Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder
作者： Bock-Hee Park , Sung-Doo Kim , Eun-Raye Jeon , Hee-Sook Cho
DOI: 10.7318/KJFC/2012.27.4.374
关键词:
摘要: We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter`s color L a values decreased increasing content powder, whereas b value increased. Moreover, addition powder resulted increased hardness, adhesiveness, chewiness, brittleness compared to control. Major compounds were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, 5-hydroxymethyldihydrofuran-2-one.
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