한천, Sodium Alginate 및 Carrageenan첨가가 유과(부수게)바탕의 품질에 미치는 영향 Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253628
pp.96-102
This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.