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Quality Characteristics of Jeungpyun with Added Rosemary Powder

2006; Korean Society of Food and Cookery Science; Volume: 22; Issue: 2 Linguagem: Inglês

2287-1780

Kang Suk-Hyang, Kwang-Suck Lee, Yoon Hye-Hyun,

Dyeing and Modifying Textile Fibers

This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary Powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of the samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a and b-values significantly increased. Textural profile analysis showed that the hardness and brittleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the Possibility of rosemary Jeungpyun with improved sensory characteristics.