J Food Culture, 21, 179-186
  3. Han SJ, Koo SJ (1993) Study on the chemical composition in bamboo shoot, lotus root, and burdock. Korean J Soc Food Sci, 9, 82-87
  4. Park JS, Na HS (2007) Properties of jeonbyeong containing Lentinus edodes powder. Korean J Food Preserv, 14, 337-344
  5. Lanza E, Butrum RR (1986) A critical review of food fiber analysis data. J Am Diet Assoc, 86, 732-736
  6. Heller SN (1978) Changes in the crude fiber content of American diet. Am J Clin Nutr, 31, 1510-1515
  7. AOAC (1990) Official Methods of Analysis. 15th ed, Association Official Analytical Chemists, Washington DC, USA
  8. KFDA (2005) Food Code. A separate volume, Munyoungsa. Seoul, Korea, p 3-29
  9. Waters Associates (1990) Analysis of amino acid by PICO.TAG system. Young-in scientific Co., Ltd., Seoul, Korea, p 41-46
  10. Choi HC, Oh SK (1996) Diversity and function of pigments in colored rice. Korean J Crop Sci, 41, 1-9
  11. Gancedo M, Luh BS (1986) HPLC analysis of organic acids and sugars in tomato juice. J Food Sci, 51, 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  12. Wang H, Cao G, Prior RL (1997) Oxygen radical absorbing capacity of anthocyanins. J Agric Food Chem, 45, 304-309 https://doi.org/10.1021/jf960421t
  13. RDA (2006) Food composition table. National Rural Resources Development Institute, 7th ed., Suwon, Korea, p 150-151
  14. Miguchi S, Araki H, Yamamoto N (1988) Fractionation of dietary fiber constituents in vegetables by sequential extraction procedure. J Japan Soc Food Sci Technol, 35, 405-409 https://doi.org/10.3136/nskkk1962.35.6_405
  15. Kozukae E, Kozukue N, Kurosaki T (1983) Organic acid, sugar and amino acid composition of bamboo shoots. J Food Sci, 48, 935-939 https://doi.org/10.1111/j.1365-2621.1983.tb14934.x
  16. Lee CH (1995) Food Industry Quality Control. Yurimmunhwasa, Seoul, Korea
  17. Judd DG, Wyszecki G (1964) Applied colorific science for industry and business. Diamond Publishing Co., Tokyo, Japan, p 333-334