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Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
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초석잠 뿌리 분말을 첨가한 수프의 이화학적 및 관능적 품질 특성

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Type
Academic journal
Author
Mi Hwa Tae (충남대학교) Kyoung-Hee Kim (충남대학교) Hong-Sun Yook (충남대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.45 No.4 KCI Accredited Journals SCOPUS
Published
2016.4
Pages
557 - 561 (5page)

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Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
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Research history (3)

2016

Physicochemical and Sensory Characteristics of Tarakjuk with Stachys sieboldii Miq Root Powder
Mi Hwa Tae ,  Kyoung Hee Kim ,  Hong-Sun Yook Journal of the Korean Society of Food Science and Nutrition 2016.06 Academic journal
Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
Mi Hwa Tae ,  Kyoung-Hee Kim ,  Hong-Sun Yook Journal of the Korean Society of Food Science and Nutrition 2016.04 Academic journal
Physicochemical Characteristics and Development Liquid Food of Stachys sieboldii Miq root powder According to Drying Methods
태미화 2016.01 Thesis
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Abstract· Keywords

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The study investigated the physicochemical and sensory properties of soup prepared with 0, 10, 20, and 30% Stachys sieboldii Miq root powder. Moisture and viscosity were reduced with increasing content of Stachys sieboldii Miq root powder. The pH decreased and acidity increased with increasing content of Stachys sieboldii Miq root powder. The L value decreased while a and b values increased with increasing Stachys sieboldii Miq root powder concentration. In the sensory evaluation, color intensity increased while viscosity and greasy taste decreased with increasing content of Stachys sieboldii Miq root powder. Soup with 20% Stachys sieboldii Miq root powder had acceptable sensory properties, such as appearance, flavor, taste, texture, and overall acceptability.
#Stachys sieboldii Miq root #soup #physicochemical #sensory properties

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES

References (18)

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Han GP, Han JS, Kozulkue N, Kim DS, Park ML, Lee KR. 2005. Quality characteristics of potato added functional cream soup. Korean J Food Cookery Sci 21: 12-17. google schola Na JK. 1994. French cooking. Baeksan, Seoul, Korea. p 125. google schola Oh YS, Choi SK, Rha YA. 2007. Quality characteristics of pumpkin cream soup adding rice powder as a thickening agent. Korean J Culinary Res 13: 44-53. google schola Shin HG. 2013. Quality characteristics of cream soup depending on additives. MS Thesis. Youngsan University, Yangsan, Korea. google schola Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. 2006. Studies on the development of functional powder from citrus peel. Bioresour Technol 93: 614-620. google schola

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