Quality Characteristics and Sensory Properties of Cheongpomook added with Liriope platyphylla Powder

This study investigated the quality characteristics and sensory properties of Cheongpomook prepared with different contents of Liriope platyphylla powder (0, 2, 4, 6, 8%). The proximate composition con- tents of Liriope platyphylla powder were analyzed as composed 5.82% of moisture, 3.17% of crude ash, 0.03% of crude fat, and 85.27% of carbohydrate. The color values of Liriope platyphylla powder was analyzed as 76.13 of L value, 3.09 of a-value, 17.20 of b-value. As the amount of Liriope platyphylla powder increased, the moisture, pH and syneresis significantly decreased. In chromaticity determination, The L-value significantly decreased but the a-value and b-value significantly increased with increasing the levels of Liriope platyphylla powder in Cheongpomook. In the texture analysis measurement, the hardness, gumminess, springiness, cohesiveness and chewiness decreased as the Liriope platyphylla powder ratio increased and the DPPH radical-scavenging activites and total polyphenol significantly increased. In the sensory evaluation, the appearance was appeared the highest with 7.25 points of Cheongpomook added with 4% Liriope platyphylla powder. And the flavor, texture, taste and overall acceptance of Cheongpomook added with 6% Liriope platyphylla powder showed 6.83, 7.33, 7.68 and 7.38 points respectively, which were the highest among all samples. Therefore, Cheongpomook added with 6% Liriope platyphylla powder was evaluated as better quality and taste to Cheongpomook in this study.