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Effect of carrot powder for quality improvement of Maejakgwa

매작과의 품질향상을 위한 당근가루 첨가효과 연구

  • Ko, Hyun-Jung (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Wang, Qu (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
  • 고현정 (상명대학교 외식영양학과) ;
  • 왕 거 (상명대학교 외식영양학과) ;
  • 한정아 (상명대학교 외식영양학과)
  • Received : 2017.08.22
  • Accepted : 2017.09.04
  • Published : 2017.12.31

Abstract

The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ${\Delta}E^{\ast}$ as well as $a^{\ast}$ and $b^{\ast}$ values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.

Keywords

maejakgwa;carrot powder;hardness;acid value;peroxide value

Acknowledgement

Supported by : 상명대학교

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