Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분

  • Received : 2012.04.02
  • Accepted : 2012.08.06
  • Published : 2012.08.31
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Abstract

We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, and 5-hydroxymethyldihydrofuran-2-one.

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