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http://dx.doi.org/10.5762/KAIS.2011.12.6.2685

Quality Characteristics of Chungpomook using black garlic extract  

Kim, Ae-Jung (Dept. of Food & Nutrition, Hyejeon College)
Joung, Kyung-Hee (Dept. of Hotel Culinary and Catering Management)
Shin, Seung-Mee (Dept. of Hotel Culinary and Catering Management)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.12, no.6, 2011 , pp. 2685-2690 More about this Journal
Abstract
The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.
Keywords
Black garlic extract; Mook; Mechanical characteristics; Sensory evaluation;
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Times Cited By KSCI : 11  (Citation Analysis)
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