Qualitative properties and retrogradation of buckwheat (Fagopyrum esculentum Moench) vegetable Jeolpyeon during storage
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lee, Yu-Na | - |
dc.contributor.author | Kim, Juyoung | - |
dc.contributor.author | Ha, Ae-Wha | - |
dc.contributor.author | Kim, Soo-Min | - |
dc.contributor.author | Hong, Wan-Su | - |
dc.contributor.author | Kim, Young-Soon | - |
dc.date.accessioned | 2021-09-05T07:32:06Z | - |
dc.date.available | 2021-09-05T07:32:06Z | - |
dc.date.created | 2021-06-15 | - |
dc.date.issued | 2014-07 | - |
dc.identifier.issn | 1129-8723 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/98157 | - |
dc.description.abstract | Jeolpyeon is a type of Korean rice cake with health benefits, and buckwheat is a vegetable with multiple functional properties. The purpose of this study was to investigate the quality characteristics and retrogradation of Jeolpyeon made with buckwheat vegetable powder (BVP). The Jeolpyeon containing 2% BVP showed the best sensory properties such as taste, flavor, and overall preference. Treatments with added BVP had higher moisture content than that of the control group. Hardness, fracturability, and chewiness of all samples increased during the storage period. Generally, the greater the addition of BVP, the lower the increased rate of hardness. The 2% sample showed the slowest retrogradation as obtained by measurements using the Avrami equation. Thus, adding 2% buckwheat vegetable powder is recommended for desirable characteristics when preparing buckwheat vegetable Jeolpyeon. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MATTIOLI 1885 | - |
dc.subject | RUTIN | - |
dc.title | Qualitative properties and retrogradation of buckwheat (Fagopyrum esculentum Moench) vegetable Jeolpyeon during storage | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Soon | - |
dc.identifier.scopusid | 2-s2.0-84905565964 | - |
dc.identifier.wosid | 000340246800006 | - |
dc.identifier.bibliographicCitation | PROGRESS IN NUTRITION, v.16, no.2, pp.126 - 135 | - |
dc.relation.isPartOf | PROGRESS IN NUTRITION | - |
dc.citation.title | PROGRESS IN NUTRITION | - |
dc.citation.volume | 16 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 126 | - |
dc.citation.endPage | 135 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | RUTIN | - |
dc.subject.keywordAuthor | Buckwheat (Fagopyrum esculentum Moench) | - |
dc.subject.keywordAuthor | rice cake | - |
dc.subject.keywordAuthor | Jeolpyeon | - |
dc.subject.keywordAuthor | Retrogradation | - |
dc.subject.keywordAuthor | Sensory evaluation | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.