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2020 Vol.32, Issue 2

Research Article

Quality Characteristics of Injeulmi with Barley Sprout Powder

새싹보리 분말첨가 인절미의 품질 특성

S. H. Lee1*
이 선호1*
1Professor, Department of Culinary Science, Honam University, Gwangju 62399, Korea
1호남대학교 외식조리과학과 교수
* Corresponding Author
31 July 2020. pp. 67-76
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Abstract

This study was conducted to investigate the effect of barley sprout powder (0, 3, 6, 9, and 12%) on the quality characteristics of Injeulmi. The water holding capacity of the glutinous rice flour decreased gradually in proportion to the amount of barley sprout powder added. Increasing the amount of barley sprout powder decreased the lightness (L), yellowness (b) and redness (a) in the Hunter color value of Injeulmi. A textural analysis of Injeulmi showed that the hardness, adhesiveness, cohesiveness, and chewiness increased as barley sprout powder was added, whereas the springiness and gumminess decreased. In the sensory test, Injeulmi treated with the 9% barley sprout powder showed the highest scores for all parameters including color, flavor, taste, texture, and overall acceptability. The bacterial counts of Injeulmi decreased with increasing barley sprout powder percentage on the third day. The antimicrobial activity of barley sprout powder should be investigated further. From these results, it can be suggested that the optimum level of barley sprout powder in Injeulmi is 9%.

Keywords
Barley sprout powder
Injeulmi
Quality characteristics
Sensory characteristics
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 32
  • No :2
  • Pages :67-76
  • Received Date : 2020-03-16
  • Revised Date : 2020-03-25
  • Accepted Date : 2020-03-25
  • DOI :https://doi.org/10.22698/jales.20200007
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