Effects of Cissus quadrangularis L. Powder on
Proximate Composition, Physicochemical and Textural Properties of
Tteokgalbi
Jae-Joon Lee,
Jisu Lee,
Jung-Seok Choi
et al.
Abstract:We investigated
Cissus quadrangularis
L. powder (C) use as a
natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five
distinct Tteokgalbi samples were treated: one without any additives (negative
control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10%
ascorbic acid (positive control, PC). C addition resulted in changes in
composition, quality, and sensory attributes. Moisture content decreased with
higher C levels; crude protein varied among the group… Show more
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