Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
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- Pages.515-518
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- 1992
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- 0367-6293(pISSN)
Changes in Quality Attributes of Chang-pyung Yeot (taffy-like foods) with Storage Temperature
창평쌀엿의 저장온도에 따른 품질특성의 변화
- Rhee, Chong-Ouk (Dept. of Food Science & Technology, Chon-nam National University) ;
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Park, Keun-Hyung
(Dept. of Food Science & Technology, Chon-nam National University) ;
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Seog, Ho-Moon
(Korea Food Research Institute)
- Published : 1992.10.01
Abstract
In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day's storage. There was no change of quality at storage temperature below
창평쌀엿의 최적 품질유지 조건을 찾고저 저장온도에 따른 관능검사, puncture force의 측정, 단면의 모양 변화 및 색도의 변화 등을 실험하고 종합 분석하여 본 결과 저장온도