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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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2010
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This study aims to find the most desirable mixing ratio for Sulgidduk and Doenjang powder by evaluations of ingredients, color, sensory characteristics, and texture characteristics. The optimal mixing ratio is identified by evaluations of ingredients (water, crude protein, carbohydrate, and crude ash), color, sensory characteristics, and change in texture characteristics according to storage time when the amount of Doenjang powder is 1%, 3%, and 5%.
Compared to the control group, the amount of crude ash was significantly lower and crude fat and protein was higher when Doenjang powder was added. As the amount of Doenjang powder increases, the rice cake appeared redder, yellower, and less luminous. The 1% treatment group had highest hardness, chewiness, and gumminess values, but lowest adhesiveness. It was also found that hardness, chewiness, and gumminess increased, but cohesiveness decreased as storage time increased. According to the results of sensory evaluation, the evaluation score in color and taste decreased and the brittleness increased as the amount of Doenjang powder increased, while overall acceptability score increased as the amount of Doenjang powder decreased. In conclusion, the optimal mixing ratio was 3% of Doenjang powder.
Compared to the control group, the amount of crude ash was significantly lower and crude fat and protein was higher when Doenjang powder was added. As the amount of Doenjang powder increases, the rice cake appeared redder, yellower, and less luminous. The 1% treatment group had highest hardness, chewiness, and gumminess values, but lowest adhesiveness. It was also found that hardness, chewiness, and gumminess increased, but cohesiveness decreased as storage time increased. According to the results of sensory evaluation, the evaluation score in color and taste decreased and the brittleness increased as the amount of Doenjang powder increased, while overall acceptability score increased as the amount of Doenjang powder decreased. In conclusion, the optimal mixing ratio was 3% of Doenjang powder.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
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UCI(KEPA) : I410-ECN-0101-2017-323-001658612