[논문]A Study on the Development of Healthy Desserts Using Plums

SHIN, Mee-Hye; CHOI, Nakhyun; CHA, Seong-Soo

doi:10.13106/kjfhc.2022.vol8.no5.1.

[국내논문] A Study on the Development of Healthy Desserts Using Plums 원문보기

The Korean Journal of Food & Health Convergence = 식품보건융합연구, v.8 no.5, 2022년, pp.1 - 9

SHIN, Mee-Hye (Department of Food Science and Service, Eulji University) , CHOI, Nakhyun (Department of Food Science and Service, Eulji University) , CHA, Seong-Soo (Department of Food Science and Service, Eulji University)

Abstract ▼ AI-Helper

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

주제어

표/그림 (2)

표 Table 1: Composition of scone added with concentrated plum
표 Table 2: Sensory evaluation of scone with concentrate plum

참고문헌 (16)

Chae, M. H., Park, N. Y., Jeong, E. J., & Lee, S. H. (2006). Quality characteristics of the bread added with Prunus mume byproduct obtained from liquer manufacture. Journal of the Korean Society of Food Science and Nutrition, 35(9), 1267-1272.
Choi, J. E., & Lee, J. H. (2015). Selected physicochemical and consumer preference characteristics of Baikseolgi with pomegranate concentrate. Journal of the Korean Society of Food Science and Nutrition, 44(1), 160-164.
Choi, O. J., & Jung, H. N. (2019). Effects of fats and oils on the quality characteristics of rice scone. Korean Journal of Food Preservation, 26(5), 539-544.

상세보기
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[국내논문] A Study on the Development of Healthy Desserts Using Plums 원문보기

Abstract ▼ AI-Helper

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표/그림 (2)

표/그림 (2)

참고문헌 (16)

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