In this study, we investigated the quality characteristics of rice cake added with citrus junos powder. To analyze the quality characteristics of Jeung-pyuns containing citrus junos powder, which was made by replacing the rice flour with 0, 1.5, 3, 4.5, and 6% citrus junos powder, we performed the m...
In this study, we investigated the quality characteristics of rice cake added with citrus junos powder. To analyze the quality characteristics of Jeung-pyuns containing citrus junos powder, which was made by replacing the rice flour with 0, 1.5, 3, 4.5, and 6% citrus junos powder, we performed the mechanical quality test of moisture content, sugar content, chromaticity, pH, texture, etc., quantitative descriptive analysis, preference test and others.
The results showed that the moisture content and pH decreased significantly while no significant difference was observed in sugar content. L-value decreased, while a-value and b-value increased. Texture showed significant difference as a whole.
In the preference test, the control group received the highest evaluation in all items. However, no significant difference was observed between control group and J1 sample group which formed same group in terms of taste, flavor, texture and overall preference, except for color. Thus, the J1 sample containing 1.5% citron powder was found to be the optimal addition in the sample group added with citrus junos powder.
In this study, we investigated the quality characteristics of rice cake added with citrus junos powder. To analyze the quality characteristics of Jeung-pyuns containing citrus junos powder, which was made by replacing the rice flour with 0, 1.5, 3, 4.5, and 6% citrus junos powder, we performed the mechanical quality test of moisture content, sugar content, chromaticity, pH, texture, etc., quantitative descriptive analysis, preference test and others.
The results showed that the moisture content and pH decreased significantly while no significant difference was observed in sugar content. L-value decreased, while a-value and b-value increased. Texture showed significant difference as a whole.
In the preference test, the control group received the highest evaluation in all items. However, no significant difference was observed between control group and J1 sample group which formed same group in terms of taste, flavor, texture and overall preference, except for color. Thus, the J1 sample containing 1.5% citron powder was found to be the optimal addition in the sample group added with citrus junos powder.
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