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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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.12(Wn.137)
- 발행연도
- 2021.12
- 수록면
- 134 - 141 (8page)
이용수
초록· 키워드
오류제보하기
This study was performed to analyze the six types of Yuja powders by drying methods, such as freeze drying, spray drying, and microwave vacuum drying after ultrasonic or high pressure pretreatment. Results found that there was no significant difference in pH and sugar depending on pretreatment according to the drying methods. Organic acids were most detected in microwave vaccuum drying (Y-UM), followed by freeze drying (Y-UF), and spray drying (Y-US) after ultrasonic. In addition, sucrose, glucose, and fructose were found as free sugar, and the sucrose was high in spray drying (Y-HS) after high pressure pretreatment, whereas glucose and fructose were high in freeze-drying (Y-UF). The results of comparing the solubility and water uptake shown that there was no difference in solubility among Yuja powders, while water uptake was low in spray drying (Y-HS) after high pressure pretreatment. The analysis of fragrance component using GC-MS from Yuja powder showed the highest content of dl-limonene followed by freeze drying (Y-UF). Therefore these results suggested that Y-UF have high quality in the sensory evaluation and could be used as a new food material.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (41)
참고문헌 신청
Chae, S. C., Kyo, E. G., Choi, S. H., & Ryu, G. C. (2008). Protective effect naringin on carbon tetrachloride induced hepatic injury in mice. Environmental Health and Toxicology, 23(4), 325-335.
Choi, E. S., Park, Y. M., & Yoon, H. H. (2019). Quality characteristics of Jeung-Pyun added Citrus junos powder. Culinary Scinece & Hospitality PGE Research, 25(8), 112-118.
Chung, H. S., Hong, J. H., & Youn, K. S. (2005). Quality charactristics of granule prepared by protein-bound polysaccaride isolated from Agaricus blazei and selected forming agents. The Korean Society of Food Preservation, 12(3), 247-251.
Dzondo-Gadet A., Nzikou, J. M., Etoumongo, A., Linder, A., & Desobry, S. (2005). Encapsulation and storage of safou pulp oil in 6DE maltodextrins. Process Biochemistry, 40(1), 265-271.
Hwang, S. H. (2002). Studies on the manufacturing of natural vinegar powder using spray drying (Master’s thesis). Catholic University.
Choi, E. S., Park, Y. M., & Yoon, H. H. (2019). Quality characteristics of Jeung-Pyun added Citrus junos powder. Culinary Scinece & Hospitality PGE Research, 25(8), 112-118.
Chung, H. S., Hong, J. H., & Youn, K. S. (2005). Quality charactristics of granule prepared by protein-bound polysaccaride isolated from Agaricus blazei and selected forming agents. The Korean Society of Food Preservation, 12(3), 247-251.
Dzondo-Gadet A., Nzikou, J. M., Etoumongo, A., Linder, A., & Desobry, S. (2005). Encapsulation and storage of safou pulp oil in 6DE maltodextrins. Process Biochemistry, 40(1), 265-271.
Hwang, S. H. (2002). Studies on the manufacturing of natural vinegar powder using spray drying (Master’s thesis). Catholic University.
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