Qualitative properties and retrogradation of buckwheat (Fagopyrum esculentum Moench) vegetable Jeolpyeon during storage

Yu Na Lee, Juyoung Kim, Ae Wha Ha, Soo Min Kim, Wan Su Hong, Young Soon Kim

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)126-135
Number of pages10
JournalProgress in Nutrition
Volume16
Issue number2
Publication statusPublished - 2014 Jan 1

Keywords

  • Buckwheat (Fagopyrum esculentum Moench)
  • Jeolpyeon
  • Retrogradation
  • Rice cake
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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