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Development of Functional Korean Traditional Pancake(Jeon) for the Global Marketing
Author(s) -
jung ji-hye,
yang jinyoung,
park junghyun,
shin junghee,
kim hyunsook
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1025.35
Subject(s) - chewiness , taste , food science , flavor , biology
Korean traditional pancake, a popular traditional food, is often consumed as a side dish in Korea. However, it is very greasy and contains a lot of oil, sodium so not ideal for modern people. We tried to develop functional Korean traditional pancake low in calorie, with a good taste for the world. Black soybean was cultivated at Jeollanam‐do in autumn season and blueberry was cultivated at Chungcheong‐do in summer season. The Korean traditional pancake was made with black soybean or blueberry(BSBP 1~16, BBP 1~30). To develop the tasty Korean traditional pancake, evaluation of physical properties, sensory test(color, flavor, moistness, tenderness, mouth feel, and overall acceptability) and to confirm the functionality, clinical demonstration were conducted. The weight, volume, and hardness of the developed pancake changed. The springiness, cohesiveness were increased in BSBP 16 and the chewiness, gumminess were increased in BBP 30. From the result of sensory test, the taste of BSBP 16 and BBP 30 received high grade. After consuming developed pancake, the serum isoflavone and anthocyanin contents were measured, it was increased in a dose dependent manner. Grant Funding Source : Korean Food Foundation