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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.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 651 - 656 (6page)
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초록· 키워드
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In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.
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참고문헌 (24)
참고문헌 신청
AACC / 2000 / Approved Method of the American Association of Cereal Chemists / American Association of Cereal chemists St. Paul
AOAC / 1995 / Offical Methods of Analysis, In Association of Official analytical chemists. Vol 2 / Patricia cunniffed :26
박복희 / 2012 / 연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분 / 한국식생활문화학회지 27(4):374~382
Chiang PY / 2007 / Effects of pressurized cooking on the relationship between the Chem., Ical compositions and texture changes of lotus root (Nelumbo nucifera Geartn) / Food Chem 105:480~484
Chio YO / 2000 / Effects of various doncentration of natural materials on the manufacruring of soybean curd / Korea J. Pasthafvest Sci., Technol 7(2):256~261
AOAC / 1995 / Offical Methods of Analysis, In Association of Official analytical chemists. Vol 2 / Patricia cunniffed :26
박복희 / 2012 / 연잎분말을 첨가한 밥의 품질특성 및 연잎쌈밥의 저장 중 향기성분 / 한국식생활문화학회지 27(4):374~382
Chiang PY / 2007 / Effects of pressurized cooking on the relationship between the Chem., Ical compositions and texture changes of lotus root (Nelumbo nucifera Geartn) / Food Chem 105:480~484
Chio YO / 2000 / Effects of various doncentration of natural materials on the manufacruring of soybean curd / Korea J. Pasthafvest Sci., Technol 7(2):256~261
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