백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김기숙 | - |
dc.contributor.author | 이소영 | - |
dc.date.accessioned | 2023-03-09T03:43:38Z | - |
dc.date.available | 2023-03-09T03:43:38Z | - |
dc.date.issued | 2002 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/66156 | - |
dc.description.abstract | This study was carried out to investigate the effects of adding prickly pear (Opuntia ficus-india var. Sabolen) on the quality characteristics of Jeung-Pyun, a traditional fermented Korean rice cake, and to find out an appropriate ratio of prickly pear powder to give a favorable color. Changes in the quality characteristics of prickly pear-added Jeung-Pyun during storage period were also studied. As the addition of prickly pear powder was increased from 1 to 3%, the degrees of expansion and gelatinization of Jeung-Pyun were increased. The degree of gelatinization and hardness were changed slowly during storage at room temperature (20℃). In sensory evaluation, control Jeung-Pyun samples without prickly pear powder was preferred to that with prickly pear powder, but it was not significant up to 2% prickly pear powder. In the case of Jeung-Pyun containing 2% prickly pear powder, those stored for 12 hr received higher sensory scores than those right after being manufactured. In general, Jeung-Pyun samples with 2% prickly pear powder was favored. The addition of prickly pear powder was likely to improve the preservation property of Jeung-Pyun. | - |
dc.format.extent | 6 | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성 | - |
dc.title.alternative | The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.18, no.2, pp 179 - 184 | - |
dc.identifier.kciid | ART000914425 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 184 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 179 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 18 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | Jeung-Pyun | - |
dc.subject.keywordAuthor | Opuntia ficus-india var. Sabolen powder | - |
dc.subject.keywordAuthor | prickly pear | - |
dc.subject.keywordAuthor | gelatinization | - |
dc.subject.keywordAuthor | fermentation | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | Jeung-Pyun | - |
dc.subject.keywordAuthor | Opuntia ficus-india var. Sabolen powder | - |
dc.subject.keywordAuthor | prickly pear | - |
dc.subject.keywordAuthor | gelatinization | - |
dc.subject.keywordAuthor | fermentation | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.description.journalRegisteredClass | kciCandi | - |
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