열매마 분말을 첨가한 증편의 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김명현 | - |
dc.date.accessioned | 2023-11-08T08:48:04Z | - |
dc.date.available | 2023-11-08T08:48:04Z | - |
dc.date.issued | 2022-08 | - |
dc.identifier.issn | 2466-0752 | - |
dc.identifier.issn | 2466-1023 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/152553 | - |
dc.description.abstract | This study examined the antioxidant activity and the quality of Jeung-pyun prepared by different concentrations of air potato powder at 0%, 2.5%, 5%, 7.5%, and 10%. Based on the study, the moisture content decreased as more air potato powder was added while the pH increased during the same process. The L (lightness) values decreased, whereas a (redness) values and b (yellowness) values increased as the amount of air potato powder added increased.. The study also showed a significant increase in the hardness, adhesiveness, chewiness, and gumminess as the proportion of air potato powder in the Jeung-pyun increased. In the sensory evaluation, the Jeung-pyun with 7.5% air potato powder showed the best results. The antioxidant activity had increased upon addition of air potato powder. Based on these results, we suggest that air potato is a good ingredient for increasing acceptability and enhancing the functionality of Jeung-pyun. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | (사)한국조리학회 | - |
dc.title | 열매마 분말을 첨가한 증편의 품질 특성 | - |
dc.title.alternative | Quality Characteristics of Jeung-pyun Added with Air Potato Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.20878/cshr.2022.28.8.001 | - |
dc.identifier.bibliographicCitation | Culinary Science & Hospitality Research, v.28, no.8, pp 1 - 8 | - |
dc.citation.title | Culinary Science & Hospitality Research | - |
dc.citation.volume | 28 | - |
dc.citation.number | 8 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 8 | - |
dc.identifier.kciid | ART002867098 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Air potato | - |
dc.subject.keywordAuthor | Jeung-pyun | - |
dc.subject.keywordAuthor | Quality characteristics | - |
dc.subject.keywordAuthor | Antioxidant activity. | - |
dc.subject.keywordAuthor | . | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE11125613 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.