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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
- 2013.9
- 수록면
- 35 - 44 (10page)
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초록· 키워드
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The aim of the study was to determine the optimum amount of Baekbokryung powder to add to unpolished glutinous rice flour in the preparation of Injeolmi. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples decreased(44.97～46.98%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness and gumminess increased with increasing amounts of Baekbokryung powder and cohesiveness, springiness, chewiness did not differ according to the level of Baekbokryung powder. Adhesiveness was highest in the 12% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, flavor, sweetness, softness, moistness, chewiness and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Injeolmi formulation consisted of 6% Baekbokryung powder added to unpolished glutinous rice flour.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론 및 요약
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