원문정보
초록
영어
Wild grape extract (WGE) was added into hwajeon at different concentrations (0, 5, 15, 30, 50% of water). The resulting hwajeon were analyzed for their physicochemical and sensory properties. With increasing concentrations of WGE, the pH of dough and hwajeon decreased, and their degrees brix and color intensity increased, presumably due to the presence of tartaric acid, sugar, and anthocyanin in the WGE. The WGE- enriched hwajeon showed higher hardness, gumminess, and chewiness than control hwajeon, which might have been because the sugar and tartaric acid in the WGE partially inhibited starch gelatinization during heat processing. Nevertheless, all the sensory properties and preference were higher in WGE-enriched hwajeon than controls, which could be partially attributed to the fact of that the WGE-enriched hwajeon retained relatively higher moisture. It is suggested that WGE-enriched hwajeon with high preference could be prepared without loss of hwajeon quality.
목차
서론
재료 및 방법
실험재료 및 시약
머루즙의 성분 분석
일반성분, pH, 당도, 총산도
무기질 및 중금속
총 환원력(Total Reducing Capacity)
화전(hwajeon) 제조
반죽과 화전의 pH, 당도 및 외관
화전의 색도 측정
화전의 Texture 측정
관능검사
자료의 통계처리
결과 및 고찰
머루즙 성분 분석
총 환원력(Total Reducing Capacity)
머루즙 첨가에 따른 화전 반죽
머루즙 첨가에 따른 화전
요약
문헌