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논문 상세정보

현미녹차인절미의 녹차 첨가량에 따른 Texture 특성

Sensory and Mechanical characteristics of Heunmi-nokcha-injulmi supplemented by Green tea powder

Abstract

The purpose of this study was to investigate effect of the amounts of unpolished glutinous rice flour with green tea powder difference of adding amount on the sensory and objective characteristics of Heunmi-nokcha-injulmi which is KOREAN TRADITIONAL RICE CAKE supplemented with green tea. The results were as follow : According to sensory evaluation of Heunmi-injulmi, the score of the color, flavor, chewiness, and overall of adding green tea were higher than those of no-adding green tea, especially the best acceptance was shown in adding 2% green tea. The more the amount of green tea powder was increased, the more the hardness and gumminess of Heumni-injulme was increased in the textural profiles, whereas the cohesiveness and elasicity of those was decreased. The moisture content of Heunmi-injulme adding green tea powder was ranged to 42-45%, and it was increased as the amount of green tea powder be increased. The more the amount of adding green tea powder was increased, the more yellow and green color was changed darker and stronger. Refer to this study with the advisable recipe for as follow : Heunmi-nokcha-injulmi adding 294g(98%) unpolished glutinous rice flour and 6g(2%) green tea powder.

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이 논문을 인용한 문헌 (3)

  1. Yun, Geun-Young ; Kim, Myoung-Ae ; Hyun, Ji-Soo 2005. "The Effect of Green Tea Powder on Quality of Dasik" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 20(5): 532~537 
  2. Paik, Jin-Kyung ; Kim, Jeong-Mee ; Kim, Jong-Goon 2005. "Textural and Sensory Properties of Jeolpyon added with Buckwheat" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 20(6): 715~720 
  3. Baik, Eun-Young ; Lee, Hye-Seong ; Lee, Kyung-Sook ; Lee, Jin-Won ; Kim, Haeng-Ran ; Cho, Mi-Sook ; Kim, Kwang-Ok 2007. "Physicochemical and Sensory Characteristics of Gangjung Containing Sorbitol during Storage" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 22(1): 115~126 

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