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논문 상세정보

감귤분말 첨가량에 따른 인절미의 품질 특성

Quality Characteristics of Injeulmi Containing Different Ratios of Citrus Mandarin Powder

Abstract

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

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이 논문을 인용한 문헌 (5)

  1. Kim, Chul-Woong ; Song, Eun 2010. "Quality Characteristics of Gamgyul-Injeulmi with Citrus Mandarin Powder during Storage" 한국식품영양학회지 = The Korean journal of food and nutrition, 23(2): 247~257 
  2. Hwang, Seong-Hee ; Kim, Min-Jeong ; Kim, Kang-Sung 2013. "Biochemical Properties, Volatile Compounds and Total Phenol Contents of Yuza Variety" 한국식품영양학회지 = The Korean journal of food and nutrition, 26(4): 685~692 
  3. Hwang, Seong-Hee ; Jang, Jae-Seon ; Kim, Min-Jeong ; Kim, Kang-Sung 2014. "The Change of Free Sugar, Hesperidine, Naringin, Flavonoid Contents and Antihypertensive Activities of Yuza Variety according to Harvest Date" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(6): 1051~1058 
  4. Kim, Hyo Jin ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Park, Jong-Su 2014. "Simultaneous Determination of Synephrine and N-Methyltyramine in Orange Fruit and Juice from Korean Market by UPLC-FLD" 한국식품과학회지 = Korean journal of food science and technology, 46(3): 276~282 
  5. Shin, Gil-Man 2015. "Quality Characteristics of Sponge Cake added with Citrus peel Powder" Culinary science & hospitality research = 한국조리학회지, 21(5): 88~97 

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