An analysis of the quality characteristics of glutinous sorghum financiers revealed no significant difference in moisture content between samples prepared with freshly made batter and those prepared with batter refrigerated for 1, 3, or 5 days. The baking loss rate increased in financiers prepared with batter stored for up to 3 days. Both crumb redness and yellowness decreased significantly with increase in batter storage period (p<0.001). Texture analysis showed that hardness and chewiness were highest in the sorghum financier made with batter stored for 1 day, and decreased with increase in storage time (p<0.001). Quantitative-descriptive analysis showed no significant differences in external color, flavor, moisture, taste, and aftertaste among samples across storage periods. The results of the consumer preference test showed no significant differences in color, aroma, taste, texture, or overall acceptance.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 피낭시에 제조
    3. 수분함량 분석
    4. 당도 측정
    5. 굽기 손실률
    6. 색도 측정
    7. 조직감 측정
    8. 관능 평가
    9. 통계처리
III. 결과 및 고찰
    1. 수분함량
    2. 당 함량
    3. 굽기 손실률
    4. 색도
    5. 조직감
    6. 관능 평가
IV. 요약 및 결론
저자 정보
Conflict of Interest
References

• 임현숙(전주대학교 대학원 조리, 식품산업학과 박사) | Hyeon Sook Lim (Ph. D., Dept. of Culinary & Food Industry, Jeonju University, Jeonju 55069, Republic of Korea)
• 차경희(전주대학교 대학원 조리, 식품산업학과 교수) | Gyung Hee Cha (Professor, Dept. of Culinary & Food Industry, Jeonju University Graduate School, Jeonju 55069, Republic of Korea) Corresponding author