한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권6호
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- Pages.1279-1284
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- 1998
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- 0367-6293(pISSN)
볶음조건이 치커리의 이화학적 특성과 향기성분에 미치는 영향
Effects of Roasting Conditions on Physicochemical Characteristics and Volatile Flavor Components of Chicory Roots
-
Kim, Hyun-Ku
(Korea Food Research Institute) ;
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Lee, Boo-Yong
(Korea Food Research Institute) ;
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Shin, Dong-Bin
(Korea Food Research Institute) ;
-
Kwon, Joong-Ho
(Department of Food Science and Technology, Kyungpook National University)
- 발행 : 1998.12.01
초록
치커리의 적정 볶음조건 설정을 위하여 볶음조건에 따른 일반성분, 유리당, 갈색도, 가용성고형분 함량, 표면색깔 및 향기성분을 측정하였다. 각 온도별 적정 볶음조건은
This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at