한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제32권4호
  • /
  • Pages.323-331
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  • 2017
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  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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자색고구마를 첨가한 증편의 품질특성 및 기호도 분석

Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

  • 최은실 (경희대학교 호텔관광대학) ;
  • 정라나 (경희대학교 호텔관광대학)
  • Choi, Eunsil (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
  • 투고 : 2016.09.30
  • 심사 : 2017.08.22
  • 발행 : 2017.08.30
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초록

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

키워드

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