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논문 상세정보

브로콜리 분말을 첨가한 설기떡의 품질 특성

Quality Characteristics of Seolgiddeok added with Broccoli(Brassica oleracea var. italica Plen.) Powder

Abstract

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

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이 논문을 인용한 문헌 (9)

  1. Lee, Eun-Suk ; Shim, Jae-Yong 2010. "Quality Characteristics of Sulgidduk with Yacon Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 26(5): 545~551 
  2. Kim, Gyu-Yeol ; Yang, Mi-Ok 2010. "Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(2): 291~298 
  3. Kim, Mee-Jin ; Chung, Hai-Jung 2011. "Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder" 한국식품저장유통학회지 = Korean journal of food preservation, 18(1): 39~45 
  4. Lim, Jeom-Hee 2011. "Quality Characteristics of Sulgidduk Prepared with Apple Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 27(2): 111~123 
  5. Choi, Bong-Soon ; Kim, Hye-Young 2011. "Quality Characteristics of Sulgidduk Added with Hydrangea serrata Seringe Powder" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 22(2): 257~265 
  6. Cheigh, Chan-Ick ; Lee, Jin-Hee ; Chung, Myong-Soo 2011. "Quality Characteristics of Vegetables by Different Steam Treatments" 한국식품영양학회지 = The Korean journal of food and nutrition, 24(3): 464~470 
  7. Kim, Mi-Seon ; Park, Jong-Dae ; Lee, Hyun-Yu ; Park, Sung-Soo ; Kum, Jun-Seok 2012. "Changes in the Quality Characteristics of Topokkidduk Prepared with Garlic Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(7): 982~987 
  8. Lee, Joo Hee ; Shin, Ji Yeon ; Kim, Changim 2014. "A Study on Differences of Nutritional Knowledge·Food Hygiene and Practice between Foodservice Employees and the Housewives" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(6): 1022~1032 
  9. Kim, Mi-Sun ; Lee, Ye-Seul ; Kwon, Ha-Young ; Kim, Jong Sik ; Sohn, Ho-Yong 2014. "Antioxidative, Antimicrobial, and Anti-proliferative Activities of the Floret and Stalk of Broccoli (Brassica oleracea L.)" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 42(1): 58~66 

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