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한국학술지인용색인(NRF)
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The physicochemical, mechanical properties and sensory evaluation of Sulgidduk using different ratio of Makgeolli Lees were investigated. The pH decreased as the amount of Makgeolli Lees increased, but acidity increased. The soluble solids increased as the amount of Makgeolli Lees increased but there were no significant difference. The L value decreased and value increased the amount of Makgeolli Lees. The degree of gelatinization of Sulgidduk containing Makgeolli Lees was high at day then decreased time. As the Lees increased, the degree of gelatinization decreased. In all treatments (except Control) degree of retro- gradation increased 2 days then decreased. As the amount of Makgeolli Lees, hardness increased but chewiness, adhesiveness, springiness and cohesiveness significantly decreased. ensory evaluation results, browness was high while sweetness, moistness, softness low as the amount of Makgeolli Lees. In overall acceptability, MLS6 was high (4.92). In conclusion, Sulgidduk 6% Makgeolli Lees was found to excellent, when consider dietary fiber content and acceptability.
권호기사
참고문헌 (21건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Cho EJ, Yang MO, Kang HJ (2007) Physicochemical characteristics of yackwa with added rice wine cake. J East Asian Soc Dietary Life 17: 94-102. | 미소장 |
| 2 | Cho KR (2009) Quality characteristics of seolgiddeok added with broccoli (Brassica oleracea var. italica Plen.) powder. Korean J Food & Nutr 22: 229-237. | 미소장 |
| 3 | Choi MY, Cho JS, Chang YH (2003) Effects of emulsifier and enzyme on the quality characteristics of seolgiddeok during strorage. J East Asian Soc Dietary Life 13: 197-215. | 미소장 |
| 4 | Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ (2003) Quality characteristics of mulberry fruit sulgidduk added with citric acid. Korean J Soc Food Cookery Sci 19: 777-782. | 미소장 |
| 5 | Jeong DH (2009) Quality characteristics of sulgidduk added with lemon balm and rosemary. MS Thesis Myongji University, Younin. p 18. | 미소장 |
| 6 | Kim BW, Yoon SJ, Jang MS (2005) Effects of addition baekbokryung (white Poria cocos Wolf) powder on the quality characteristics of sulgidduk. Korean J Food Cookery Sci 21: 895-907. | 미소장 |
| 7 | Kim DH (2010) Food chemistry. Tamgudang, Seoul. p. 50. | 미소장 |
| 8 | Kim GY, Moon HK, Lee SW (2006) Quality characteristics of sulgidduck prepared by addition of astringent persimmon powder. Korean J Food Preserv 13: 697-702. | 미소장 |
| 9 | Kim HY (2005) Utilization in functional foods as rice makgeolli lee. MS Thesis Kyungpook National University, Deagu. p 2. | 미소장 |
| 10 | Kim SK, D'Applolnia B. L. (1977) The staling of bread. Baker's Dig 51: 34-40. | 미소장 |
| 11 | Kim SM, Cho WK(2006) Effects of takju (Korean tabid rice wine) lees on the serum glucose levels in streptozotocininduced diabetic rats. Korean J Food Culture 21: 638-643. | 미소장 |
| 12 | Kim SS (1985) The scientific review of traditional Korea foods. Sookmyung Women's University Press, Seoul. pp 331. | 미소장 |
| 13 | Kong MH, Jeong ST, Yeo SH, Choi JH, Choi HS, Han GJ, Jang MS, Chung IM (2011) Determination of ginseng yakju quality suing different percentages and application dates of ginseng. J East Asian Soc Dietary Life 21: 207-214. | 미소장 |
| 14 | Korean Food Standards Codex (2012) 10-1-28. | 미소장 |
| 15 | Lee HJ, Kim HJ, Cha GH (2005) Sensory and mechanical characteristics of songhwasulgi by different ratio of ingredients. Korean J Food Cookery Sci 21: 505-513. | 미소장 |
| 16 | Lee HS, Kim SM (2010) Quality characteristics of morning rolls added with makgeolli lees extract powder. Korean J Food Culture 25: 633-638. | 미소장 |
| 17 | Lee JM (1992) Study on rice cake culture of Korea, the formation of the origin and development process. Korean J Dietary Culture 7: 181-193. | 미소장 |
| 18 | Lee JP (2008) The sensory characteristics of brown sauce by adding different ratios of jubak. The Korean Journal of Culinary Research 14: 152-160. | 미소장 |
| 19 | Lim JH, Park JH (2011) The quality characteristics of sulgidduk prepared with parsley powder. Korean J Soc Food Cookery Sci 27: 101-111. | 미소장 |
| 20 | Shon SK, Rho YH, Kim HJ, Bae SM (1990) Takju brewing of uncooked rice starch using Rhizopus koji. Kor J App Microbiol Biotech 18: 506-510. | 미소장 |
| 21 | Won JH, Son JA, Kim HJ, Kim GW, Noh BS (2006) Quality characteristics of pork with addition of jubak (sulchigegie). Korean J Food Culture 21: 565-570. | 미소장 |
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