한국식품조리과학회지 (Korean journal of food and cookery science)
- 제13권4호
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- Pages.427-433
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- 1997
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
재료배합비를 달리한 밤떡의 관능적 및 물리적 특성
Sensory and Physical Characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients
초록
Various Bam-dduk were prepared by using two kinds of chestnut flour (dried chestnut, boiled chestnut), 2 types of sugar (sugar and honey), and 3 levels of sugar (10, 20, 30 g), and they were evaluated for sensory quality, texture, moisture, and color. The addition of 10∼15% of dried chestnut flour to glutinous rice flour increased the graininess, moistness, chewiness, and sweetness of Bam-dduk, and the addition of 30∼40% boiled chestnut flour increased the graininess, moistness, and sweetness, depending up on the types and levels of sugar. The use of 10% dried chestnut flour and 30