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Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweeteners  

이효지 (한양대학교 식품영양학과)
정낙원 (배화여자대학 전통조리과)
차경희 (서울여자대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.6, 2002 , pp. 661-669 More about this Journal
Abstract
The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.
Keywords
Solsulgi; sensory evaluation; mechanical characteristics; color value; moisture content;
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Times Cited By KSCI : 1  (Citation Analysis)
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