연자육 분말 첨가 증편의 품질 특성 (Quality Characteristics of Jeungpyeon Added with Lotus (Nelumbo nucifera) Seed Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 30권 / 4호 / 9 ~ 19페이지
· 저자명 : 조명아, 정장호

초록

This study explored the development of Jeungpyeon, a traditional Korean rice cake, as a functional food for health-conscious consumers. Lotus seed powder, recognized for its antioxidant properties, was incorporated into Jeungpyeon at various ratios. The objective was to evaluate the impact of lotus seed powder inclusion on the quality and sensory attributes of Jeungpyeon. Additionally, the study aimed to identify the optimal production method and the most favorable lotus seed powder-to-Jeungpyeon mixing ratio. Lotus seed powder showed moisture content of 5.90%, crude protein of 21.46%, crude fat of 2.40%, crude ash of 4.07% and carbohydrates of 66.16% (10.83% dietary fiber). The pH of the dough increased as the addition amount increased, and the fermentation power by dough expansion and volume of Jeungpyeon were measured to be the highest in the 10%. As for the chromaticity, as the addition amount increased, the L value decreased and the a and b values increased. Hardness and chewiness decreased up to the 10%, but then increased again from the 15%. Hardness during storage increased in all samples until the 3rd day, and the 5% and 10% decreased again after the 5th day. The total polyphenol content and DPPH radical scavenging activity increased as the addition amount increased, indicating that they were influenced by the antioxidant activity of the lotus seed powder. As a result of the preference evaluation, the control group showed the highest appearance while flavor, texture, and overall preference were the highest in the 10%, with taste being the highest in the 5%. In conclusion, the addition of lotus seed powder during Jeungpyeon manufacturing appears to have a positive effect on the quality characteristics, and it is considered ideal to add lotus seed powder up to 10%.

영어초록

This study explored the development of Jeungpyeon, a traditional Korean rice cake, as a functional food for health-conscious consumers. Lotus seed powder, recognized for its antioxidant properties, was incorporated into Jeungpyeon at various ratios. The objective was to evaluate the impact of lotus seed powder inclusion on the quality and sensory attributes of Jeungpyeon. Additionally, the study aimed to identify the optimal production method and the most favorable lotus seed powder-to-Jeungpyeon mixing ratio. Lotus seed powder showed moisture content of 5.90%, crude protein of 21.46%, crude fat of 2.40%, crude ash of 4.07% and carbohydrates of 66.16% (10.83% dietary fiber). The pH of the dough increased as the addition amount increased, and the fermentation power by dough expansion and volume of Jeungpyeon were measured to be the highest in the 10%. As for the chromaticity, as the addition amount increased, the L value decreased and the a and b values increased. Hardness and chewiness decreased up to the 10%, but then increased again from the 15%. Hardness during storage increased in all samples until the 3rd day, and the 5% and 10% decreased again after the 5th day. The total polyphenol content and DPPH radical scavenging activity increased as the addition amount increased, indicating that they were influenced by the antioxidant activity of the lotus seed powder. As a result of the preference evaluation, the control group showed the highest appearance while flavor, texture, and overall preference were the highest in the 10%, with taste being the highest in the 5%. In conclusion, the addition of lotus seed powder during Jeungpyeon manufacturing appears to have a positive effect on the quality characteristics, and it is considered ideal to add lotus seed powder up to 10%.

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