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.
초록· 키워드
오류제보하기
This study was conducted to evaluate the quality characteristics of Sulgidduk prepared with different amounts of Corni fructus powder. In order to discern the optimal addition level of Corni fructus powder, samples of Sulgidduk with 0, 5, 10, 15, and 20% (w/w) added Corni fructus powder were prepared, and after which the physicochemical,textural, and sensory quality characteristics were measured. With increasing Corni fructus powder level, the moisture content of the samples increased (34.45~38.30%), and their L-values decreased. According to the texture analysis,hardness and adhesiveness decreased with increasing amounts of Corni fructus powder. From the sensory tests, the 15% (w/w) Corni fructus powder sample received the highest overall-acceptability score with proper levels of color,flavor, sweetness, and chewiness. As a result, in order to increase the usage of Corni fructus, the optimal Sulgidduk formulation consisted of 15% (w/w) Corni fructus powder added to rice flour.
목차
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참고문헌 (36)
참고문헌 신청
AACC / 2000 / Approved Method of American Association of Cereal Chemists / Association
채경연 / 2006 / 차수수가루 첨가량을 달리한 설기떡의 품질특성 / 한국식품조리과학회지 22(3):363~369
Cho JA / 2000 / Quality properties of Injulmi made with black rice / J. Korean Soc. Food Sci 16:226~231
조정순 / 2002 / 표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성 / 동아시아식생활학회지 12(1):55~64
Cho JS / 2008 / Food Materials / Munundang :67
채경연 / 2006 / 차수수가루 첨가량을 달리한 설기떡의 품질특성 / 한국식품조리과학회지 22(3):363~369
Cho JA / 2000 / Quality properties of Injulmi made with black rice / J. Korean Soc. Food Sci 16:226~231
조정순 / 2002 / 표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성 / 동아시아식생활학회지 12(1):55~64
Cho JS / 2008 / Food Materials / Munundang :67
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