병아리콩 분말을 첨가한 국수의 품질 특성
(주)코리아스칼라
- 최초 등록일
- 2023.09.11
- 최종 저작일
- 2023.08
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 4호
ㆍ저자명 : 이연리
목차
Abstract
서 론
재료 및 방법
1. 실험재료
2. 병아리콩 분말 국수 제조
3. 일반성분 및 총 식이섬유 분석
4. 국수의 조리특성
5. 색도
6. 조직감
7. 통계분석
결과 및 고찰
1. 병아리콩 분말 첨가에 따른 국수의 일반성분
2. 병아리콩 분말 첨가에 따른 국수의 조리특성
3. 병아리콩 분말 첨가에 따른 국수의 색도
4. 병아리콩 분말 첨가에 따른 국수의 조직감 측정
요약 및 결론
References
영어 초록
Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.
참고 자료
없음
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