Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Sensory Characteristics of Soybean Jeolpyon by Different Cooking Method

콩절편의 조리 방법에 따른 관능적 특성

  • Jung, Hae-Ok (Dept. Home Economics, Dongju Women's Junior College) ;
  • Han, Young-Sil (Dept. of Food and Nutrition, Pusan Fisheries University) ;
  • Rhee, Chong-Ouk (Dept. of Food Science and Technology, Chonnam Nat'l University)
  • 정해옥 (동주여자전문대학 과정과) ;
  • 한영실 (부산수산대학교 식품영영학과) ;
  • 이종욱 (전남대학교 식품공학과)
  • Published : 1992.08.01
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Abstract

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

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