마를 첨가한 죽의 품질특성

Title
마를 첨가한 죽의 품질특성
Other Titles
Quality Characteristics of Gruel with Added Yam
Author(s)
곽은정김정선
Keywords
gruel; yam; quality characteristics; sensory evaluation
Issue Date
201104
Publisher
한국식생활문화학회
Citation
한국식생활문화학회지, v.26, no.2, pp.184 - 189
Abstract
In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.
URI
http://hdl.handle.net/YU.REPOSITORY/25328
ISSN
1225-7060
Appears in Collections:
자연자원대학 > 외식산업학과 > Articles
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