한국조리학회지 (Culinary science and hospitality research)
- 제19권3호
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- Pages.248-258
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- 2013
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
구아바 분말을 첨가한 쌀 쿠키의 품질특성
The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder
- Kim, Sun-Kyung (Dept. of Baking Design, Sorabol College) ;
- Choi, Young-Sim (Dept. of Food & Culinary Art, Suwon Women's College)
- 투고 : 2013.01.25
- 심사 : 2013.06.15
- 발행 : 2013.06.30
초록
본 연구에서는 쌀가루에 구아바 분말을 0%, 10%, 20%, 30%를 첨가하여 쿠키로 제조한 후 품질특성을 살펴보았다. 구아바 분말을 첨가한 쌀 쿠키의 수분함량은
This study aims to research the quality characteristics of rice cookies added with 0%, 10%, 20% and 30% guava(Psidium guajava L.) powder, and the results are as follows. Their moisture contents ranged from
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