초록 열기/닫기 버튼
The purpose of current study was to evaluate quality and sensory characteristics of Baeksulgi added with molokhia (Corchorus olitorius L.) powder. The Baeksulgi was processed rice powder which added 0%, 1%, 2%, 3%, and 4% of molokhia (Corchorus olitorius L.) powder. The moisture content was significant reduction according to the amounts of added molokhia powder (p<0.01). For color measurements, increased levels of molokhia powder, resulted in significantly lower L and a values (p<0.01). The b-value of molokhia powder added Baeksulgi significantly increased compared to the control (p<0.01). Total polyphenol, content and the antioxidant capacity of DPPH radical scavenging activity increased with the increasing amounts of molokhia powder (p<0.01). The hardness, gumminess and chewiness significantly increased with the addition of molokhia powder (p<0.01). In the results of sensory evaluation, the group with 3% molokhia powder added, which was the highest rated in the color and the overall acceptability that are important factors of quality characteristics, can be considered as the most desirable level as per Baeksulgi with molokhia powder added. Therefore, these results suggested that the addition of 3% molokhia powder could be applied for making molokhia powder Baeksulgi.
