인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Frog is a food resource that has been eaten in Korea for a long time. It has various nutrients including protein, so frog breeding techniques are being developed in Korea as one of future alternative food. Although frog has various nutritional components, including proteins, but it is difficult to eat due to the problem of appearance. This study investigated the quality characteristics of Jook added with edible frogs powder (EFP). The proximate composition of EFP was as follows: moisture, 9.2%; crude protein, 56.0%; crude lipid, 0.3%; crude ash, 29.5%; and carbohydrate, 5.0%. The Jook was prepared with various levels of EFP (0, 1, 3, 5, 7, 10%). After making the Jook, it was examined for the effect of adding amounts of EFP on quality characteristics using a physicochemical test and a sensory evaluation. As the level of EFP increased the lightness (L-values) decreased and redness (b-values) increase. However, yellowness (a-values) increased to 7% level of EFP, but decreased at 10% level of EFP. The Jook had lower spreadability values as the amount of EFP increased. The result of the sensory evaluation showed that overall-preference had the highest score in the Jook containing 1% level of EFP. In conclusion, the Jook added with 1% addition of EFP would be the useful.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
최근 본 자료 전체보기
UCI(KEPA) : I410-ECN-0101-2018-324-001818004
