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2024 Vol.36, Issue 2 Preview Page

Research Article

Quality Characteristics of Jeolpyeon with Added Sprout Peanut Powder

새싹 땅콩분말을 첨가한 절편의 품질특성

Sunho Lee1*
이 선호1*
1Professor, Department of Foodservice and Culinary Art, Honam University, Gwangju 62399, Korea
1호남대학교 외식조리학과 교수
*Corresponding Author
30 June 2024. pp. 114-122
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Abstract

This study delved into the quality characteristics of jeolpyeon supplemented with sprout peanut powder (SP; 0, 3, 6, 9, and 12%). The moisture content of jeolpyun with added SP was 48.50–41.69%. Increasing SP content led to a reduction in lightness (L) and increased the Hunter color values, particularly redness and yellowness. Textural analysis unveiled that hardness and cohesiveness increased with SP addition, whereas springiness and adhesiveness decreased. Moreover, bacterial counts in SP jeolpyeon decreased with higher SP content by the third day. Further research should explore the antimicrobial properties further. Consequently, this study emphasizes the need for continued research into the development of nutritious foods, leveraging various sprouted peanut varieties for the advancement of health food industrialization, guided by optimization data on sprouted peanut powder supplementation ratios.

Keywords
Hunter’s color value
Jeolpyeon
Quality characteristics
Sprout peanut powder
Texture profile
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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 : 36
  • No :2
  • Pages :114-122
  • Received Date : 2024-05-20
  • Revised Date : 2024-05-24
  • Accepted Date : 2024-05-31
  • DOI :https://doi.org/10.22698/jales.20240010
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