A Study on the Development of Healthy Desserts Using Plums

• 영문명: A Study on the Development of Healthy Desserts Using Plums
• 발행기관: 한국식품보건융합학회
• 저자명: 신미혜(Mee-Hye SHIN) Nakhyun CHOI Seong-Soo CHA
• 간행물 정보: 『식품보건융합연구』제8권 5호, 1~9쪽, 전체 9쪽
• 주제분류: 복합학 > 과학기술학
• 파일형태: PDF
• 발행일자: 2022.11.30

영문 초록

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

목차

1. Introduction

2. Theoretical Background

3. Materials and Methods

4. Results and Discussion

5. Conclusion

References

키워드

Plum Concentrate Scones Physical Properties Quality Properties Sensory Test