열매마 분말을 첨가한 증편의 품질 특성

Abstract

This study examined the antioxidant activity and the quality of Jeung-pyun prepared by different concentrations of air potato powder at 0%, 2.5%, 5%, 7.5%, and 10%. Based on the study, the moisture content decreased as more air potato powder was added while the pH increased during the same process. The L (lightness) values decreased, whereas a (redness) values and b (yellowness) values increased as the amount of air potato powder added increased.. The study also showed a significant increase in the hardness, adhesiveness, chewiness, and gumminess as the proportion of air potato powder in the Jeung-pyun increased. In the sensory evaluation, the Jeung-pyun with 7.5% air potato powder showed the best results. The antioxidant activity had increased upon addition of air potato powder. Based on these results, we suggest that air potato is a good ingredient for increasing acceptability and enhancing the functionality of Jeung-pyun.