Effects of Adding Bamboo leaves Powder on the Quality of Jeolpyon

Abstract

This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.070.12% of moisture, 5.870.02% of crude protein, 2.520.05% of crude fat, 23.700.07% of crude fiber and 7.730.02% of crude ash. With increasing amount of added bamboo leaf powder, the hardness and chewiness of the cake were significantly increased(p