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
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.12
- 수록면
- 863 - 870 (8page)
이용수
초록· 키워드
오류제보하기
In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p<0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03±0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.
목차
Abstract
서론
실험 재료 및 방법
결과 및 고찰
요약 및 결론
문헌
참고문헌 (30)
참고문헌 신청
1. [단행본] - 김종욱 / 2006 / 제과 제빵 기능사 실기 및 실무 / 백산출판사 : 231 ~ 232
2. [단행본] - 원태연 / 2001 / 통계조사분석 / (주)데이타솔루션 : 253 ~ 262
3. [단행본] - AACC / 1983 / Approved Method of AACC 8th ed / American association of cereal chemists
5. [학술지(정기간행물)] - 안혜령 / 2010 / 자일리톨 첨가 머핀의 품질특성 / 한국조리학회지 16 (3) : 307 ~ 316
8. [학술지(정기간행물)] - Chung HJ / 2006 / Quality characteristics of low-fat muffins containing whey protein concentrate / Korean J Food Cookery Sci 22 : 890 ~ 897
2. [단행본] - 원태연 / 2001 / 통계조사분석 / (주)데이타솔루션 : 253 ~ 262
3. [단행본] - AACC / 1983 / Approved Method of AACC 8th ed / American association of cereal chemists
5. [학술지(정기간행물)] - 안혜령 / 2010 / 자일리톨 첨가 머핀의 품질특성 / 한국조리학회지 16 (3) : 307 ~ 316
8. [학술지(정기간행물)] - Chung HJ / 2006 / Quality characteristics of low-fat muffins containing whey protein concentrate / Korean J Food Cookery Sci 22 : 890 ~ 897
이 논문의 저자 정보
이 논문과 함께 이용한 논문
아사이베리 분말 첨가 양갱의 품질 특성
최석현
Culinary Science & Hospitality Research
2015
.12
복분자 Puree를 첨가한 Rice Sponge Cake의 품질 특성
김용두
,
심재한
,
정현숙
외 2명
동아시아식생활학회 학술발표대회논문집
2014
.05
천궁 열수 추출물을 첨가한 식혜의 품질 특성
김귀순
,
박금순
동아시아식생활학회지
2012
.12
검은콩 분말의 배합비를 달리한 스펀지 케이크의 제조 및 품질 특성
정현철
,
유승석
동아시아식생활학회지
2010
.12
울금 분말을 첨가한 식빵의 품질 특성
전태건
,
안혜령
,
이광석
동아시아식생활학회지
2010
.02
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-594-001238944