결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이경애 | - |
dc.date.accessioned | 2021-08-11T08:43:27Z | - |
dc.date.available | 2021-08-11T08:43:27Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2020 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/3594 | - |
dc.description.abstract | Purpose: The sensory characteristics and consumer acceptance of the sesame-nut mix yeotgangjeong were evaluated with Chinese students studying in Korea. Methods: The sesame-nut mix yeotgangjeong was prepared using different binders : yeotgangjeong with rice syrup and sugar(YS1), starch syrup and sugar(YS2), and rice syrup, starch syrup, sugar and trehalose(YS3). The sensory characteristics of sesame-nut mix yeotgangjeong were evaluated with ten trained Chinese student panels. Eighty-two Chinese students participated in a consumer acceptance test with 7 hedonic scales. Results: A total of 16 sensory attributes were developed as descriptive terms. The hardness and crispness of YS3 were significantly higher than those of YS1 or YS2(p<0.05), while YS3 showed significantly lower crispness than YS1 and YS2(p<0.05). The Chinese students showed the highest overall acceptance on the YS3(p<0.05). Conclusion: These results suggested that sesame-nut mix yeotgangjeong prepared using a binder containing trehalose was particularly preferred by the Chinese students. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향 | - |
dc.title.alternative | Effects of the Binding Syrup on the Sensory Characteristics and Acceptance of Chinese Students on the Sesame-Nut Mix Yeotgangjeong | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.36, no.2, pp.189 - 195 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 36 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 189 | - |
dc.citation.endPage | 195 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002585393 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Yeotgangjeong | - |
dc.subject.keywordAuthor | binding syrup | - |
dc.subject.keywordAuthor | sensory attribute | - |
dc.subject.keywordAuthor | consumer acceptance | - |
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