동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제9권1호
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- Pages.81-92
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- 1999
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
승검초 첨가에 의한 경단의 특성 변화에 관한 연구
The Study of Changes of Properties in Kyongdan Added Sungumcho Powder
초록
This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.