본 연구에서는 양갱에 첨가되는 설탕의 첨가량을 낮추기 위한 연구로 양갱에 설탕함량을 트레할로스로 대체하여 트레할로스의 첨가로 인한 양갱의 저장성 및 품질특성에 미치는 영향을 알아보고자 한다. 트레할로스 첨가양갱의 최적 배합 비를 알아보고자 트레할로스의 첨가비율을 0%, 40%, 60%, 80%, 100%로 달리하여 양갱을 제조 한 후 각 시료별 품질특성을 비...
본 연구에서는 양갱에 첨가되는 설탕의 첨가량을 낮추기 위한 연구로 양갱에 설탕함량을 트레할로스로 대체하여 트레할로스의 첨가로 인한 양갱의 저장성 및 품질특성에 미치는 영향을 알아보고자 한다. 트레할로스 첨가양갱의 최적 배합 비를 알아보고자 트레할로스의 첨가비율을 0%, 40%, 60%, 80%, 100%로 달리하여 양갱을 제조 한 후 각 시료별 품질특성을 비교분석하여 최적의 배합 비를 얻고자 하였다.
본 연구에서는 양갱에 첨가되는 설탕의 첨가량을 낮추기 위한 연구로 양갱에 설탕함량을 트레할로스로 대체하여 트레할로스의 첨가로 인한 양갱의 저장성 및 품질특성에 미치는 영향을 알아보고자 한다. 트레할로스 첨가양갱의 최적 배합 비를 알아보고자 트레할로스의 첨가비율을 0%, 40%, 60%, 80%, 100%로 달리하여 양갱을 제조 한 후 각 시료별 품질특성을 비교분석하여 최적의 배합 비를 얻고자 하였다.
The purpose of this study is to examine the quality characteristics of red bean Yanggaeng sweetened with various amount of trehalose and their changes during storage time. Five red bean Yanggaeng samples with 0, 40, 60, 80, 100% of trehalose were prepared. The mechanical tests including moisture...
The purpose of this study is to examine the quality characteristics of red bean Yanggaeng sweetened with various amount of trehalose and their changes during storage time. Five red bean Yanggaeng samples with 0, 40, 60, 80, 100% of trehalose were prepared. The mechanical tests including moisture contents, color value, °Brix, pH and texture profile for samples. Attribute difference test with 13 attribute including springness, gloss, after taste, chewness were performed by trained sensory panels, and acceptance test on appearance, flavor, taste, texture, aftertaste, and overall quality also done by untrained panels. In the result of the mechanical tests, moisture contents and pH were increased while hardness were decreased with increasing trehalose. Also, moisness and gloss and after taste were increased with increasing trehalose in sensory attribute difference test. Acceptance test results showed that red bean Yanggaeng with 60% trehalose and 40% sucrose obtained the highest score on flavor, taste and overall quality. During storage time at refrigerator red bean Yanggaeng sweetened with higher % of trehalose(lower % of sucrose) showed significantly higher moisture contents, and lower syneresis and hardness than control sweetened with only sucrose
The purpose of this study is to examine the quality characteristics of red bean Yanggaeng sweetened with various amount of trehalose and their changes during storage time. Five red bean Yanggaeng samples with 0, 40, 60, 80, 100% of trehalose were prepared. The mechanical tests including moisture contents, color value, °Brix, pH and texture profile for samples. Attribute difference test with 13 attribute including springness, gloss, after taste, chewness were performed by trained sensory panels, and acceptance test on appearance, flavor, taste, texture, aftertaste, and overall quality also done by untrained panels. In the result of the mechanical tests, moisture contents and pH were increased while hardness were decreased with increasing trehalose. Also, moisness and gloss and after taste were increased with increasing trehalose in sensory attribute difference test. Acceptance test results showed that red bean Yanggaeng with 60% trehalose and 40% sucrose obtained the highest score on flavor, taste and overall quality. During storage time at refrigerator red bean Yanggaeng sweetened with higher % of trehalose(lower % of sucrose) showed significantly higher moisture contents, and lower syneresis and hardness than control sweetened with only sucrose
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