Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Effects of Different Moisture Addition and Sugar on the Quality of Nokcha-julpyun

수분 첨가량과 설탕 첨가에 따른 녹차 절편의 품질특성

  • Choi, Eun-Hi (Department of Culinary Arts, Woosong Information College) ;
  • Kim, Mi-Kyung (Department of Culinary Arts, Woosong Information College)
  • 최은희 (우송정보대학 외식조리과) ;
  • 김미경 (우송정보대학 외식조리과)
  • Published : 2003.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

Keywords

References

  1. Jang EJ, Lee YK, Lee HG, The Study for Consciousness, Dietary Life Behaviors on Korean Traditional Food. Korean J. Dietary Culture 11(2): 179-206, 1996
  2. Yim KY, Kim SH, A Survey on the Utilization of Korean Rice-Cakes and the Evaluation about Their Commercial Products by Housewives. Korean J. Dietary Culture 3(2): 163-175, 1988
  3. Lee CH, Maeng YS, A Literature Review on Korean Rice-cakes. Korean J. Dietary Culture 2(2): 117-132, 1987
  4. Park MW, Kim MH, Jang MS, Sensory and Textural Characteristics of Julpyun (Korean traditioned rice cake) as Influenced by Soaking Time of Rice. Korean J. Soc. Food Sci. 8(3): 315-321, 1992
  5. Yoon SJ, Retrogradation Characteristics of Jeolpyon prepared by Different Moisture Addition, Korean J. Soc. Food Sci. 16(5): 402-409, 2000
  6. Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ, Mineral Contents and Properties of Pongihp Julpyun Preparation by adding Mulberry Leaves Powder. Korean J. Soc. Food Sci. 16(4): 311-315, 2000
  7. Song JS, Oh MS, Effect of Cooking with Pressure Cooker and Particle Size of Rice Flour on Quality Characteristics of Packsulgi. Korean J. Soc. Food Sci. 8(3): 233-239, 1992
  8. Kim JG, Nutritional Properties of Chol-Pyon Preparation by Adding Mugwort and Pine Leaves. Korean J. Soc. Food Sci. 11(5): 446-455, 1995
  9. Kim HH, Park GS, The Sensory and Texture Characteristics of Julpyun and Sulgidduk in according to Concentrations of Greentea Powder. J. East Asian. Dietary Life. 8(4): 454-461, 1998
  10. Sim YJ, A Study on the Nutritional Components and Texture Characteristics of Ssooksulgis and SsookJulpyun affected by Mugworts. Sookmyung University Ph. D. degree thesis
  11. Kim MH, Effects of Cooking on Quality Characteristics of Surichwijulpyuns, Dankook Universty Ph. D. degree thesis
  12. Lee JY, Koo SJ, A Study on the Effect of Addition of Dietary Fibers on Quality of Julpyun. Korean J. Soc. Food Sic. 10(3): 267-276, 1994
  13. Jung HO, Han YS, Rhee CO, Sensory Characteristics of soybean Jeolpyon by Different Cooking Method. Korean J. Soc. Food Sci. 8(3): 275-280, 1992
  14. Kim EJ, Nutritional Properties and Texture Profiles of Chol-Pyon Preparation by adding Mugwort and Pine Leaves. King Sejong University master degree thesis
  15. Gu SY, Lee HG,The Sensory and Textural Characteristics of Chicksulgi. Korean J. Soc. Food Cookery Sic. 17(5): 523-532, 2001
  16. Roh HJ, Shin YS, Lee KS, Shin MK, Antimicrobial Activity of Water Extract of Green Tea against Cooked Rice Putrefactive Microorganism. Korean J. Food Sci. Tenclmol. 28(1): 66-71, 1996
  17. Kwon MY, Lee YK, Lee HG, Sensory and Mechanical Characteristics of Heunmi-nokcha-injulmi Supplemented by Green Tea Powder. J. Korean Home Eco. Assc. 34(2): 329-339, 1996
  18. Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ, Quality Changes of Sulgiduk Added Green Tea Powder during Storage. J. Korean Soc. Food Sci. Nutr. 28(5): 1064-1068, 1999
  19. Hong HJ, Choi JH, Yaung JA, Kim GY, Rhee SJ, Quality Characteristics of Seolgiddeok added with Green Tea Powder. Korean J. Soc. Food Sci. 15(3): 224-230, 1999
  20. Roh HJ, Shin YS, Lee KS, Shin MK, Effect of Water Extract of Green Tea on the Quality and Shelf Life on Cooked Rice. Korean J. Food Sci. Technol. 28(3): 417-420, 1996
  21. Im JG, Kim YH, Effect of GreenTeaAddition on the Quality of White Bread. Korean J. Soc. Food Sci. 15(4): 395-400, 1999
  22. Kim MN, Quality Characteristics of Sulgiduk Prepared with different Addition ratio of Green Tea Powder as a function of different Storage and Reheating method. Chungang University master degree thesis
  23. Oh CK, Oh MC, Kim SH, Desmutagenic Effects of Extracts from Green Tea. Korean J.Soc. Food Sci. 16(5): 390-393, 2000
  24. Cho YS, Kim HS, Kim SK, Kwon OC, Jeong SJ, LEE YM. Antibacterial and Bactericidal Activity of Green Tea Extracts. J. Kor. Tea Soc. 3(2): 89-103, 1997
  25. Choi SH, Lee BH, Choi HD, Analysis of Catechin Contents in Commercial Green Tea by HPLC. J. Korean Soc. Food Nutr. 21(4): 386-389, 1992
  26. Inger, S., Aage, T., Karl, S., Olav, PE. Tea Consumption, Relationship to Cholesterol, Blood pressure, and Coronary and Total Mortality. Prev. Med., 21: 546, 1992 https://doi.org/10.1016/0091-7435(92)90062-M
  27. SAS: SAS/STAT User's Guide, SAS Institute Inc., Cary, NC. U.S.A, 1992