곤드레 첨가량, 저장기간에 따른 곤드레개떡의 품질특성 Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage
임혜은, 여희경, 장서영, 한명주
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- URLhttps://db.koreascholar.com/Article/Detail/254252
韓國食生活文化學會誌
(한국식생활문화학회지)
제27권 제4호
(2012.08)
pp.400-406
pp.400-406
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The objectives of this study were to investigate the quality characteristics of Gondregaedduck containing 0, 10, 20, and 30% Cirsium setidens. By increasing the level of Cirsium setidens, Hunter color L and a values of Gondregaedduck decreased, whereas b value increased. Hardness, springiness, and cohesiveness of Gondregaedduck decreased upon addition of Cirsium setidens. Over 3 days of storage, Gondregaedduck showed a slightly high total bacterial count compared to control. Sensory evaluation showed that Gondregaedduck containing 10% Cirsium setidens had higher color, taste preference, and overall acceptability.
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