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논문 상세정보

건조 방법에 따른 호박 분말 및 죽의 품질 특성

Quality Characteristics of Ripened Pumpkin Powder and Gruel in Relation to Drying Methods

Abstract

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.

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이 논문을 인용한 문헌 (6)

  1. Park, Bock-Hee ; Cho, Hee-Sook ; Jeon, Eun-Raye ; Kim, Sung-Doo 2009. "Quality Characteristics of Jook Prepared with Lotus Leaf Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(1): 55~61 
  2. Jung, Kyoung-Wan ; Kim, Yoo-Kyung ; Lee, Gui-Chu 2009. "Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(2): 191~198 
  3. Park, Bock-Hee ; Cho, Hee-Sook 2009. "Quality Characteristics of Jook Prepared with Lotus Root Powder" 대한가정학회지 = Journal of the Korean Home Economics Association, 47(3): 79~85 
  4. Kim, Jong-Wook ; Sung, Ki-Hyub 2010. "A Study on Quality Characteristics of Kiwi Fruit-Gruel with Added Kiwi Concentrate" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(2): 313~320 
  5. Kim, Jin-Sook ; Kim, Young-Ja ; Yang, Ji-Won 2011. "The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(6): 755~762 
  6. Kim, Jin-Sook ; Kim, Ja-Young ; Chang, Young-Eun 2012. "The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(6): 752~758 

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