Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature

단백질 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

  • 오미향 (동아대학교 식품과학부 식품영양학과) ;
  • 김경자 (동아대학교 식품과학부 식품영양학과)
  • Published : 2003.02.01
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Abstract

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

Keywords

References

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