논문 상세보기
pp.70-76
The purpose of this study was to investigate the sensory properties and consumer preference of Korean menu for different cooking water. Mineral water (MW) and bottled water (BW) were used as cooking water. Sensory attributes were derived by qualitative evaluation, and preference tests were conducted using the duo-trio test and 9 point likert scale. Mechanic properties were also evaluated. For the sensory attribute, properties such as tough, greasy, glossy, salty were derived when cooked with MW. For consumer preference, overall taste, aftertaste, and degree of sticky of bap were significantly higher in MW than in BW (p<0.05). The preference for the rich flavor of sagol broth (p<0.05) was significantly higher in MW than in BW. Preference for taste and flavor of omija-hwachae was higher than BW (p<0.01). In the mechanical properties test, food material boiled with MW showed higher property for cohesiveness and gumminess (p<0.05). In conclusion, cooking water with high calcium and magnesium content has been evaluated to enhance the palatability of Korean menus such as bap and sagol broth, and thus it is considered that various Korean menus can be applied. This suggests that dietary calcium and magnesium intake can be increased by using cooking water with a high calcium and magnesium content.
서 론
재료 및 방법
조리수
시험 메뉴 준비
감각특성의 정성적 분석
일이점 검사를 통한 차이식별검사
소비자 기호도 조사
기계적 특성 평가
통계처리 및 자료 분석 방법
결과 및 고찰
감각 특성
일이점 검사를 통한 차이식별검사
소비자 기호도 조사
기계적 특성 평가
요약 및 결론
References
