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당의 종류 및 첨가량을 달리한 깨다식의 품질특성

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dc.contributor.author김진숙-
dc.contributor.author한영실-
dc.contributor.author유선미-
dc.contributor.author김행란-
dc.contributor.author전혜경-
dc.date.available2021-02-22T11:33:35Z-
dc.date.issued2003-06-
dc.identifier.issn2287-1780-
dc.identifier.issn2287-1772-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10300-
dc.description.abstractThis study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and rice jelly) gave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28∼0.30 and 27.22∼27.44, respectively.-
dc.format.extent6-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국식품조리과학회-
dc.title당의 종류 및 첨가량을 달리한 깨다식의 품질특성-
dc.title.alternativeQuality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener-
dc.typeArticle-
dc.publisher.locationSouth Korea-
dc.identifier.bibliographicCitation한국식품조리과학회지, v.19, no.3, pp 280 - 285-
dc.citation.title한국식품조리과학회지-
dc.citation.volume19-
dc.citation.number3-
dc.citation.startPage280-
dc.citation.endPage285-
dc.identifier.kciidART000914853-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthortraditional food-
dc.subject.keywordAuthorsesame-
dc.subject.keywordAuthordasik-
dc.subject.keywordAuthorpacking-
dc.subject.keywordAuthorstorage stability-
dc.subject.keywordAuthortraditional food-
dc.subject.keywordAuthorsesame-
dc.subject.keywordAuthordasik-
dc.subject.keywordAuthorpacking-
dc.subject.keywordAuthorstorage stability-
dc.identifier.urlhttp://kiss.kstudy.com/thesis/thesis-view.asp?key=2065800-
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생활과학대학 > 식품영양학과 > 1. Journal Articles

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