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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.6
- 수록면
- 221 - 231 (11page)
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초록· 키워드
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This study was carried out to investigate the quality characteristics of Jeung-pyun using high yielding type rice (Dasan, Keunseom) and processing type rice (Daerip, Seolgang, Yangjo) for applying a new processes in rice food industry. The weight, volume, specific volume and expansion of Jeung-pyun were the highest in Dasan. The shapes of cross section showed that the air cell of Jeung-pyun made from Dasan and Daerip were smaller and more regular than Keunseom, Seolgang, and Yangjo. The Jeung-pyun of Daerip was the highest in L value, springiness, cohesiveness and chewiness, Keunseom was the highest in a value and hardness; Yangjo was the highest in b value, adhesiveness and gumminess. Jeung-pyun of Dasan was shown, through sensory evaluation, to be the highest in flavor, appearance and overall preference. The Jeung-pyun of Daerip was the highest in color and taste preference, while Seolgang was the highest in texture preference.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 연구방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References
참고문헌 (38)
참고문헌 신청
1. [학술지(정기간행물)] - An SM / 2002 / Quality characteristics of Jeung-pyun according to the leavening agents / Korean J Human Ecology 5 : 48 ~ 61
2. [학술지(정기간행물)] - Choi HC / 2002 / Perspectives in varietal improvement of rice cultivars for high-quality and value-added products / Korean J Crop Sci 47 : 15 ~ 32
3. [학술지(정기간행물)] - Choi SE / 1993 / Standardization for the preparation of traditional Jeung-pyun / Korean J Food Sci Technol 25 : 655 ~ 665
4. [학술지(정기간행물)] - Choi YH / 1996 / Studies on processing aptitude of various additives on the preparation of Jeung-pyun / J East Asian Diet Life 6 : 85 ~ 92
5. [학술지(정기간행물)] - 한영숙 / 2004 / 식이성 다당류와 대두첨가에 의한 증편의 품질개선 / 한국식품조리과학회지 20 (6) : 695 ~ 707
2. [학술지(정기간행물)] - Choi HC / 2002 / Perspectives in varietal improvement of rice cultivars for high-quality and value-added products / Korean J Crop Sci 47 : 15 ~ 32
3. [학술지(정기간행물)] - Choi SE / 1993 / Standardization for the preparation of traditional Jeung-pyun / Korean J Food Sci Technol 25 : 655 ~ 665
4. [학술지(정기간행물)] - Choi YH / 1996 / Studies on processing aptitude of various additives on the preparation of Jeung-pyun / J East Asian Diet Life 6 : 85 ~ 92
5. [학술지(정기간행물)] - 한영숙 / 2004 / 식이성 다당류와 대두첨가에 의한 증편의 품질개선 / 한국식품조리과학회지 20 (6) : 695 ~ 707
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UCI(KEPA) : I410-ECN-0101-2014-520-003298942