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
Unripe apples have various physiologically active functions, but they cannot be used in food because of their astringent taste. In order to apply unripe apples, which have relatively little research on food, to confectionery and baking, the amount of unripe apple freeze-dried powder added is 0%, 5%, 10% compared to rice flour. After making a muffin by mixing at 15%, sensory evaluation was performed to determine whether it could be used as a functional material and the scope of application. was evaluated to feel strongly, but there was no significant difference overall, and it was found that the muffins had both sweet and savory taste as a whole. The surface color, saltiness, and volume were evaluated weaker as the amount of addition increased, but significant differences were not found. In terms of astringency, surface gloss, pore uniformity, and moistness, significant differences appeared as the amount of addition increased, but the evaluation was within the average. However, it was evaluated to be within the average, and in the characteristics of the astringent taste of unripe apples, there was a significant difference with the addition of 5% to 10% compared to the addition of 15%, but it was confirmed to be within the average.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 이론적 고찰
Ⅲ. 실험재료 및 실험방법
Ⅳ. 결과 및 고찰
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