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논문 상세정보

표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성

Quality Characteristics of Sulgiduk Added with Lentinus edodes Sing Powder

Abstract

This study was carried out to investigate quality characteristics of Seolgiddeok containing 0, 1, 3, 5 and 7% of Lentinus edodes powder during storage. The water content of Seolgiddeok changed little with the length of storage and the amount of Lentinus edodes powder added. Hunter′s color L value of Seolgiddeok decreased and "a"and "b"value were increased significantly by increasing the amount of Lentinus edodes powder. The hardness, gumminess, adhesiveness, chewiness and cohesiveness of Seolgiddeok decreased, but springiness increased by increasing the amount of Lentinus edodes powder. Seolgiddeok added with 3% Lentinus erodes earned the highest scores in color, taste, softness, chewiness, moistness and overall preference. From the above results of sensory and texture analyses, an addition of 3% Lentinus edodes to Seolgiddeok showed the best result in quality.

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이 논문을 인용한 문헌 (13)

  1. Kim, Chan-Hee 2009. "Quality Characteristics of Paeksulgi (Korean rice cake) Containing Various Levels of Whey Protein Isolate Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(5): 561~569 
  2. Choi, Suk-Hyun 2010. "Quality Characteristics of Sulgidduk Added with Pine Mushroom(Tricholoma matsutake Sing.) Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 23(4): 549~555 
  3. Jung, Eun-Kyun ; Joo, Na-Mi 2010. "Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response Surface Methodology" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(2): 121~128 
  4. Kim, Jung-Sun ; Kwak, Eun-Jung 2010. "Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(3): 342~349 
  5. Kim, Jung-Hyon ; Kim, Min-Young 2011. "Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(7): 993~998 
  6. Im, Hye-Eun ; Yoe, Hee-Kyung ; Chang, Seo-Young ; Han, Myung-Joo 2012. "Quality Characteristics of Gondregaedduck by the Level of Cirsium setidens and Storage" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 27(4): 400~406 
  7. Jung, Bok-Mi ; Kim, Dah-Sol ; Joo, Nami 2013. "Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(1): 1~10 
  8. Lee, Se-Hee ; Cho, Sung-Hyun 2013. "Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(3): 233~239 
  9. Kim, Mi-Seon ; Park, Jong Dae ; Lee, Hyun Yu ; Park, Sung Soo ; Kum, Jun Seok 2013. "Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(9): 1433~1438 
  10. Lee, Hyun-Jung ; Kim, So-Yun ; Park, Jae-Hee ; Kim, Rae-Young ; Jeong, Hyeon-Suk ; Park, Eunju 2013. "Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(5): 453~462 
  11. Chung, Minju ; Jeong, Hee Sun ; Joo, Nami 2013. "Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(5): 512~524 
  12. Seo, Kwang-Myung ; Chung, Yeon-Hun 2014. "Quality Characteristics of Sulgidduk Added with Turmeric Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(2): 201~207 
  13. Ahn, Gee-Jung ; Lee, Yeon-Jung 2014. "Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(3): 284~290 

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