논문 상세보기
pp.697-702
떫은 감 분말의 첨가량 (0, 5, 10, 15, 20%)을 달리하여 설기떡의 품질 특성을 조사하였다. 감설기의 수분함량은 감 분말 첨가군 무 처리구에 비해 낮게 나타났으며, 환원당, 유리당(fructose, glucose, sucrose), 무기질(Ca, K, Mg) 함량은 떫은 감 분말 함량이 증가할수록, 함량이 증가하는 경향을 보였다. 색도는 떫은 감분말의 첨가량이 증가할수록 L값은 낮아지고, a값과 b값이 증가하였고, texture 측정에
This study investigated the quality characteristics of sulgidduck prepared by the addition of astringent persimmon powder. For Sulg : dduck, the amounts of added astringent persimmon powder were 0, 5, 10, 15, 20%. With the addition of astringent persimmon powder content the moisture content of persimmon sulgidduck (sulgidduck prepared by adding astringent persimmon powder) decreased. With increasing addition of those, Reducing sugar, free sugar and mineral (Ca, K and Mg) of persimmon sulgidduck were increased significantly. L-value in color decreased whereas a- and b-values were increased. Adhesiveness, cohesiveness, gumminess and chewiness in textural profile analysis were decreased. However, there is no respective comparison hole. These result suggest that persimmon sulgidduck can be used as rice cakes commercially desired.
