지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.11 No.4
- 발행연도
- 2006.12
- 수록면
- 328 - 332 (5page)
이용수
초록· 키워드
오류제보하기
Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0～8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p＜0.05). The addition of Kugija powder did not significantly affect the moisture content (p＞0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p＜0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p＜0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p＜0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p＜0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (19)
참고문헌 신청
Funayama S, Zhang GR, Nozoe S. 1995. Kukoamine B, a spermine alkaloid from Lycium chinense. Phytochem 38: 1529-1531.
Kim SY, Lee KH, Chang KS, Bock JY, Jung MY. 1997. Taste and flavor compounds in box thorn (Lycium chinense miller) leaves. Food Chem 58: 297-303.
Lim TS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35: 77-83.
Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of kochujang. Korean J Food Sci Technol 35: 461-469.
Chung HK, Choi CS, Yang EJ, Kang MH. 2004. The effect of Lycii fructus beer intake on serum lipid profiles and antioxidant acidity in rats. Korean J Food Cult 19: 52-60.
Kim SY, Lee KH, Chang KS, Bock JY, Jung MY. 1997. Taste and flavor compounds in box thorn (Lycium chinense miller) leaves. Food Chem 58: 297-303.
Lim TS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J Food Sci Technol 35: 77-83.
Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of kochujang. Korean J Food Sci Technol 35: 461-469.
Chung HK, Choi CS, Yang EJ, Kang MH. 2004. The effect of Lycii fructus beer intake on serum lipid profiles and antioxidant acidity in rats. Korean J Food Cult 19: 52-60.
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
첨가물, 저장온도 및 저장시간에 따른 백설기의 텍스쳐 특성
Applied Biological Chemistry
1998 .01
-
석류 농축액을 첨가한 백설기의 품질 특성
한국식품영양과학회지
2015 .01
-
백설기의 저장성 연구
Applied Biological Chemistry
1999 .01
-
Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
Journal of Food Science and Nutrition
2011 .12
-
생약재제가 Dioxin의 연속투여 후 생식독성의 완화에 미치는 영향 관한 연구
한국동물번식학회지
2000 .01
-
구기자를 첨가한 고추장의 숙성 중 이화학적 특성
한국식품과학회지
2003 .06
-
구기자 분말의 첨가가 옐로우 레이어 케이크의 품질특성에 미치는 영향
한국식품영양과학회지
2005 .03
-
Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread
Preventive Nutrition and Food Science
2013 .12
-
대추분말을 첨가한 쿠키의 품질 특성
Food Science and Preservation
2014 .02
-
Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
한국축산식품학회지
2016 .01
-
구기자의 구매속성과 신제품 전략
Food Science and Preservation
2008 .08
-
Effect of Black Rice Powder on the Quality Properties of Pork Patties
한국축산식품학회지
2017 .01
-
Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder
Journal of Food Science and Nutrition
2009 .03
-
[P3-20] Influence of the Addition of Purple Sweet Potato Powder on Physicochemical and Sensory Qualities of Steamed Bread
한국식품영양과학회 학술대회발표집
2010 .10
-
Determination of Betaine Content and Antioxidant Activities of Lycium chinense
한국식품영양과학회 학술대회발표집
2017 .10
-
열풍 건조 토마토 분말 첨가가 돈육 패티의 냉동저장 중 이화학적 및 관능적 특성에 미치는 영향
한국축산학회지
2009 .01
-
Bacterial Cellulose 첨가 백설기의 품질특성
Food Science and Preservation
2005 .10
-
구기자 추출물의 추출특성 및 항산화 효과
Food Science and Preservation
2004 .09
-
Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder
Preventive Nutrition and Food Science
2015 .06
이 논문의 저자 정보
이 논문과 함께 이용한 논문
건조방법에 따른 양파분말의 품질특성
김혜란
,
석은주
,
이준호
외 1명
한국식품영양과학회지
2007
.03
발아현미의 이화학적 특성
오세관
,
이정희
,
윤미라
외 6명
한국식품영양과학회지
2012
.07
흑미의 배합비와 굽기시간에 따른 흑미쿠키의 품질특성
김양선
,
김경화
,
이준호
한국식품영양과학회지
2006
.04
반응표면 분석을 이용한 매실첨가 고추장의 품질특성
이민지
,
이준호
한국식품영양과학회지
2007
.05
Determination of Betaine Content and Antioxidant Activities of Lycium chinense
Da Eun Jang
,
Yun Sook Jeong
,
Byung Soon Hwang
외 3명
한국식품영양과학회 학술대회발표집
2017
.10
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-017667580