달걀 난황을 첨가한 생파스타의 품질 특성 및 기호도 평가 (Characteristics and Sensory Evaluation of Fresh Pasta Added with Egg Yolk)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 25권 / 12호 / 166 ~ 173페이지
· 저자명 : 박혜연, 이종필

초록

This study was designed for nourishing supplement with egg yolk when manufacture fresh pasta dough. The characteristics of the pasta were examined through color, texture, water absorption and sensory characteristics. The results are as follows. As the amount of egg yolk increased, the lightness and water absorption of pasta decreased and redness, yellowness, texture measurement increased significantly. The sensory evaluation results of the cooked pasta were highly affected by the amounts of egg yolk. In general, the evaluation scores of the products increased maximum values as those to certain levels and then decreased afterwards. There was a significant difference in each evaluation item and egg yolk addition was considered to have influenced the score. In consequence the proposed optimum manufacture practices based on the sensory evaluation and quality characteristics pasta contained with egg yolk were egg yolk 30 g(per wheat flour 200 g). This results, it can be seen that pasta using for nourishing supplement with egg yolk can be manufactured of the added value, and it is also possible to know the quality characteristics of each, so that basic data and industrialization will be possible later.

영어초록

This study was designed for nourishing supplement with egg yolk when manufacture fresh pasta dough. The characteristics of the pasta were examined through color, texture, water absorption and sensory characteristics. The results are as follows. As the amount of egg yolk increased, the lightness and water absorption of pasta decreased and redness, yellowness, texture measurement increased significantly. The sensory evaluation results of the cooked pasta were highly affected by the amounts of egg yolk. In general, the evaluation scores of the products increased maximum values as those to certain levels and then decreased afterwards. There was a significant difference in each evaluation item and egg yolk addition was considered to have influenced the score. In consequence the proposed optimum manufacture practices based on the sensory evaluation and quality characteristics pasta contained with egg yolk were egg yolk 30 g(per wheat flour 200 g). This results, it can be seen that pasta using for nourishing supplement with egg yolk can be manufactured of the added value, and it is also possible to know the quality characteristics of each, so that basic data and industrialization will be possible later.

참고자료

· 없음