Earticle

초록

영어

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period (20℃), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Jeon, Jeong-Ryae [ Department of Food and Nutrition, Yeungnam University ]
• Jin, Tie-Yan [ Department of Food and Nutrition, Yeungnam University ]
• Kim, Jean [ Department of Hotel Culinary Arts, Saekyung College ]
• Park, Jyung-Rewng [ Department of Food and Nutrition, Yeungnam University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664