구운 아몬드와 생 아몬드 첨가량이 다른 죽의 품질 특성The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds
- Other Titles
- The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds
- Authors
- 유승연; 조영심; 조윤경; 정아람; 신지훈; 여인옥; 주나미; 한영실
- Issue Date
- Dec-2007
- Publisher
- 한국식품조리과학회
- Citation
- 한국식품조리과학회지, v.23, no. 6, pp 832 - 838
- Journal Title
- 한국식품조리과학회지
- Volume
- 23
- Number
- 6
- Start Page
- 832
- End Page
- 838
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159150
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L(lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p<.001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than the 0 and 20% concentrations.
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