마 가공처리를 달리한 마죽의 품질특성
Characteristics of Yam-Gruel with Yam (Disocorea batatas) Juice and Powder
0
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
Yam (Disocorea batatas) has been reported to contain biologically active compounds such as mucin and saponin. Juice or powder of yam were used to develop yam-gruel. The pH and solid content of yam-gruel decreased with increasing amount of juice and powder. Viscosity of yam-gruel with juice decreased with increasing amount of juice. Otherwise, viscosity of yam-gruel without yam was the lowest at 1864.67 cP and it increased with increasing amount of powder. Spreadability of the gruel was the lowest at 7.16 cm without yam. Spreadability of yam-gruel with yam juice increased with increasing addition amount. However spreadability of yam-gruel with powder was the lowest at 5.74 cm with 1.14% powder (GYP8; P<0.001) and decreased with increasing powder addition. The L-value of yam-gruel with added juice and powder decreased but a- and b-value increased with increasing addition. Preference of yam-gruel showed the highest values of color, flavor, taste, viscosity, and overall-acceptability values with 4.28% juice (GYJ30) and in the case of powder it showed the highest values of taste, viscosity, and overall-acceptability with 0.86% powder (GYP6).
Abstract
Yam (Disocorea batatas) has been reported to contain biologically active compounds such as mucin and saponin. Juice or powder of yam were used to develop yam-gruel. The pH and solid content of yam-gruel decreased with increasing amount of juice and powder. Viscosity of yam-gruel with juice decreased with increasing amount of juice. Otherwise, viscosity of yam-gruel without yam was the lowest at 1864.67 cP and it increased with increasing amount of powder. Spreadability of the gruel was the lowest at 7.16 cm without yam. Spreadability of yam-gruel with yam juice increased with increasing addition amount. However spreadability of yam-gruel with powder was the lowest at 5.74 cm with 1.14% powder (GYP8; P<0.001) and decreased with increasing powder addition. The L-value of yam-gruel with added juice and powder decreased but a- and b-value increased with increasing addition. Preference of yam-gruel showed the highest values of color, flavor, taste, viscosity, and overall-acceptability values with 4.28% juice (GYJ30) and in the case of powder it showed the highest values of taste, viscosity, and overall-acceptability with 0.86% powder (GYP6).
참고문헌 (29)
- 김우정, "식품관능검사법", pp.33~119 (2001), 효일출판사
- 최은주, "토마토 분말을 첨가한 죽의 품질 특성", 한국식품조리과학회지, 31(3), pp.233~240 (2015), 한국식품조리과학회
- 하현숙, "마와 찹쌀의 첨가 비율에 따른 고아미 쑥갠떡의 품질 특성", 한국식품영양과학회지, 43(10), pp.1571~1578 (2014), 한국식품영양과학회
- 홍인이, "우엉을 첨가한 우엉죽의 개발에 관한연구", Culinary Science & Hospitality Research, 20(1), pp.18~26 (2014), (사)한국조리학회
- 황성연, "밀, 쌀, 현미 및 보리로 제조한 시판 국수의 물성 및 품질특성", 한국외식산업학회지, 10(1), pp.19~27 (2014), 한국외식산업학회
- 김현아, "호박 재료 배합비율을 달리한 호박죽의 품질 특성 연구", 동아시아식생활학회지, 25(1), pp.162~175 (2015), 동아시아식생활학회[DOI]
- 김정미, "은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성", 한국식품과학회지, 36(3), pp.410~415 (2004), 한국식품과학회
- 김정선, "마 분말을 첨가한 설기떡의 품질 특성", 한국식생활문화학회지, 25(3), pp.342~349 (2010), 한국식생활문화학회
- 김정선, "마를 첨가한 죽의 품질특성", 한국식생활문화학회지, 26(2), pp.184~189 (2011), 한국식생활문화학회
- 김종욱, "키위 농축액을 첨가한 키위 죽의 품질 특성에 관한 연구", 동아시아식생활학회지, 20(2), pp.313~320 (2010), 동아시아식생활학회
- 김기쁨, "수침시간에 따른 슈퍼자미 밥의 취반특성", 한국외식산업학회지, 13(1), pp.41~51 (2017), 한국외식산업학회[DOI]
- 김경미, "국내산 마 품종별 이화학적 성분 및 항산화 활성", 동아시아식생활학회지, 25(5), pp.880~886 (2015), 동아시아식생활학회[DOI]
- 김성옥, "야콘 분말을 첨가한 복합분의 리올로지 특성", 한국외식산업학회지, 8(3), pp.21~38 (2012), 한국외식산업학회
- Jun, H. I, "Quality characterisitcs of doenjang added with yam (dioscorea batatas)", Journal of Agriculture of life Scicence, 43(2), pp.54~58 (2012)
- June, J. H, "A study on the preference of korean traditional ‘jook’", Korean J Food Culture, 13(5), pp.497~507 (1998)
- 이현석, "마 분말이 첨가된 즉석 누룽지의 품질특성", 한국식품저장유통학회지, 16(5), pp.680~685 (2009), 한국식품저장유통학회
- 이정호, "마 분말을 첨가한 약과의 제조와 품질특성", Culinary Science & Hospitality Research, 20(6), pp.56~68 (2014), (사)한국조리학회
- 이미경, "파래 분말을 첨가한 죽에 관한 품질 특성", 한국식품조리과학회지, 26(5), pp.552~558 (2010), 한국식품조리과학회
- 이승민, "모시잎을 첨가한 죽의 품질 특성", Culinary Science & Hospitality Research, 19(5), pp.76~86 (2013), (사)한국조리학회[DOI]
- 이승민, "자색고구마를 활용한 노인식 죽의 개발 및 품질 특성", 동아시아식생활학회지, 23(2), pp.234~240 (2013), 동아시아식생활학회
- 이영택, "반응표면 분석법을 이용한 모시분말 첨가 비단죽 제조조건 조사", 한국식품저장유통학회지, 19(6), pp.841~848 (2012), 한국식품저장유통학회
- Oh, S. C, "Effects of adding dioscorea japonica on the quality characteristics of white bread", Journal of The Vatural Science, 19, pp.58~64 (2000)
- 박복희, "연잎 분말을 첨가한 죽의 품질 특성", 한국식품조리과학회지, 25(1), pp.55~61 (2009), 한국식품조리과학회
- 박복희, "땅콩분말을 첨가한 죽의 품질 특성", 한국식품저장유통학회지, 22(5), pp.660~665 (2015), 한국식품저장유통학회
- 박복희, "노루궁뎅이버섯(Hericium erinacium)분말을 첨가한 죽의 품질 특성", 한국식생활문화학회지, 30(2), pp.227~232 (2015), 한국식생활문화학회[DOI]
- 유승연, "구운 아몬드와 생 아몬드 첨가량이 다른 죽의 품질 특성", 한국식품조리과학회지, 23(6), pp.832~838 (2007), 한국식품조리과학회
- Seo, B. H, "A study of preparing gruel and quality characteristics of tomato gruel", Korea Academy of Fodservice Industry and Management, 4(1), pp.63~78 (2008)
- 신승렬, "제조방법에 따른 마 스낵의 성분 변환", 한국식품저장유통학회지, 11(4), pp.516~521 (2004), 한국식품저장유통학회
- 윤숙자, "한국 전통죽의 영양소에 관한 연구 - 열량 및 일반성분을 중심으로 -", 한국식품영양과학회지, 37(7), pp.879~885 (2008), 한국식품영양과학회