한국식품조리과학회지 (Korean journal of food and cookery science)
- 제7권2호
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- Pages.7-18
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- 1991
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
서류의 당화과정중 물성 및 Texture에 관한 연구
A Study on Rheological and Texture of Saccharification Process Cooked Rice, Glutinous Rice, potato and Sweet Potato
Abstract
This study was experimented saccharification process added malt extract solution into cooked sweet potato and potato with time, temperature and was tested reducing sugar changes, structural changes, pH and sensory evaluation about cooked shik-hae of rice, glutinous rice, potato, sweet potato. The results are summarized as follows: 1. Enzyme activity was highest in malt after four days of barley germination at a room temperature. 2. Electronmicroscopic observation indicated that raw starch granule of potato and that of sweet potato was 25-60
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