Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Daechupyun by the Addition of Jujube Paste

대추고 첨가량을 달리한 대추편의 품질특성

  • 홍진숙 (세종대학교 조리외식산업학과)
  • Published : 2002.12.01
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Abstract

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

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References

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