지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.6
- 수록면
- 365 - 373 (9page)
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This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter’s color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (37)
참고문헌 신청
1. [단행본] - AOAC / 2006 / Official method of analysis of AOAC international / The Association of Official Analysis Chemists
3. [학위논문] - Cho HC / 2008 / A study on the quality characteristics of Paecilomyces japonica powder added seolgiddeok / MS / Chungwoon University
4. [학술지(정기간행물)] - 조정순 / 2002 / 표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성 / 동아시아식생활학회지 12 (1) : 55 ~ 64
5. [학술지(정기간행물)] - 최해연 / 2009 / 단삼 추출물의 향균 활성 및 첨가 설기떡의 품질 특성 / 한국식품영양학회지 22 (3) : 321 ~ 331
10. [학위논문] - Kim GB / 2007 / Quality characteristics of sulgidduk added with beaknyuncho powder / MS / Kyung Hee University
3. [학위논문] - Cho HC / 2008 / A study on the quality characteristics of Paecilomyces japonica powder added seolgiddeok / MS / Chungwoon University
4. [학술지(정기간행물)] - 조정순 / 2002 / 표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성 / 동아시아식생활학회지 12 (1) : 55 ~ 64
5. [학술지(정기간행물)] - 최해연 / 2009 / 단삼 추출물의 향균 활성 및 첨가 설기떡의 품질 특성 / 한국식품영양학회지 22 (3) : 321 ~ 331
10. [학위논문] - Kim GB / 2007 / Quality characteristics of sulgidduk added with beaknyuncho powder / MS / Kyung Hee University
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UCI(KEPA) : I410-ECN-0101-2014-590-003185548