Earticle

초록

영어

This study evaluated the quality characteristics of yukwa pellets and yukwa bases on the ratio of soju addition (0, 25, 50, 75, and 100% v/v). Yukwa base with 50% ratio of soju addition displayed the highest diameter, volume and specific volume. The yukwa base with 75% ratio of soju addition displayed the longest in length. The weight of yukwa base increased as the ratio of soju increased. Lightness increased in yukwa pellet and yukwa base as the ratio of soju increased. Lightness of yukwa base was higher than yukwa pellet, but yellowness and redness of yukwa base were lower than yukwa pellet. Air cell size of yukwa base decreased as the ratio of soju increased. The compression and cutting force of yukwa base with 50% ratio of soju addition were lowest, while yukwa base with 0% soju was highest. In the sensory evaluation, preference of color increased as the ratio of soju addition increased. Yukwa base with 50% ratio of soju addition was the highest in internal compactness, mouth-feel, and overall preference. The results show that a soju ratio of 50-75% addition for total liquid is useful in the production of high quality yukwa base.

목차

Abstract
 서론
 재료 및 방법
  재료
  유과반대기 및 유과바탕제조
  유과반대기 및 유과바탕의 직경, 길이, 무게, 부피 및 비용적측정
  유과반대기 및 유과바탕의 색도 측정
  유과바탕의 모양 및 단면도 측정
  유과바탕의 물성 측정
  유과바탕의 관능검사
  통계처리방법
 결과 및 고찰
  유과반대기 및 유과바탕의 직경, 길이, 무게, 부피 및 비용적
  유과반대기 및 유과바탕의 색도
  유과바탕의 형태 및 단면
  유과바탕의 물성
  관능검사
 요약
 문헌

키워드

저자

• 김지연 [ Ji Youn Kim | 순천대학교 생명산업과학대학 조리과학과 ]
• 심기훈 [ Ki Hoon Shim | 순천대학교 생명산업과학대학 조리과학과 ]
• 최옥자 [ Ok Ja Choi | 순천대학교 생명산업과학대학 조리과학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664