마를 첨가한 죽의 품질특성 Quality Characteristics of Gruel with Added Yam
김정선, 곽은정
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- URLhttps://db.koreascholar.com/Article/Detail/254153
韓國食生活文化學會誌
(한국식생활문화학회지)
제26권 제2호
(2011.04)
pp.184-189
pp.184-189
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.
저자