한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제11권1호
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- Pages.53-59
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
녹두 전분의 첨가 농도가 오미자편의 품질 특성에 미치는 영향
The Effect of Different Level of Mungbean Starch on the Quality of Omija-Pyun
- Lee, Choon-Ja (Department of Life Science, MyungJi University) ;
- Cho, Hoo-Jong (Department of Life Science, MyungJi University)
- 발행 : 1996.03.30
초록
This study was conducted to standardize the cooking methods of Omija-Pyuns and to investigate the effect of different starch densities (6% 7%, 8%, 9%) on the texture and taste of Omija-Pyuns. The results of these studies were as follows: 1) It was better for Omija to soak for 18 hours. The most favorite Mungbean starch density of 7% of Omija-Pyuns has the degree of lightness of 18.90, the degree of redness of 19.18, and the degree of yellowness of 3.98. 2) The Brix of syrup used for Omija-Pyuns was 49.4%. 3) As a result of the measurement of texture through Instron, if Mungbean starch density is increased, its hardness also increase. Each of the Omija-Pyuns (6%, 7%, 8%, 9%, in density) has showed its effection (p<0.05). 4) The result of the sensory evaluation showed that the Omija-Pyuns produced with Mungbean starch density of 7% was most preferred in appearance and overall taste, but it did not show the statistical effection (p<0.05) from the Omija-Pyuns produced with Mungbean starch density of 8%. The flavour was highest in Omija-Pyuns of 6%, and as the density was increased, the flavour decreased.
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