한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제18권6호
  • /
  • Pages.661-669
  • /
  • 2002
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적ㆍ텍스쳐 특성

Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners

  • 이효지 (한양대학교 식품영양학과) ;
  • 정낙원 (배화여자대학 전통조리과) ;
  • 차경희 (서울여자대학교 식품영양학과)
  • 발행 : 2002.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

키워드

참고문헌

  1. 임경채 : 조림학본론, 향문사, p.271, 1992
  2. 농촌영양개선연수원 : 식품성분표, 농촌진흥청, p.194, 1991
  3. 이정숙 : 송엽과 송화의 성장에 따른 영양성분의 변화에 관한 연구, 한양대석사논문, 1980
  4. 문정조 : 솔잎의 항암효과에 관한 연구, 건국대석사논문, 1993
  5. 민중서각 편집부 : 동의보감사전, 민중서각, 1994
  6. 임웅규․유청자․이재영 : 솔잎건강법, 오성출판사, 2000
  7. Lee, HG : A Bibliographical Study of D'ock (Korean Rice Cake) in Yi dynasty. The Research of Reports. Miwon Research Institute of Korean Food & Dietary Culture Vol.1:45-113, 1988
  8. Shim, YH, Yoo, CH and Cha, GH : Sensory and Physiochemical characteristics of Jeungpyun prepared with the addition of pine leaves powder, Seoul women's University Journal of the natural science vol.12, p.81-93 December 2000
  9. Kim, JG : Nutritional Properties of Chol-Pyon Preparation by Adding Mugwort and Pine leaves. Korean J. Soc. Food Sci., 11(5):446-455, 1995
  10. Lee, HG and Han JY : Sensory and mechanical characteristics of Solsulgi in adding pine leaves by different ratio of ingredient Korean J. Soc. Food Sci., 18(2):164-172, 2002
  11. Yoo, AR and Lee, HG : A Study of the Physical Characteristics of Backsulgi by the Amount of Water and Some Kinds of Sweeteners. J. Korean Soc. Food Nutr., 13(4):381-388, 1984
  12. Song, JS and Oh, MS : Effect of Cooking with Pressure Cooker and Particle Size of Rice flour on Quality Characteristics of Packsulgi, Korean J. Soc. Food Sci., 8(3):233-239, 1992
  13. Lee, YK and Lee, HG : Change of Texture of Back-pyun as affected by glutinous-rice. Korean J. Soc. Food Sci., 2(2):43-50, 1986
  14. Sim, YJ, Paik, JE and Chun, HJ : A study on the Texture Characteristics of Ssooksulgis Affected by Mugwarts. Korean J. Soc. Food Sci., 7(1):35-43, 1991
  15. Kim, JY, Cha, GH and Lee, HG : Sensory and Physical Characteristis of Bam-dduk Prepared with Different Ratio of the Ingredients. Korean J. Soc. Food Sci., 13(4):427- 433, 1997
  16. Baek, GS and Lee HG : Sensory and Mechanical characteristics of Seosokbyung by Different ratio of Ingredient. Korean J. Soc. Food Sci. 17(3):255-268, 2001
  17. Elisabeth Larmond : Method for Sensory Evaluation of Food, Canada Dept, of Agriculture, 1970
  18. Maynard. A. Amerine : Principle of sensory Evaluation of Food, Academic Press New York ＆ London, 1965
  19. 김광옥, 김상숙, 성내경, 이영춘 : 관능검사 방법 및 응용, 신광출판사, p.160 1997
  20. Deman TM : Rheology on Texture in Food Quality. The AVI. publishing company INC. New York. 588. 1976
  21. Bourne, MC : Texture profile analysis. J. Food Technol, 32:62, 1978
  22. A.O.A.C : Official Methods of analysis, 15th ed. Association of Official Analytical chemists, Washington D.C, 1990
  23. 주현규, 조규성, 조광행, 제수규, 박충균, 마상조 : 식품분석법, 유림문화사, pp245-246, 1990
  24. 이철호, 채수규, 이진근, 박봉상 : 식품공업품질관리이론, 유림출판사, p.18, 1982
  25. Duncan, DB : Multiple range and multiple Ftest, Biometrics, 11:1, 1955 https://doi.org/10.2307/3001478
  26. 김해식 : Spss 컴퓨터 분석기법, 박영사, 1987
  27. 채서일, 김범종 : SPSS/PC+를 이용한 통계분석, 법문사, 1991
  28. Han, JY and Lee, HG : Sensory and mechanical characteristics of Solsulgi in adding pine leaves juice by different ratio of ingredient, Hanyang University Journal of Life Science vol. 20, pp.77-94 2002
  29. Cha, GH and Lee, HG : Texture Characteristics of Seoktanbyung as Affected by Ingredients. Korean J. Soc. Food Sci., 8(2):65-71, 1992
  30. Kim, YY and Cho, HJ : A Study on the Quality properties of Dotoridduck added with Acorn Jelly Powder. Korean J. Soc. Food Sci., 16(3):260-266, 2000
  31. Lee, HG and Kim, HJ : Sensory and Mechanical Characteristics of Sangjabyung by Different Ingredient. Korean J. Soc. Food Sci., 16(4):342-351, 2000
  32. Gu, SY and Lee, HG : The Sensory and Textural Characteristics of Chiksulgi. Korean J. Soc. Food Cookery Sci., 17(5):523-532, 2001
  33. Hwang, MG and Lee, HG : Texture Characteristics of Seokibyung as Affected by Ingredients. Korean J. Soc. Food Sci., 9(3):198-203, 1993
  34. Lee, HG : A Study of the Texture of Shinggumchoyun by the Amount of water and some kinds of sweeteners. Korean J. Soc. Food Sci., 7(4):41-49, 1991
  35. Lee, HG and Kim, KJ : Sensory and Mechanical Charecteristics of Moo-dduk by Different Ingredients. Korean J. Soc. Food Sci., 10(3):242-248, 1994