A Study on Quality Characteristics and Storage of Julpyun Affected by Chungmirae(Smilax china L.) leaf powder

Abstract

Chungmiraejulpyuns made with various levels of Chungmirae leaf powder was studied to investigate the sensory and mechanical characteristics. Chungmirae juipyun was prepared with 3% Chungmirae leaf powder showed the most favorable tendencies in color, flavor and overall-acceptability. However, Chungmiraejulpyun prepared with Chungmirae leaf powder showed the most excellent tendency in taste, moistness and after-swallowing. In the texture meter measurement for Chungmiraejulpyun, hardness and springiness tended to increase with increasing Chungmirae leaf powder. Adhesiveness and cohesiveness showed significant differences. Texture characteristics of Chungmiraejulpyuns was prepared with Chungmirae leaf powder and stored at for 60 days showed less change than those of the and groups. Gumminess and chewiness showed a similar tendency as hardness and there were significant differences due to changes in the additional rate of Chungmirae and storage time.