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백작약 첨가 떡과 국수의 저장성 및 제품특성Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle

Other Titles
Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle
Authors
성정민한영실
Issue Date
Aug-2003
Publisher
한국식생활문화학회
Citation
한국식생활문화학회지, v.18, no.4, pp.311 - 319
Journal Title
한국식생활문화학회지
Volume
18
Number
4
Start Page
311
End Page
319
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10279
ISSN
1225-7060
Abstract
This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.
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생활과학대학 (식품영양학과)
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