목단피 첨가 떡과 국수의 저장성 및 제품특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 조진실 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T11:33:47Z | - |
dc.date.issued | 2003-02 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10330 | - |
dc.description.abstract | The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p<0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p<0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles. | - |
dc.format.extent | 7 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 목단피 첨가 떡과 국수의 저장성 및 제품특성 | - |
dc.title.alternative | Effects of Mokdanpi(Paeonia suffruticosa) Addition on the Shelf-Life and the Characteristics of Rice Cake and Noodle | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.19, no.1, pp 114 - 120 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 19 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 114 | - |
dc.citation.endPage | 120 | - |
dc.identifier.kciid | ART000914782 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO200311921867059 | - |
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