솔잎가루의 배합비율에 따른 설기떡의 품질특성 및 저장성

• 영문명: Quality and Preservation Properties of Sulgidduk Added with Pine Needle Powder
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Hyang Sook Kim) 박수지(Su Ji Park) 신상희(Sang Hee Shin)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제12권 제1호, 151~159쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2008.05.01

영문 초록

  Quality properties of Sulgidduk added with pine needle powder(0.0, 0.5, 1.0, 1.5, 2.0%) were examined by mechanical texture analysis and sensory method, and preservation effect of adding pine needle powder was tested by microbiological method. Results of mechanical textur analysis showed that hardness and elasticity were increased and gumminess and adhesiveness were decreased by adding pine needle powder. Results of sensory evaluation showed that bitter taste, odor, color and chewiness ess were increased and moistness was decreased by adding pine needle powder with statistical significance. Results of acceptance test showed that there were no statistically significant differences in appearance, color, moistness and chewiness among samples, and the higher taste and general acceptance were graded, the more amount of pine needle powder added. In general, 1.0% of pine needle powder can be added without any adverse effect with acceptable pine needle flavor. Microbiological test showed that at least 2.0% of added amount of pine needle powder to enhance storage time.

목차

Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
참고문헌

키워드

Sulgidduk pine needle powder texture sensory evaluation