논문 상세보기
pp.343-352
The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.
I. 서 론
II. 연구내용 및 방법
1. 실험재료
2. 실험 기구
3. 실험 방법
4. 통계처리
III. 결과 및 고찰
1. 도토리 우유 식빵의 무게와 부피
2. 도토리 우유 식빵의 색도
3. 도토리 우유 식빵의 텍스처
4. 관능 평가
5. 저장 기간에 따른 품질 특성 변화
IV. 요약 및 결론
References
