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논문 상세정보

천년초 열매 분말을 첨가한 절편의 품질특성

Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)

Abstract

This study was undertaken to investigate the effect of Opuntia humifusa on the improvement of quality properties of Korean Jeolpyun. Chemical and mechanical properties of unsupplemented Jeolpyun and Jeolpyun supplemented with 1%-4% O. humifusa. Also, a sensory evaluation by a trained panel was conducted. Concerning color difference, the L value decreased, but a and b values increased as O. humifusa content increased. Texture analysis revealed that hardness, cohesiveness and adhesiveness were the highest in the unsupplemented control group. The texture parameters decreased as the O. humifusa addition ratio increased. In sensory evaluation, color and taste scores were highest score in 2% O. humifusa supplemented samples, with no difference in flavor being evident. Chewiness and adhesiveness scores were highest score in 4%-supplemented O. humifusa samples. Overall quality score was highest in the 2% O. humifusa samples. The addition of $2{\sim}3%$ O. humifusa optimizes Korean Jeolpyun.

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참고문헌 (20)

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이 논문을 인용한 문헌 (10)

  1. Jung, Bok-Mi 2010. "Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(6): 821~830 
  2. Lee, Kyung-Seok ; Lee, Ki-Young 2010. "Biological Activity of Phenol Compound from a Cactus Cheonnyuncho (Opuntia humifusa) in Korea" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(8): 1132~1136 
  3. Jung, Bok-Mi ; Han, Kyung-Ah ; Shin, Tai-Sun 2011. "Food Components of Different Parts of Cheonnyuncho (Opuntia humifusa) Harvested from Yeosu, Jeonnam in Korea" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(9): 1271~1278 
  4. Jung, Bok-Mi ; Shin, Mi-Ok 2011. "Physiological Activities of Opuntia humifusa Petal" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(5): 523~530 
  5. Kim, Soojeong ; Jung, Bok-Mi ; Joo, Nami 2012. "Optimization of Muffin with Opuntia humifusa Powder using Response Surface Methodology" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 911~921 
  6. Park, Young Il ; Jung, Bok-Mi ; Joo, Nami 2012. "The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 27(6): 710~718 
  7. Pyun, Jin-Won ; Hyun, Young-Hee ; Nam, Hae-Won 2012. "Quality Characteristics of Jeolpyun with Hizikia fusiforme Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(1): 196~204 
  8. Jan, Seung-Youn ; Kim, Myung Hee ; Hong, Geum Ju 2013. "Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(5): 501~509 
  9. Lee, Ji-Na ; Kim, Hyeong-Eun ; Kim, Yong-Suk 2014. "Anti-diabetic and Anti-oxidative Effects of Opuntia humifusa Cladodes" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(5): 661~667 
  10. Ha, Yu Shin ; Kim, Tae Wook 2014. "Development of Oriental Melon Harvesting Robot in Greenhouse Cultivation" 시설원예ㆍ식물공장 = Protected horticulture and plant factory, 23(2): 123~130 

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