DOI QR코드

DOI QR Code

Quality Properties of Rice Cake Containing Bamboo Sprout Powder

죽순분말을 첨가한 절편(떡)의 특성

  • Received : 2015.03.13
  • Accepted : 2015.08.20
  • Published : 2015.10.30

Abstract

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.

Keywords

Bamboo sprout;rice cake;quality properties;sensory test

References

  1. A.O.A.C. 1990. Official Methods of Analysis. 15th ed. Association Official Analytical Chemists. Washington DC, USA
  2. 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
  3. Choi HC, OH SK. 1996. Diversity and function of pigments in colored rice. Korean J. Crop Sci., 41(1):1-9
  4. Choudhry D, Sahy JK, Sharma GD. 2012. Bamboo Shoots: Microbiology, biochemistry and technology of fermentationa review. Indian J. Tradit. Know., 11(2):242-249
  5. Choudhry D, Sahy JK, Sharma GD. 2010. Biochemistry of bitterness in bamboo shoots. Assam Univ. J. Sci. Technol. 6(2):105-111
  6. 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.
  7. Gancedo M, Luh BS. 1986. HPLC analysis of organic acids and sugars in tomato juice. Korean J. Food Sci., 51(3):571-573
  8. 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
  9. 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
  10. 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 https://doi.org/10.9721/KJFST.2013.45.6.675
  11. 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 https://doi.org/10.5762/KAIS.2012.13.6.2641
  12. 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
  13. KFDA. 2005. Food Code. A separate volume, Munyoung sa, Seoul, Korea, pp 3-29
  14. 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
  15. Lee CH. 1995. Food Industry Quality Control. Yurimmunhwasa, Seoul, Korea
  16. 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 https://doi.org/10.3136/nskkk1962.35.6_405
  17. Park EJ, Jhon DY. 2006. Preparation and characteristics of yogurt prepared with salted bamboo shoots. J. Korean Soc. Food Cult., 21(2):179-186
  18. 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 https://doi.org/10.7318/KJFC/2013.28.5.502
  19. RDA. 2006. Food Composition Table. National Rural Resources Development Institute. Suwon. Korea. 7th ed. p. 150-151
  20. 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 https://doi.org/10.1080/10408398.2010.531488
  21. Waters Associates. 1990. Analysis of amino acid by PICO.TAG System. Young-in scientific Co., Ltd., Seoul, Korea. pp 41-46
  22. 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

Acknowledgement

Supported by : 중소기업청