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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
- 1989.1
- 수록면
- 19 - 25 (7page)
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초록· 키워드
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In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.
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