Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 3
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- Pages.300-305
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on the Quality Characteristics of Soybean Dasik by Addition of Chitosan-Oligosaccharide
키토산 올리고당 첨가량에 따른 콩다식의 품질 특성
- Jung Eun-Jin (Dept. of Food and Nutrition, Inha University) ;
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Woo Kyung-Ja
(Dept. of Food and Nutrition, Inha University)
- Published : 2005.06.01
Abstract
Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and
Keywords
- Soybean Dasik;
- quality characteristics;
- chitosan-oligosaccharide;
- sensory evaluation;
- mechanical characteristics