당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 박진숙 | - |
dc.contributor.author | 이경애 | - |
dc.date.accessioned | 2021-08-11T13:23:57Z | - |
dc.date.available | 2021-08-11T13:23:57Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/6638 | - |
dc.description.abstract | Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganjeong samples: Yeotganjeong with jocheong syrup (JS), mulyeot syrup (MS) and trehalose syrup (TS). Results: For the descriptive analysis, 8 trained panelists developed and evaluated 16 descriptors. TS increased hardness and crispness, and decreased stickiness of Yeotganjeong significantly, compared to JS and MS. The consumers preferred the Yeotganjeong sample with TS. Conclusion: These results suggested that Yeotganjeong prepared with binding syrup using trehalose was particularly enjoyed by the consumers. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 당종류가 다른 결착제 시럽이 깨엿강정의 관능적 특성 및 기호도에 미치는 영향 | - |
dc.title.alternative | Sensory Attributes and Consumer Acceptability of Sesame Yeotganjeong with Binding Syrups Using Different Sugar Types | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이경애 | - |
dc.identifier.doi | 10.9724/kfcs.2018.34.3.295 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.34, no.3, pp.295 - 300 | - |
dc.relation.isPartOf | 한국식품조리과학회지 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 295 | - |
dc.citation.endPage | 300 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002362278 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Yeotgangjeong | - |
dc.subject.keywordAuthor | binding syrup | - |
dc.subject.keywordAuthor | descriptive analysis | - |
dc.subject.keywordAuthor | consumer acceptability | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(31538) 22, Soonchunhyang-ro, Asan-si, Chungcheongnam-do, Republic of Korea+82-41-530-1114
COPYRIGHT 2021 by SOONCHUNHYANG UNIVERSITY ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.