지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder.
Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.
Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.
목차
Abstract
Ⅰ. 서론
Ⅱ. 실험재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론 및 제언
REFERENCES
참고문헌 (41)
참고문헌 신청
1. [학술지(정기간행물)] - 안창준 / 2010 / 蓮子肉의 심근 경색 모델에 대한 Proteom 분석 / 동의생리병리학회지 24 (6) : 962 ~ 969
2. [기타자료] - Cho S. J. / 2011 / Highly significant increase in sales of ice cream stores / The Seoul Economic Daily
4. [학술지(정기간행물)] - Folch, J. / 1957 / A Simple method for the isolation and purification of total lipids from animal tissue / Journal of Biological Chemistry 226 : 497 ~ 509
5. [학술지(정기간행물)] - Fred J. Baur / 1977 / Official Method of Analysis of the Association of Official Analytical Chemists(AOAC) / Journal of the American Oil Chemists' Society 54 (4) : 171 ~ 172
8. [학술지(정기간행물)] - Ioanna, S. / 1990 / Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk / Journal of Food Science 55 (3) : 703 ~
2. [기타자료] - Cho S. J. / 2011 / Highly significant increase in sales of ice cream stores / The Seoul Economic Daily
4. [학술지(정기간행물)] - Folch, J. / 1957 / A Simple method for the isolation and purification of total lipids from animal tissue / Journal of Biological Chemistry 226 : 497 ~ 509
5. [학술지(정기간행물)] - Fred J. Baur / 1977 / Official Method of Analysis of the Association of Official Analytical Chemists(AOAC) / Journal of the American Oil Chemists' Society 54 (4) : 171 ~ 172
8. [학술지(정기간행물)] - Ioanna, S. / 1990 / Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk / Journal of Food Science 55 (3) : 703 ~
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