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한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제17권 제3호 (2010.06)
pp.334-342
pp.334-342
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
본 연구는 전자레인지를 이용하여 백설기 제조 시 대두피 첨가량을 달리 제조하여 물리화학적, 관능적 특성을 평가하였다. 수분함량은 저장하는 동안 급격하게 감소하였고, 대두피를 넣은 군들은 넣지 않은 군들보다 수분함량이 덜 감소하는 것으로 나타났다(p
We evaluated the physicochemical and sensory properties of rice cake (Baekseolgi) admixed with various amounts of soybean peel and prepared using a microwave oven. Moisture content decreased gradually during storage but the decrease was less when soybean peel was present, compared with the control material p and redness values did not significantly change after addition of soybean peel. However, the yellowness value increased uponaddition of soybean peel p
저자
