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
- 발행연도
- 2009.12
- 수록면
- 1,404 - 1,410 (7page)
이용수
초록· 키워드
오류제보하기
Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.
목차
Abstract
Inroduction
Materials and Methods
Results and Discussion
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
쌀가루로 제조한 쌀 쿠키의 품질 특성
한국식품영양학회지
2018 .01
-
Quality Attributes of Cookies Prepared with Tomato Powder
Journal of Food Science and Nutrition
2007 .12
-
Partitioning Behavior of Selected Printing Ink Solvents between Headspace and Chocolate Cookie Samples
Journal of Food Science and Nutrition
2011 .09
-
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
Food Science and Biotechnology
2009 .08
-
Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient
Journal of Food Science and Nutrition
2009 .09
-
Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies
Journal of Food Science and Nutrition
2009 .03
-
콜레스테롤 식이로 사육한 흰쥐의 혈청 및 간지질 성분에 미치는 카페인 및 비타민 E의 영향
한국식품영양과학회지
1989 .03
-
Quality Characteristics of Rice Cookie Prepared with Different Cultivars
한국식품영양과학회 학술대회발표집
2019 .10
-
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
한국식품과학회지
2004 .10
-
당알콜을 이용한 Sugar Cookie의 제조 - (Ⅱ) 당알콜 쿠키의 조직감 -
한국식품영양과학회지
1999 .10
-
미강 분말이 쿠키의 품질특성에 미치는 영향
Food Science and Preservation
2010 .10
-
LCL貨物의 物流構造와 CFS施設의 物流 先進化 戰略-首都圈 ICD內 CFS施設을 中心으로-
한국항만경제학회지
1997 .07
-
Quality Characteristics of Rice Cookie with Different Cultivars and Milling Methods
한국식품영양과학회 학술대회발표집
2018 .10
-
기능성 쌀 쿠키의 품질 특성 연구
한국식품과학회지
2002 .08
-
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
Journal of Food Science and Nutrition
2007 .09
-
Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Food Science and Preservation
2017 .07
-
CFS입지에 따른 경제적 효과 평가
한국항해항만학회지
2004 .01
-
[P3-103] Quality Characteristics of Cookie adding Asparagus Powder
한국식품영양과학회 학술대회발표집
2009 .11
-
크랜베리 분말을 첨가한 쿠키의 품질특성
한국식품과학회지
2015 .02
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-000876309