Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter’s L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

This study was conducted to investigate the effects of addition of Artemisia annua L. powder in jeonbyeong. Contents of crude ash increased as the amount of Artemisia annua L. powder increased, whereas crude fat contents decreased. According to increasing contents of Artemisia annua L. powder, total amino acid contents significantly increased. Hunter’s L value increased as contents of Artemisia annua L. powder increased, whereas total free sugar contents decreased. Addition of Artemisia annua L. powder to jeonbyeong increased dietary fiber contents. The sensory score of jeonbyeong containing 100 g of Artemisia annua L. powder was the highest of all jeonbyeong tested. According to the results, addition of Artemisia annua L. powder could improve the quality and sensory characteristics of jeonbyeong.

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter’s L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

죽순분말을 첨가한 전병을 제조하여 첨가 수준별 품질특성을 조사하였다. 죽순분말 첨가 전병의 일반성분 중 조단백질, 식이섬유와 회분의 경우 죽순분말 첨가량이 증가할수록 높아지는 경향을 보였고 조지방은 감소하였다. 유리아미노산 함량의 경우 죽순분말을 첨가할수록 증가하는 결과를 보였다. 색도에서 명도를 나타내는 L값은 죽순 분말 첨가량이 높아지면서 증가하였고, 무첨가구 시료와 타 시료간의 색차값을 비교한 ΔE 값의 변화는 죽순 분말 100g 첨가구가 4.58로 나타나 죽순 분말 첨가가 전병 고유의 색에 영향을 주는 것으로 나타났다. 유리당 함량은 죽순분말을 첨가하면서 다소 감소하는 것으로 나타났다. 관능에 따른 시료별 선호도 결과 죽순 300 g 첨가 시료가 색(color), 향미(flavor), 맛(taste), 식감(chewiness) 모두 가장 높은 값을 나타냈다. 전반적 기호도와 다양한 관능검사 결과를 종합하여 볼 때 전병에 첨가하는 죽순분말의 적정 비율은 300 g 수준이 가장 좋은 것으로 나타났다.