Development of Tteokgalbi Added with Red Pepper Seed Powder
2016
Kim, H.Y., Kongju National University, Yesan, Republic of Korea | Kim, G.W., Kongju National University, Yesan, Republic of Korea | Jeong, H.G., Kongju National University, Yesan, Republic of Korea
This study aimed to investigate the effect of red pepper seed powder addition on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was prepared by addition of 0% (control), 1%, 2%, 3%, and 4% red pepper seed powder. The moisture and ash contents of samples increased with increased content of red pepper seed powder. In addition, the pH value, CIE a* value, and CIE b* value of uncooked and cooked samples increased with higher content of red pepper seed powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with increasing content of red pepper seed powder. The hardness, gumminess, and chewiness of samples increased with higher content of red pepper seed powder, and the sensory evaluation of tteokgalbi containing 3% red pepper seed powder was the highest. Therefore, usages of red pepper seed powder can improve quality characteristics of tteokgalbi.
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