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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.1(Wn.162)
- 발행연도
- 2024.1
- 수록면
- 41 - 47 (7page)
- DOI
- 10.20878/cshr.2024.30.1.005
이용수
DBpia Top 10%동일한 주제분류 기준으로최근 2년간 이용수 순으로 정렬했을 때
해당 논문이 위치하는 상위 비율을 의미합니다.
초록· 키워드
오류제보하기
This study determined the physicochemical properties of jellies made with using sucrose and using combinations of these sugars: 1) sucrose 100% (SU), 2) sucrose:tagatose [1:1(w/w)](TA), 3) sucrose:xylose [1:1(w/w)](XY), 4) sucrose:fructose [1:1(w/w)](FR) and 5) sucrose:glucose [1:1(w/w)] (GL). When tagatose was added, both lightness and yellowness tended to decrease, and when xylose was added, the lightness decreased and the yellowness tended to increase. The texture of jelly prepared by replacing tagatose and xylose showed higher values in all items such as hardness, springiness, cohesiveness, chewiness, fracturability, and adhesiveness compared to that of jelly prepared only with sugar. Sweetness and sourness did not show any significant difference according to the type of sugar. Both elasticity and hardness were similar to those in the TPA analysis. The preference was higher in TA and XY than SU. In conclusion, it is thought that the replacement of sugar with a tagatose and xylose by 50% can be applicable for jellies, so we can provide low calorie jellies with reduced health risks.
목차
ABSTRACT
1. 서론
2. 실험재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (33)
참고문헌 신청
Cho, Y., Choi, & M. Y. (2010). Quality characteristics of jelly containing added turmeric (Curcuma longa L.) and beet (Beta vulgaris L.). Korean Journal of Food and Cookery Science, 26(4), 481-489.
Choi, E. J., Lee M. H., & Oh, M. S. (2009). Quality characteristics of Jeju mandarin orange jellies with sugar derivative sweeteners for consumption by the elderly. Journal of the Koran Society of Food Culture, 24(2), 212-218.
De, A. B., Gonzalez, E. M., & Cano, M. P. (2000). Ellagic acid, vitamin C and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry, 48(10), 4565-4570.
Donner, T., Wilber, J., & Ostrowski, D. (1996). D-Tagatose: A novel therapeutic adjunct for non-insulin-dependent diabetes. In Diabetes (pp. 457-457).
Hwang, J. Y., Kim, Y.J., & Lee, S. M (2015). Studies on the physical characteristics of muffins with tagatose and sugar during storage. Journal of the East Asian Society of Dietary Life, 25(1), 176-182.
Choi, E. J., Lee M. H., & Oh, M. S. (2009). Quality characteristics of Jeju mandarin orange jellies with sugar derivative sweeteners for consumption by the elderly. Journal of the Koran Society of Food Culture, 24(2), 212-218.
De, A. B., Gonzalez, E. M., & Cano, M. P. (2000). Ellagic acid, vitamin C and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry, 48(10), 4565-4570.
Donner, T., Wilber, J., & Ostrowski, D. (1996). D-Tagatose: A novel therapeutic adjunct for non-insulin-dependent diabetes. In Diabetes (pp. 457-457).
Hwang, J. Y., Kim, Y.J., & Lee, S. M (2015). Studies on the physical characteristics of muffins with tagatose and sugar during storage. Journal of the East Asian Society of Dietary Life, 25(1), 176-182.
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