연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분 Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder
박복희, 김성두, 전은례, 조희숙
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/254249
韓國食生活文化學會誌
(한국식생활문화학회지)
제27권 제4호
(2012.08)
pp.374-382
pp.374-382
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
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.
저자