김치분말 첨가가 김치스낵류의 맛과 품질에 미치는 영향

• 영문명: Effected of Evaluation Freeze-Dried Kimchi Powder by Adding Taste of Kimchi Snack
• 발행기관: 한국외식경영학회
• 저자명: 조용범(Cho Yong Bum)
• 간행물 정보: 『외식경영연구』7권 3호, 117~128쪽, 전체 12쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.12.31

영문 초록

Five different Kimchi Snack dough with 2%, 4%, 6%, 8% and none of Freeze Dried Kimchi Powder(FDKP) respectively were fried at the temperature of 170℃ for two minutes. Sensuous Evaluation showed that 4% FDKP snack revealed highest overall preference with nutty taste. The volatile substance of the chosen FDKP snack was analyzed with Automatic Thermal Desorber and total 26 ingredients were separated. They were thirteen kinds of aldehyde, three kinds of sulfide, one kind of ketone, acid, terpene respectively, and seven other ingredients. The highly correlated ingredients were analyzed with SIM and the correlation coefficient was 0.97, and which explains that the above mentioned ingredients work on the smell of FDKP snack. Conclusively, 4% FDKP did not show any significant difference from the controlled snack. Although 6% FDKP changed and increased the color, hotness, and Kimchi taste, 4% FDKP snack showed overall preference with nutty taste through GC/MS and sensuous Evaluation, which was chosen as the optimal.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

참고문헌

키워드

Freeze-Dried Kimchi Powder FDKP Kimchi Snack Volatile Substance