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백작약 첨가 떡과 국수의 저장성 및 제품특성

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dc.contributor.author성정민-
dc.contributor.author한영실-
dc.date.available2021-02-22T11:33:24Z-
dc.date.created2021-02-04-
dc.date.issued2003-08-
dc.identifier.issn1225-7060-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10279-
dc.description.abstractThis study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.-
dc.language한국어-
dc.language.isoko-
dc.publisher한국식생활문화학회-
dc.title백작약 첨가 떡과 국수의 저장성 및 제품특성-
dc.title.alternativeEffect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle-
dc.typeArticle-
dc.contributor.affiliatedAuthor한영실-
dc.identifier.bibliographicCitation한국식생활문화학회지, v.18, no.4, pp.311 - 319-
dc.relation.isPartOf한국식생활문화학회지-
dc.citation.title한국식생활문화학회지-
dc.citation.volume18-
dc.citation.number4-
dc.citation.startPage311-
dc.citation.endPage319-
dc.type.rimsART-
dc.identifier.kciidART000886592-
dc.description.journalClass2-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.description.journalRegisteredClassother-
dc.identifier.urlhttp://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200303041576001&SITE=CLICK-
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생활과학대학 (식품영양학과)
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