한국가정과학회지 (Korean Journal of Human Ecology)
- 제8권1호
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- Pages.33-48
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- 2005
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- 1226-9794(pISSN)
Agar 첨가에 따른 백설기의 품질특성 연구
A Study on Quality Characteristics of Backsulgi with Adding Agar Powder
- Kim, Kyoung-Ja (Dept. of Food Science and Nutrition, Dong-A University) ;
- Yang, Ji-Na (Dept. of Family Social-Welfare, College of Jin Ju Kookjae)
- 발행 : 2005.03.01
초록
The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show