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 aimed to study the quality characteristics of Sulgidduk with Jujube powder was added in various amounts. Sulgidduk was produced by adding the equivalent of dates to 0, 3, 6, 9, and 12%, and by measuring the moisture, pH, Brix, content, chromaticity, mechanical quality characteristics, and sensory water solubility of the produced, Sulgidduk we wanted to suggest the optimal ratio of aging texture addition and optimal conditions for producing Sulgidduk As the amount of jujube powder added to the Sulgidduk increased, the moisture content ranged from 43.22% to 35.36%. While the pH value of the sample decreased significantly, the Briggs value increased significantly. As the amount of jujube powder added to the Sulgidduk increased, the brightness (L) tended to decrease, and the red chromaticity (a) and yellow chromaticity (b) increased significantly. In addition, as the amount of jujube powder added to the Sulgidduk increased, hardness, cohesiveness, elasticity, adhesion, and silver decreased, while the chewyness increased. The jujube powder (0, 3%, 6%, 9%, 12%) was added to the rice flour in the optimal mixing ratio. The optimum mixing ratio of the added jujube powder was 9% in sweetness, texture, residual taste, and overall water acceptance.,In this study, the possibility of commercialization was confirmed by adding jujube powder, and it was suggested that 9% addition could be applied to the optimal production of Sulgidduk.
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) : I410-151-25-02-093236106
