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초록·키워드 목차

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9% Poria cocos Wolf powder during the storage at 20℃ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3% Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3% Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

Ⅴ. 문헌

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