꾸지뽕열매 퓨레를 첨가한 절편의 품질특성
Quality Characteristics of Julpyun added with Cuccibbong(Cudrania tricuspidata) Fruit Puree
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The purpose of this study is to the quality characteristics by adding the Cuccibbong fruit puree containing physiological active ingredients to the Julpyun. In the manufacture of Cuccibbong puree-Julpyun, puree was added 5%, 10%, 15%, and 20% prspectively. The moisture and pH of Cuccibbong puree-Julpyun were significantly increased by the addition of the puree, the lighest value of decreased by the addition puree, and the degree of a value, b value increased significantly with the addition. The amount of dietary fiber Julpyun increased significantly as the amount of puree added increased. The content of total polyphenol and DPPH radical scavenging activity, which are indicative of the ability to significantly increased as the amout of puree added. Cohesiveness, Gumminess, Springiness, Chewiness, and Adhesiveness decrease with increased amount of puree. The sensory intensity evaluation was most favored of Cuccibbong puree-Julpyun in 15%.
Abstract
The purpose of this study is to the quality characteristics by adding the Cuccibbong fruit puree containing physiological active ingredients to the Julpyun. In the manufacture of Cuccibbong puree-Julpyun, puree was added 5%, 10%, 15%, and 20% prspectively. The moisture and pH of Cuccibbong puree-Julpyun were significantly increased by the addition of the puree, the lighest value of decreased by the addition puree, and the degree of a value, b value increased significantly with the addition. The amount of dietary fiber Julpyun increased significantly as the amount of puree added increased. The content of total polyphenol and DPPH radical scavenging activity, which are indicative of the ability to significantly increased as the amout of puree added. Cohesiveness, Gumminess, Springiness, Chewiness, and Adhesiveness decrease with increased amount of puree. The sensory intensity evaluation was most favored of Cuccibbong puree-Julpyun in 15%.
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