인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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.
논문 기본 정보
- 저자정보
초록·키워드
This study investigated the quality characteristics and sensory properties of Cheongpomook prepared with different contents of Liriope platyphylla powder (0, 2, 4, 6, 8%). The proximate composition con- tents of Liriope platyphylla powder were analyzed as composed 5.82% of moisture, 3.17% of crude ash, 0.03% of crude fat, and 85.27% of carbohydrate. The color values of Liriope platyphylla powder was analyzed as 76.13 of L value, 3.09 of a-value, 17.20 of b-value. As the amount of Liriope platyphylla powder increased, the moisture, pH and syneresis significantly decreased. In chromaticity determination, The L-value significantly decreased but the a-value and b-value significantly increased with increasing the levels of Liriope platyphylla powder in Cheongpomook. In the texture analysis measurement, the hardness, gumminess, springiness, cohesiveness and chewiness decreased as the Liriope platyphylla powder ratio increased and the DPPH radical-scavenging activites and total polyphenol significantly increased. In the sensory evaluation, the appearance was appeared the highest with 7.25 points of Cheongpomook added with 4% Liriope platyphylla powder. And the flavor, texture, taste and overall acceptance of Cheongpomook added with 6% Liriope platyphylla powder showed 6.83, 7.33, 7.68 and 7.38 points respectively, which were the highest among all samples. Therefore, Cheongpomook added with 6% Liriope platyphylla powder was evaluated as better quality and taste to Cheongpomook in this study.
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) : I410-151-25-02-091234668
