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
In this study, sweet pumpkin powder 0, 5, 10, 15, 20% was added to make dasik, and dasik moisture, ash, pH, Brix, content, color and antioxidant, mechanical quality characteristics, and sensory characteristics were measured, and the optimum conditions for the manufacture of dasik were presented at an optimal ratio.,The moisture content was significantly increased as the amount of pumpkin powder was increased, and the ash and pH were significantly decreased as the amount of pumpkin powder was in- creased, and the sugar content was increased as the amount of pumpkin powder was increased.,As the amount of Dasik increased, brightness (L) decreased, redness (a) and yellowness (b) significantly increased, and total polyphenol content and DPPH radical scavenging activity significantly increased as the amount of pumpkin added increased.,In addition, hardness, hardness, elasticity, cohesiveness and cohesiveness decreased as the sweet pumpkin powder added to Dasik increased.,The color and flavor of sweet pumpkin powder Dasik showed higher results as the amount of addition increased, and in the evaluation of texture, taste, and overall preference, the sweet pumpkin powder SRH 15% added group showed good preference in terms of preference.,As a result of this study, dasik made by adding pumpkin powder was judged to be excellent in sensory preference, and it is judged that it can be developed
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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