백작약 첨가 떡과 국수의 저장성 및 제품특성Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle
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- Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle
- 성정민; 한영실
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- 한국식생활문화학회지, v.18, no.4, pp.311 - 319
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- 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 > 1. Journal Articles
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