| 연근 분말을 첨가한 죽의 품질 특성 |
| 박복희, 조희숙 |
| 목포대학교 식품영양학 |
| Quality Characteristics of Jook Prepared with Lotus Root Powder |
| Hee-Sook Cho, Park, Bock-Hee |
| Food and Nutrition, Mokpo National University |
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| ABSTRACT |
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This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial. |
| Keywords:
연근 분말, Lotus root powder, 죽, Jook, 관능적 특성, sensory characteristics, 소비자 기호도 검사, consumer acceptability test |
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