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Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder
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스피루리나 첨가 쌀엿강정의 품질 특성

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Type
Academic journal
Author
Eun Kyoung Shim (충남대학교) Hyo Jin Kim (충남대학교) Hye Ran Kim (충남대학교) Mee Ree Kim (충남대학교)
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.20 No.6 KCI Accredited Journals
Published
2010.12
Pages
888 - 895 (8page)

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Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder
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Research history (2)

2010

Quality Characteristics of Riceyeotgangjung with Added Spirulina Powder
Eun Kyoung Shim ,  Hyo Jin Kim ,  Hye Ran Kim and others 1 Journal of the East Asian Society of Dietary Life 2010.12 Academic journal

2008

스피루리나 첨가 쌀엿강정의 저장 중 이화학적 및 관능적 특성 변화
심은경 ,  김효진 ,  김혜란 and others 1 동아시아식생활학회 학술발표대회논문집 2008.10 Proceeding
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Abstract· Keywords

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Riceyeotgangjung (RYG) with added spirulina was prepared with citron juice for masking of odor. Oil temperature for puffing was found to be 220℃ for frying dry rice based upon the results of expansion rate and color. RYGs with added spirulina (1, 2, and 3%) were prepared under the above conditions, and their physicochemical and sensory properties were examined under storage at 60℃ for 15 days. Moisture content of RYG decreased proportionally with the spirulina content and storage time. The hardness levels of the freshly made RYGs with spirulina were higher than that of control. During storage, the hardness of the control gradually increased, but those of the RYGs with spirulina gradually decreased, although no significant differences existed between the spirulina containing RYGs. Lightness and redness values in the Hunter color system decreased according to the spirulina content and storage time. Yellowness value also increased with the spirulina content and storage time. Phycocyanin and total phenolic content increased with spirulina content, but decreased with the storage period. Sensory evaluation results showed that RYG with 2% added spirulina received the highest scores for color, taste, overall acceptability, and intention of purchase. As a result, the optimal addition amount of spirulina to RYG is recommended to be 2%.
#Spirulina #riceyeotgangjung #quality characteristics

Contents

Abstract
서론
재료 및 방법
결과 및 고찰
요약 및 결론
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References (19)

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1. [단행본] - 김명순 / 2007 / 떡과 전통과자 / 교문사 : 145 ~ google schola 2. [단행본] - 강인희 / 1997 / 한국의 떡과 과줄 / 대한교과서(주) : 296 ~ 303 google schola 3. [단행본] - 문종철 / 2006 / 내 몸을 바꾸는 스피루리나 / 도서출판 가라뫼 : 35 ~ 41 google schola 4. [단행본] - 스피루리나연구회 / 2005 / 완전식품 스피루리나 / 한가람서원 : 31 ~ 41 google schola 5. [단행본] - 한복려 / 2000 / 쉽게 맛있게 아름답게 만드는 한과 / 궁중음식연구원 : 243 ~ google schola

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UCI(KEPA) : I410-ECN-0101-2012-594-004102012