죽엽 분말을 첨가한 청포묵의 품질 특성 (Quality Characteristics of Cheongpomuk added Bamboo Leaf Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 29권 / 11호 / 9 ~ 16페이지
· 저자명 : 강혜미, 유수인, 백진경

초록

This study, bamboo leaf powder was added to prepare cheongpomuk for the development of food for the elderly. The powder was prepared by setting the ratio to 0%, 2%, 4%, 6%, 8%. Bamboo leaf cheongpomuk’s moisture content, syneresis, pH, color value, texture, antioxidant ability were measured, and characteristic intensity was evaluated by 20s. The moisture content of bamboo leaf cheongpomuk was not affected by the addition ratio of bamboo leaf powder and showed high moisture content in all samples. The syneresis was the highest in the 2% addition group, but the syneresis tended to decrease as the ratio of bamboo leaf powder increased (p<0.001). The pH significantly decreased as the powder ratio increased (p<0.001). As the ratio of bamboo leaf powder increased, the intensity of green and yellow increased significantly (p<0.001). As the ratio of bamboo leaf powder increased, the hardness (p=0.001), springness, gumminess, and chewiness (p<0.001) of bamboo leaf cheongpomuk were significantly reduced. Total polyphenols, flavonoids, DPPH, and ABTS were measured to check the antioxidant ability of bamboo leaf cheongpomuk, and all increased significantly as the powder ratio increased (p<0.001). As a result of evaluating the characteristic intensity, the intensity of color, flavor, and bitterness significantly increased as the proportion of bamboo leaf powder increased (p<0.001). Through these results, bamboo leaf cheongpomuk is expected to be competitive in terms of antioxidant ability and texture.

영어초록

This study, bamboo leaf powder was added to prepare cheongpomuk for the development of food for the elderly. The powder was prepared by setting the ratio to 0%, 2%, 4%, 6%, 8%. Bamboo leaf cheongpomuk’s moisture content, syneresis, pH, color value, texture, antioxidant ability were measured, and characteristic intensity was evaluated by 20s. The moisture content of bamboo leaf cheongpomuk was not affected by the addition ratio of bamboo leaf powder and showed high moisture content in all samples. The syneresis was the highest in the 2% addition group, but the syneresis tended to decrease as the ratio of bamboo leaf powder increased (p<0.001). The pH significantly decreased as the powder ratio increased (p<0.001). As the ratio of bamboo leaf powder increased, the intensity of green and yellow increased significantly (p<0.001). As the ratio of bamboo leaf powder increased, the hardness (p=0.001), springness, gumminess, and chewiness (p<0.001) of bamboo leaf cheongpomuk were significantly reduced. Total polyphenols, flavonoids, DPPH, and ABTS were measured to check the antioxidant ability of bamboo leaf cheongpomuk, and all increased significantly as the powder ratio increased (p<0.001). As a result of evaluating the characteristic intensity, the intensity of color, flavor, and bitterness significantly increased as the proportion of bamboo leaf powder increased (p<0.001). Through these results, bamboo leaf cheongpomuk is expected to be competitive in terms of antioxidant ability and texture.

참고자료

· 없음