Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 10 Issue 4
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- Pages.247-253
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- 1995
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Instrumental and Sensory Characteristics of Yanggaeng Mixed with Kidney Bean Sediment
강낭콩 앙금 혼합율에 따른 양갱의 기계적.관능적 특성
- Park, Sun-Hee (Korea Institute of Food Hygiene) ;
- Cho, Eun-Ja (Department of Food and Nutrition, Sungshin Women's University)
- Published : 1995.10.30
Abstract
The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at
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