Dried apple jeonggwa, a traditional Korean dessert, was made using various apple varieties, such as Jonathan, Fuji, and Hongro. After making the dried apple jeonggwa, the physical and sensory properties of the dessert made using different apple varieties were compared. The apple varieties had no differences in moisture content, weight loss, or sugar content. Chromacity differences were observed depending on the varieties, but E was small. Hardness was highest in Jonathan, while resilience was highest in Fuji, but there was no significant difference in hardness. In the sensory evaluation, appearance, color, sweetness, hardness, chewiness, and overall acceptability were highest in Jonathan, while there was no substantial difference among the varieties in terms of flavor, sourness, or adhesiveness.

서 론
재료 및 방법
    실험재료
    건정과의 제조
    수분함량
    중량감소율
    색도
    당도
    조직감
    기호도 평가
    통계처리
결과 및 고찰
    수분함량, 중량감소율 및 색도
    당도
    조직감
    기호도 평가
요 약
감사의 글

• 이경미(전주대학교 조리·식품산업학과) | Gyeong Mi Lee (Department of Culinary & Food Industry, Jeonju University)
• 김진원((주)선해F&S) | Jin Won Kim (Sunhae F&S Co.)
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University) Corresponding author