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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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.4(Wn.165)
- 발행연도
- 2024.4
- 수록면
- 20 - 28 (9page)
- DOI
- 10.20878/cshr.2024.30.4.003
이용수
초록· 키워드
오류제보하기
This study investigated the sensory characteristics of cookies made with maple sugar. The cookie samples were prepared using various ratios of maple sugar (0%, 20%, 40%, 60%, 80%, 100%). As the proportion of maple sugar increased, the moisture content, spread factor, Hunter’s color a and b of cookies increased while °Brix, pH, Hunter’s color L and hardness of cookies decreased. Attribute difference test results by 27 trained panels showed that the brownness, cell size, and roughness of appearance increased with increasing amounts of maple sugar. The caramel, maple syrup, vanilla, nuts, brunt odor and nutty and maple syrup taste became stronger as the percentage of maple sugar increased. The most percentage of maple sugar, the chewiness, moistness and fracturability of texture and after taste and residue of after taste showed the highest score. The sensory acceptance test with 52 consumers resulted that MC100 showed the highest score in odor and taste but the appearance, texture and overall acceptance scores were the lowest. The results of the overall acceptance showed that MC60 was the most preferred. And this result confirmed that consumers prefer cookie samples made by mixing sugar and maple sugar rather than white sugar 100% (CON) and maple sugar 100% (MC100). This study is meaningful in the possibility of replacement and sensory characteristics of cookies made with different maple sugar contents.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
REFERENCES
참고문헌 (38)
참고문헌 신청
A.A.C.C. (2000). Approved methods of the AACC (10th ed.) Method 10-50D. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
Aider, M., De Halleux, D., & Belkacemi, K. (2007). Production of granulated sugar from maple syrup with high content of inverted sugar. Journal of Food Engineering, 80(3), 791-797.
Ball, D. W. (2007). The chemical composition of maple syrup. Journal of Chemical Education, 84(10), 1647.
Bang, S. K., Son, E. J., Kim, H. J., & Park, S. M. (2013). Quality characteristics and glycemic index of oatmeal cookies made with artificial sweeteners. Journal of the Korean Society of Food Science and Nutrition, 42(6), 877-884.
Childs, C. (2007). Chemistry of Maple Syrup. Report of Cornell Maple Bulletin. Retrieved from https://www.nnyagdev.org/maplefactsheets/CMB%20202%20Chemistry%20of%20Maple%20Syrup1.pdf
Aider, M., De Halleux, D., & Belkacemi, K. (2007). Production of granulated sugar from maple syrup with high content of inverted sugar. Journal of Food Engineering, 80(3), 791-797.
Ball, D. W. (2007). The chemical composition of maple syrup. Journal of Chemical Education, 84(10), 1647.
Bang, S. K., Son, E. J., Kim, H. J., & Park, S. M. (2013). Quality characteristics and glycemic index of oatmeal cookies made with artificial sweeteners. Journal of the Korean Society of Food Science and Nutrition, 42(6), 877-884.
Childs, C. (2007). Chemistry of Maple Syrup. Report of Cornell Maple Bulletin. Retrieved from https://www.nnyagdev.org/maplefactsheets/CMB%20202%20Chemistry%20of%20Maple%20Syrup1.pdf
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