백작약 첨가 떡과 국수의 저장성 및 제품특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 성정민 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T11:33:24Z | - |
dc.date.issued | 2003-08 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.issn | 2288-7148 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10279 | - |
dc.description.abstract | This 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.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 백작약 첨가 떡과 국수의 저장성 및 제품특성 | - |
dc.title.alternative | Effect of Bakjakyak(Paeonia japonica) Addition on the Shelf-Life and Characteristics of Rice Cake and Noodle | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.18, no.4, pp 311 - 319 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 18 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 311 | - |
dc.citation.endPage | 319 | - |
dc.identifier.kciid | ART000886592 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kciCandi | - |
dc.identifier.url | http://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200303041576001&SITE=CLICK | - |
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