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
- 2012.9
- 수록면
- 233 - 243 (11page)
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초록· 키워드
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This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.
목차
ABSTRACT
I. 서론
II. 연구방법
III. 결과 및 고찰
IV. 결론 및 제언
참고문헌
참고문헌 (27)
참고문헌 신청
1. [학술지(정기간행물)] - Choi SE / 1993 / Standardization for the preparation of traditional jeung-pyun / Korean J Food Sci Technol 25 : 655 ~ 665
5. [학술지(정기간행물)] - Kang MS / 1996 / Changes in physicochemical properties of jeungpyun(fermented and steamed rice cake) batter during fermentation time / J Korean Soc Food Nutr 25 : 255 ~ 260
6. [학술지(정기간행물)] - Kang MY / 1993 / Studies on the standardization of fermentation and preparation methods for steamed rice bread(Ⅰ)-effect of various fermentation factors on the expansion and physiognomical characteristics of steamed rice bread / Korean J Rural Living Sci 4 : 13 ~ 22
8. [학술지(정기간행물)] - Kim JT / 1992 / The retrogradation and swelling power of modified potato starches / J Korean Agric Chem Soc 35 : 404 ~ 409
9. [학술지(정기간행물)] - Kim SY / 1994 / In vitro digestibility of chemically modified starches and ramen starches / Korean J Food Sci Technol 264 : 475 ~ 478
5. [학술지(정기간행물)] - Kang MS / 1996 / Changes in physicochemical properties of jeungpyun(fermented and steamed rice cake) batter during fermentation time / J Korean Soc Food Nutr 25 : 255 ~ 260
6. [학술지(정기간행물)] - Kang MY / 1993 / Studies on the standardization of fermentation and preparation methods for steamed rice bread(Ⅰ)-effect of various fermentation factors on the expansion and physiognomical characteristics of steamed rice bread / Korean J Rural Living Sci 4 : 13 ~ 22
8. [학술지(정기간행물)] - Kim JT / 1992 / The retrogradation and swelling power of modified potato starches / J Korean Agric Chem Soc 35 : 404 ~ 409
9. [학술지(정기간행물)] - Kim SY / 1994 / In vitro digestibility of chemically modified starches and ramen starches / Korean J Food Sci Technol 264 : 475 ~ 478
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UCI(KEPA) : I410-ECN-0101-2014-522-001353933