식용 개구리 분말을 첨가한 죽의 품질 특성
Quality Characteristics of Jook Prepared with Edible Frog (Rana dybowskii) Powder
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초록
Frog is a food resource that has been eaten in Korea for a long time. It has various nutrients including protein, so frog breeding techniques are being developed in Korea as one of future alternative food. Although frog has various nutritional components, including proteins, but it is difficult to eat due to the problem of appearance. This study investigated the quality characteristics of Jook added with edible frogs powder (EFP). The proximate composition of EFP was as follows: moisture, 9.2%; crude protein, 56.0%; crude lipid, 0.3%; crude ash, 29.5%; and carbohydrate, 5.0%. The Jook was prepared with various levels of EFP (0, 1, 3, 5, 7, 10%). After making the Jook, it was examined for the effect of adding amounts of EFP on quality characteristics using a physicochemical test and a sensory evaluation. As the level of EFP increased the lightness (L-values) decreased and redness (b-values) increase. However, yellowness (a-values) increased to 7% level of EFP, but decreased at 10% level of EFP. The Jook had lower spreadability values as the amount of EFP increased. The result of the sensory evaluation showed that overall-preference had the highest score in the Jook containing 1% level of EFP. In conclusion, the Jook added with 1% addition of EFP would be the useful.
Abstract
Frog is a food resource that has been eaten in Korea for a long time. It has various nutrients including protein, so frog breeding techniques are being developed in Korea as one of future alternative food. Although frog has various nutritional components, including proteins, but it is difficult to eat due to the problem of appearance. This study investigated the quality characteristics of Jook added with edible frogs powder (EFP). The proximate composition of EFP was as follows: moisture, 9.2%; crude protein, 56.0%; crude lipid, 0.3%; crude ash, 29.5%; and carbohydrate, 5.0%. The Jook was prepared with various levels of EFP (0, 1, 3, 5, 7, 10%). After making the Jook, it was examined for the effect of adding amounts of EFP on quality characteristics using a physicochemical test and a sensory evaluation. As the level of EFP increased the lightness (L-values) decreased and redness (b-values) increase. However, yellowness (a-values) increased to 7% level of EFP, but decreased at 10% level of EFP. The Jook had lower spreadability values as the amount of EFP increased. The result of the sensory evaluation showed that overall-preference had the highest score in the Jook containing 1% level of EFP. In conclusion, the Jook added with 1% addition of EFP would be the useful.
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