한국조리학회지 (Culinary science and hospitality research)
- 제13권3호
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- Pages.44-53
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
쌀가루를 농후제로 사용한 호박 크림수프의 품질 특성
Quality Characteristics of Pumpkin Cream Soup Adding Rice Powder as a Thickening Agent
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Oh, Young-Sub
(Dept. of Food Service Management and Culinary Arts, Gyeongju University)
;
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Choi, Soo-Keun
(Dept. of Culinary Science and Arts, Kyunghee University)
;
- Rha, Young-Ah (Food Service Management and Culinary Arts, Eulji University)
- 발행 : 2007.09.30
초록
This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.