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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 855 - 864 (10page)
이용수
초록· 키워드
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The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.
목차
등록된 정보가 없습니다.
참고문헌 (27)
참고문헌 신청
Akoh, C. C / 1994 / Carbohydrate Polyesters as Fat Substitutes / Marcel Dekker, Inc :111~132
Aramwit, P. / 2010 / The properties and stability of anthocyanins in mulberry fruits / Food Res. Int 43:1093~1097
Chiewchan, N. / 2006 / Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk / J. Food Eng 73:38~44
Deng, H. / 2012 / Effects of enzyme treatments and drying methods on gelatinization and retrogradation of instant rice porridge / Food Sci. Technol. Res 18:341~349
Drewnowski, A. / 1989 / Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods / Physiol. Behav 45:177~183
Aramwit, P. / 2010 / The properties and stability of anthocyanins in mulberry fruits / Food Res. Int 43:1093~1097
Chiewchan, N. / 2006 / Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk / J. Food Eng 73:38~44
Deng, H. / 2012 / Effects of enzyme treatments and drying methods on gelatinization and retrogradation of instant rice porridge / Food Sci. Technol. Res 18:341~349
Drewnowski, A. / 1989 / Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods / Physiol. Behav 45:177~183
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