Qualitative properties and retrogradation of Buckwheat (Fagopyrum esculentum Moench) vegetable Jeolpyeon during storage
Keywords:
Buckwheat (Fagopyrum esculentum Moench), rice cake, Jeolpyeon, Retrogradation, Sensory evaluationAbstract
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.
Downloads
Published
Issue
Section
License
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Transfer of Copyright and Permission to Reproduce Parts of Published Papers.
Authors retain the copyright for their published work. No formal permission will be required to reproduce parts (tables or illustrations) of published papers, provided the source is quoted appropriately and reproduction has no commercial intent. Reproductions with commercial intent will require written permission and payment of royalties.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
