마 분말을 첨가한 설기떡의 품질 특성

Title
마 분말을 첨가한 설기떡의 품질 특성
Other Titles
Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder
Author(s)
곽은정김정선[김정선]
Keywords
Yam powder; Sulgidduk; Quality characteristics; Sensory evaluation
Issue Date
201006
Publisher
한국식생활문화학회
Citation
한국식생활문화학회지, v.25, no.3, pp.342 - 349
Abstract
This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased,and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.
URI
http://hdl.handle.net/YU.REPOSITORY/22283
ISSN
1225-7060
Appears in Collections:
자연자원대학 > 외식산업학과 > Articles
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE