Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effects of Chlorella Powder on Quality Characteristics of Yukwa

클로렐라 분말 첨가가 유과의 품질특성에 미치는 영향

  • Cho, Hee-Sook (Department of Culinary Art, Chodang University) ;
  • Kim, Kyung-Hee (Department of Food and Nutrition, Mokpo National University)
  • 조희숙 (초당대학교 조리과학부) ;
  • 김경희 (목포대학교 식품영양학과)
  • Received : 2015.08.05
  • Accepted : 2016.03.29
  • Published : 2016.04.30
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Abstract

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

Keywords

References

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