Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 1
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- Pages.97-101
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A study on the standard of perilla seed soup -Utilization of NA-MOOL-
들깨즙의 표준화에 관한 연구 -나물류에 이용되는 것을 중심으로-
- Cho, Hoo-Jong (Department of Food and Nutrition, Myongji University) ;
- Seo, Yeon-Hee (Department of Food and Nutrition, Myongji University) ;
- Park, Deuk-Man (Department of Food and Nutrition, Myongji University) ;
- Oh, Sung-Cheun (Department of Food and Nutrition, Daewon Junior College)
- Published : 1997.06.30
Abstract
To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at
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