치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 오현빈 | - |
dc.contributor.author | 김영순 | - |
dc.contributor.author | 송가영 | - |
dc.contributor.author | 장양양 | - |
dc.contributor.author | 정기영 | - |
dc.date.accessioned | 2021-09-03T11:55:57Z | - |
dc.date.available | 2021-09-03T11:55:57Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/85199 | - |
dc.description.abstract | Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest (3.33 ˚Bx), as compared to the Control which showed the lowest values (2.77 ˚Bx). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ΔE (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control (49.77 g/cm2 and 464.80%, respectively) to CSP4 (72.21 g/cm2 and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS IC50 of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향 | - |
dc.title.alternative | Effect of Chia(Salvia hispanica L.) Seeds on Quality Properties of Yanggang | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 김영순 | - |
dc.identifier.doi | 10.9799/ksfan.2017.30.2.236 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.2, pp.236 - 242 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 236 | - |
dc.citation.endPage | 242 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002221054 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | chia seed | - |
dc.subject.keywordAuthor | quality property | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | yanggang | - |
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