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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.26 No.6(Wn.119)
- 발행연도
- 2020.6
- 수록면
- 117 - 126 (10page)
이용수
초록· 키워드
오류제보하기
In this study, physicochemical analysis and palatability evaluation were performed by stewing different types of sugar using typical lotus roots for Korean side dishes. (L-value) was the highest in sugar and decreased with storage. In the case of redness (a-value) and yellowness (b-value), oligosaccharides were high and, as opposed to brightness, increased with storage period. In the case of the texture, the lotus root stew was high in hardness and cohesion, and there was no significant change with storage period. The elasticity of oligosaccharide lotus root was significantly higher and did not show a significant difference according to the storage period between samples. In the adhesive strength, the lotus root stew was high and the honey and starch syrup stewed root showed the same result. As a result of the palatability test, the lotus root stewed was the highest in appearance, and the honey lotus root was highly evaluated in terms of flavor, texture, moistness, and overall preference. When developing an instant food product for Korean side dishes, it is judged that the lotus root stew with honey is suitable, and it continuously compensates for the shortcomings of the stew, and is a simple and healthy Korean food with existing lotus root stew for beginners, mixed rice and foreigners The researchers intend to provide a basic side dish for developing instant side dishes.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (32)
참고문헌 신청
Ahn, M. S. (2004) Food chemistry. Seoul, Korea: Shinkwang Publishing.
Chang, K. S. (1999). Compressed modernity and its discontents: South Korean society in transtion. Economy and Society, 28(1), 30-55.
Cho, E. H., Kim, H. A., & Kim, Y. S. (2015). Quality characteristics of the samjeong and the different types of sweeteners. Culinary Science & Hospitality Research, 21(3), 248- 258.
Choi, G. N., Kim, T. H., & Bae. H. B. (2019). Evaluation of microbiological quality of commercial Korean side dishes. Korean Journal of Food and Nutrition, 48(3), 343-351.
Choi, J. Y. (2019). Antioxidant and quality characteristics of the sucrine syrup made by different types of sugar solution. Culinary Science & Hospitality Research, 25(10), 89-99.
Chang, K. S. (1999). Compressed modernity and its discontents: South Korean society in transtion. Economy and Society, 28(1), 30-55.
Cho, E. H., Kim, H. A., & Kim, Y. S. (2015). Quality characteristics of the samjeong and the different types of sweeteners. Culinary Science & Hospitality Research, 21(3), 248- 258.
Choi, G. N., Kim, T. H., & Bae. H. B. (2019). Evaluation of microbiological quality of commercial Korean side dishes. Korean Journal of Food and Nutrition, 48(3), 343-351.
Choi, J. Y. (2019). Antioxidant and quality characteristics of the sucrine syrup made by different types of sugar solution. Culinary Science & Hospitality Research, 25(10), 89-99.
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UCI(KEPA) : I410-ECN-0101-2020-594-000890116