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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.6
- 수록면
- 360 - 366 (7page)
이용수
초록· 키워드
오류제보하기
This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightness, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p＜0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p＜0.05). The sugar concentrations were 53.82～46.56, and decreased as the ginger content increased. The pH ranged between 6.42～6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p＜0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p＜0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng, and a 0.5% content of added ginger powder will improve the preference level.
목차
Abstract
서론
재료 및 방법
결과 및 고찰
결론
감사의 글
문헌
참고문헌 (28)
참고문헌 신청
1. [단행본] - 강병서 / 2009 / 사회과학 통계분석 / 한나래 : 174 ~ 181
2. [단행본] - 김우정 / 2003 / 식품관능검사법 / 효일문화사 : 74 ~ 119
3. [단행본] - 신민교 / 1986 / 임상본초학 / 남산당 : 254 ~
4. [학술대회논문] - 황혜림 / 2009 / 흑마늘 분말로 제조한 흑마늘 젤리의 품질 특성 / 한국식품저장유통학회 학술발표회 : 158 ~
5. [단행본] - AOAC / 1990 / Official Methods of Analysis 15th ed / Association of official analytical chemists : 942 ~
2. [단행본] - 김우정 / 2003 / 식품관능검사법 / 효일문화사 : 74 ~ 119
3. [단행본] - 신민교 / 1986 / 임상본초학 / 남산당 : 254 ~
4. [학술대회논문] - 황혜림 / 2009 / 흑마늘 분말로 제조한 흑마늘 젤리의 품질 특성 / 한국식품저장유통학회 학술발표회 : 158 ~
5. [단행본] - AOAC / 1990 / Official Methods of Analysis 15th ed / Association of official analytical chemists : 942 ~
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-594-000456097