Quality Characteristics of Injulmi by different Ratio of Citrus Mandarin Powder Kim, Chul Woong Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Song, Eun This study was conducted to the Injulmi containing Citrus Mandarin...
Quality Characteristics of Injulmi by different Ratio of Citrus Mandarin Powder Kim, Chul Woong Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Song, Eun This study was conducted to the Injulmi containing Citrus Mandarin powder to increase the Citrus Mandarin consumption, use the preliminary research data in the development of a new tangerine product and make functional Injulmi. We analyzed general composition of Citrus Mandarin powder, glutinous rice flour, and Injulmi containing Citrus Mandarin powder and tested water holding capacity, gelatinization characteristics, color, physical property, and sensory test. We also analyzed the change of the water content, pH, titratable acidity, color and physical property during storage. Glutinous rice flour was composed of 10.42% water, 6.52% crude protein, 0.88% crude lipid and 0.93% ash. Citrus Mandarin powder was composed of 4.93% water, 2.57% crude protein, 0.75% lipid and 1.42% ash. The water holding capacity is significantly different between control and the samples containing Citrus Mandarin powder. The water holding capacity of control sample was highest(45.52%) and the sample with 12% Citrus Mandarin powder was lowest(38.73%). It showed that the more Citrus Mandarin powder added to Injulmi, the lower the water holding capacity was. Accoding to amylogram, gelatinization temperature in the samples containing Citrus Mandarin powder was lower than control. It also showed that the amount of Citrus Mandarin powder did not affect on the gelatinization temperature. As the more addition of Citrus Mandarin powder caused low viscosity, breakdown and high setback value. The color of Injulmi with 6% Citrus Mandarin powder showed good preference in the sensory test. And the more addition of Citrus Mandarin powder increased sweetness and flavor. But moistness and elasticity decreased. The Injulmi with 6% Citrus Mandarin powder showed the best overall acceptability in the sensory test. The moisture content of Injulmi decreased during storage and that of control was almost constant. The pH in all samples decreased during storage. The more Citrus Mandarin powder was added to Injulmi, the less change the pH had. The titratable acidity in all samples increased during storage. The more addition of Citrus Mandarin powder resulted in high TA. In the Hunter's color value of Injulmi containing Citrus Mandarin powder, the more addition of Citrus Mandarin powder cause the low L value and high a and b value. The L and a value were decreased but b value was increased during storage. The control showed the lowest hardness, adhesiveness, cohesiveness, and chewiness but Injulmi with 12% Citrus Mandarin powder did the highest. The hardness, adhesiveness, cohesiveness, and chewiness of Injulmi were increased but elasticity was decreased during storage.
Quality Characteristics of Injulmi by different Ratio of Citrus Mandarin Powder Kim, Chul Woong Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Song, Eun This study was conducted to the Injulmi containing Citrus Mandarin powder to increase the Citrus Mandarin consumption, use the preliminary research data in the development of a new tangerine product and make functional Injulmi. We analyzed general composition of Citrus Mandarin powder, glutinous rice flour, and Injulmi containing Citrus Mandarin powder and tested water holding capacity, gelatinization characteristics, color, physical property, and sensory test. We also analyzed the change of the water content, pH, titratable acidity, color and physical property during storage. Glutinous rice flour was composed of 10.42% water, 6.52% crude protein, 0.88% crude lipid and 0.93% ash. Citrus Mandarin powder was composed of 4.93% water, 2.57% crude protein, 0.75% lipid and 1.42% ash. The water holding capacity is significantly different between control and the samples containing Citrus Mandarin powder. The water holding capacity of control sample was highest(45.52%) and the sample with 12% Citrus Mandarin powder was lowest(38.73%). It showed that the more Citrus Mandarin powder added to Injulmi, the lower the water holding capacity was. Accoding to amylogram, gelatinization temperature in the samples containing Citrus Mandarin powder was lower than control. It also showed that the amount of Citrus Mandarin powder did not affect on the gelatinization temperature. As the more addition of Citrus Mandarin powder caused low viscosity, breakdown and high setback value. The color of Injulmi with 6% Citrus Mandarin powder showed good preference in the sensory test. And the more addition of Citrus Mandarin powder increased sweetness and flavor. But moistness and elasticity decreased. The Injulmi with 6% Citrus Mandarin powder showed the best overall acceptability in the sensory test. The moisture content of Injulmi decreased during storage and that of control was almost constant. The pH in all samples decreased during storage. The more Citrus Mandarin powder was added to Injulmi, the less change the pH had. The titratable acidity in all samples increased during storage. The more addition of Citrus Mandarin powder resulted in high TA. In the Hunter's color value of Injulmi containing Citrus Mandarin powder, the more addition of Citrus Mandarin powder cause the low L value and high a and b value. The L and a value were decreased but b value was increased during storage. The control showed the lowest hardness, adhesiveness, cohesiveness, and chewiness but Injulmi with 12% Citrus Mandarin powder did the highest. The hardness, adhesiveness, cohesiveness, and chewiness of Injulmi were increased but elasticity was decreased during storage.
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