Food Science and Preservation (한국식품저장유통학회지)
- Volume 4 Issue 2
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- Pages.173-180
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- 1997
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
The Changes in Quality of Sugars Chestnuts by Sugars and Heating Methods
당의 종류 및 가열방법에 따른 당침밤 제품의 품질 변화
Abstract
The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9