Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)

천년초 열매 분말을 첨가한 절편의 품질특성

  • Kim, Myung-Hee (Department of Food service & Culinary Management, Kyonggi University) ;
  • Hong, Geum-Ju (Department of Food service & Culinary Management, Kyonggi University)
  • 김명희 (경기대학교 외식조리 관리학과) ;
  • 홍금주 (경기대학교 외식조리 관리학과)
  • Published : 2009.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

Keywords

References

  1. 강인희. 1991. 한국식생활사. 삼영사. 서울. pp 81-82
  2. AOAC. 1990. Offical methods of analysis, 15th., association of official analytical chemists. Washington D.C.
  3. Cho EJ, Kim MJ, Choi WS. 2007. Quality properties of Jeungpyun with added with prickly pear(Cheonnyuncho) power. J East Asian Soc Dietary Life 17(6):903-910
  4. Choi EH, Kim MK. 2003. Effect of different moisture addition and sugar on the quality of Nokcha-julpyun. J Food Culture 18(1):28-36
  5. Choi JW, Lee CK, Moon YI, Park HJ, Han YN. 2002. Biological activities of the extracts from fruit and stem of prickly pear(Opuntia ficus-indica var. saboten) III. Effects on subacute alcoholic hyoerlipidemia in rats. J.Pharmacohn 33(3):238-244
  6. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. J Soc Food Cookery Sci 16(2):160-166
  7. Hwang SJ, Kim DH. 2006. Effects of adding bamboo leaves powder on the quality Jeolpyon. J Food Cookery Sci 22(6):869-874
  8. Hwang YJ, Kim KO. 2004. A Study of Functional Jeolpyon Prepared with Silk Protein. J of Human Ecology 7(1):43-50
  9. Jeon SY, Jeong SH, Kim HJ, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. J Soc Food Cookery Sci 18(5):476-481
  10. Kim KS, Lee SY. 2002. The quality and storage characteristics of Jeung-pyun prepared with opuntia ficus-india var. sabolen power. J Soc Food Cookery Sci 18(2):179-184
  11. Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality characteristics of bread made from domestic korea wheat flour containing cactus Chounnyuncho powder. J Food Cookery Sci 23(4):461-468
  12. Lee HS, Jang MS. 2005. A study on quality characteristics and storage of Julpyun affected by Chungmirae(Smilax china L.) leaf powder. J Food Cookery Sci 21(4):482-489
  13. Lee KS, Kim MG, Lee KY. 2004. Antimicrobial effect of the extracts of cactus chounnyouncho(Opuntia humifusa) against food borne pathogens. J Soc Food Sci Nutr 33(8):1268-1272 https://doi.org/10.3746/jkfn.2004.33.8.1268
  14. Lee YC, Hwan KH, Han DH, Kim SD. 1997. Composition of Opunita ficus-indica. J Food Sci Techonol 29(5):847-853
  15. Paik JK, Kim JM, Kim JG. 2005. Textural and Sensory Properties of Jeolpyon added with Buckwheat. J Food Culture 20(6):715-720
  16. Park EH, Hwang SE, Kahng JH. 1998. Anti-inflammatory activiy of Opuntia ficus-indica. Yakhak Hoeji 42(6):621-626
  17. Park MJ. 2005. Change in physicochemical and storage characteristics of Jeungpyun by addition of pection and alginate powder. J Food Cookery Sci 21(6):782-793
  18. Shin JU, Joo MJ, Lee YC, Moon YI, Kim DH. 2002. Antidiabetic activity opuntia ficus-indica var. sabotan on db/db mice. J Pharmacogn 33(4):332-336
  19. Trachtenberg S, Mayer AM. 1981. Composition and properties of Opuntia ficus-indica mucilage. Phytochemistry 20(12):2665-2668 https://doi.org/10.1016/0031-9422(81)85263-6
  20. Yoon SJ, Jang MS. 2006. Characteristics of quality in Jeolpyun with Different Amount of Ramie. J Food Cookery Sci 23(5):636-641