• 제목/요약/키워드: Sungumcho Kyongdan

검색결과 1건 처리시간 0.014초

승검초 첨가에 의한 경단의 특성 변화에 관한 연구 (The Study of Changes of Properties in Kyongdan Added Sungumcho Powder)

  • 임영희;김미원;김애정
    • 동아시아식생활학회지
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    • 제9권1호
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    • pp.81-92
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    • 1999

  • This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

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