이소말토 올리고당의 첨가가 약과의 품질특성에 미치는 영향

• 영문명: Effects of the Addition of Isomaltooligosaccharides on the Quality Characteristics of Yak-kwa
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Kim Hyang-Sook) 서월석(Seo Wal-Suk) 김은겸(Kim Eun-Kyum) 이화영(Lee Whah-Young)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제6권 2호, 113~123쪽, 전체 11쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2002.12.01

영문 초록

This study was to develope low-calorie Yak-kwa by using oligosaccharides instead of honey. Sensory and instrumental textur properties of Yak-kwa were examined. The calorie of oligosaccharide Yak-kwa was 31% lower than honey Yak-kwa. Color of oligosaccharide Yak-kwa was lighter than that of honey Yak-kwa. Results of nstrumental test of texural properties showed that hardness increased and cutting decreased as soaking time increased without significant differences between oligosaccharide Yak-kwa and honey Yak-kwa. Accepance test by sensoty panel showed no significant differences between oligosaccharide Yak-kwa and honey Yak-kwa.

목차

Abstract

I. 서론

II. 연구내용 및 방법

III. 결과 및 고찰

IV. 요약 및 결론

참고문헌