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Effect of Addition of Various Mesh Sifted Powders from Safflower Seed on Quality Characteristic of Yangeng  

김준한 (경북대학교 식품공학과)
박준홍 (경북농업기술원 의성약초시험장)
박소득 (경북농업기술원 의성약초시험장)
김종국 (상주대학교 식품영양학과)
강우원 (상주대학교 식품영양학과)
문광덕 (경북대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 309-314 More about this Journal
Abstract
Safflower Yangengs were prepared with composite dried powder of small red bean(Phaseolus radiatus L.) containing various ratios of safflower(Carthamus tinctorius L.) seed powder sifted through 20, 35, 45 and 60 mesh size and kinds of mixed water, their cooking characteristics were evaluated. Water content and water activity of cooked products were increased as the content and sieve mesh number of safflower seed powder increasing from 5%, 20 mesh to 20%, 60mesh, respectively. Color values of yangeng were increased in green tea extract mixed water. Rheological properties of yangengs were measured by compression test with texture analyzer, as results, hardness and fracturability increased that were shown in high content and high mesh number sifted safflower seed powder, but adhesiveness and springiness decreased, respectively. From the sensory evaluation test for yangeng, sensory scores were good scores in more mesh number sifted powder addition, especially overall acceptance, texture and fracturability. The 45mesh and 15% powder added yangeng was noted as having high sensory scores and preferable acceptability in sensory evaluation.
Keywords
safflower powder; yangeng; color; rheological properties; sensory evaluation;
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Times Cited By KSCI : 1  (Citation Analysis)
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