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
피인용 0
초록·키워드
The purpose of this study is to make peach yogurt dressings using peach jam. Through this, I would like to make various processed foods using peaches. First, peach jam was prepared, and after yogurt dressing was made by adding it, the quality characteristics of the dressing were investigated through mechanical and sensory tests. The results of this are as follows. As a result of measuring the moisture content of the dressing, PD100 was the highest and the control group (CON) was the lowest. As a result of measuring the chromaticity, when the amount of peach jam added increased, the lightness and yellowness increased, and the redness decreased. The pH was highest in the control group (CON), and lowest in PD100. The viscosity was highest in PD100 and lowest in control (CON). The sugar content was the highest in the control group (CON), and the lowest in PD100. There was no significant difference in salinity between samples. As a result of the attribute difference test during the sensory test, when the amount of peach jam added increased, the viscosity, sour odor, yogurt odor, sour flavor, fruit flavor, the grainness, and thickness of the dressing were high. As a result of acceptance test, PD75, which is a 75% peach jam added, was found to be the best in flavor, taste, after taste, and overall acceptability.
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.
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