Quality of Yackwa as Influenced by Xylitol Addition
(주)코리아스칼라
- 최초 등록일
- 2016.09.03
- 최종 저작일
- 2009.06
- 4페이지/ 어도비 PDF
- 가격 3,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : Food Quality and Culture / 3권 / 1호
ㆍ저자명 : Hai-Jung Chung
영어 초록
Yackwa was prepared by substituting syrup with xylitol (0, 10, 20, and 30%) and the quality characteristics were evaluated. Volume and specific volume were higher in Yackwa prepared with xylitol than the control. Crude fat content ofxylitol-containing Yackwa were significantly higher than that of control (p<0.05), but moisture content was not different among treatments. Incorporation ofxylitol in Yackwa lowered the redness and yellowness values (p<0.05). Instrumental hardness results showed that the addition of xylitol decreased the hardness ofYackwa. Sensory evaluation revealed no significant difference in overall desirability between controland xylitol-containing groups. Therefore, Yackwa made with up to 30% xylitol in place of syrup is as acceptable as control Yackwa without depressing sensory quality.
참고 자료
없음
"Food Quality and Culture"의 다른 논문
더보기 (3/8)