호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2017.10
- 7페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 5호
ㆍ저자명 : 최희은, 유범석, 최호민, 김준협, 정성모, 이난희, 김나율, 최웅규
영어 초록
This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.
참고 자료
없음
"한국식품영양학회지"의 다른 논문
더보기 (5/10)