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.
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초록· 키워드
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To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.
목차
Abstract
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
REFERENCE
참고문헌 (25)
참고문헌 신청
1. [단행본] - AOAC / 1990 / Official method of analysis / Association of Official Analytical Chemists
3. [학술지(정기간행물)] - Im, J. G. / 1998 / Effect of sorghum flour addition on the quality characteristics of muffin / Korean J Food Sci Technol 30 (5) : 1158 ~ 1162
4. [학술지(정기간행물)] - 정광열 / 2012 / 유근피 추출물의 생리활성 / 한국식품저장유통학회지 19 (1) : 104 ~ 109
5. [학술지(정기간행물)] - 정광열 / 2012 / 유근피 추출물을 첨가한 식혜의 저장성 및 관능특성 / 한국식품저장유통학회지 19 (1) : 12 ~ 18
6. [학술지(정기간행물)] - 정해옥 / 2008 / 천일염 된장분말을 첨가한 쿠키와 머핀의 특성연구 / 한국식품저장유통학회지 15 (4) : 505 ~ 511
3. [학술지(정기간행물)] - Im, J. G. / 1998 / Effect of sorghum flour addition on the quality characteristics of muffin / Korean J Food Sci Technol 30 (5) : 1158 ~ 1162
4. [학술지(정기간행물)] - 정광열 / 2012 / 유근피 추출물의 생리활성 / 한국식품저장유통학회지 19 (1) : 104 ~ 109
5. [학술지(정기간행물)] - 정광열 / 2012 / 유근피 추출물을 첨가한 식혜의 저장성 및 관능특성 / 한국식품저장유통학회지 19 (1) : 12 ~ 18
6. [학술지(정기간행물)] - 정해옥 / 2008 / 천일염 된장분말을 첨가한 쿠키와 머핀의 특성연구 / 한국식품저장유통학회지 15 (4) : 505 ~ 511
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UCI(KEPA) : I410-ECN-0101-2015-500-001250942