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Effect of Nutriprotein on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature  

오미향 (동아대학교 식품과학부 식품영양학과)
김경자 (동아대학교 식품과학부 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.1, 2003 , pp. 46-59 More about this Journal
Abstract
Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.
Keywords
Backsulgi; nutriprotein powder; sensory evaluation; mechanical characteristics;
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