칼슘을 첨가한 동부 전분 포도묵의 질감특성에 관한 연구

• 영문명: A study of Textural and Sensory Properties of Cowpea Starch based Grape Jelly
• 발행기관: 호서대학교 기초과학연구소
• 저자명: 송은승 정혜경 이숙
• 간행물 정보: 『기초과학연구 논문집』제5권 제1호, 81~88쪽, 전체 8쪽
• 주제분류: 공학 > 공학일반
• 파일형태: PDF
• 발행일자: 1997.08.30

영문 초록

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly, while mungbean starch had been used in traditional fruit jelly(gwa-pyun).And we tried to evaluate the effects of sugar and calcium addition on textural and sensory properties of grape jelly. The hardness and gumminess of grape jelly showed the tendency of increase with the increased amounts of sugar and 0.2% addition of calcium, According to overall sensory quality, the addition of 0.2% calcium and 15-20% sugar gave positive effects on the cowpea starch based grape jelly.

목차

Abstract

Ⅰ. 서 론

Ⅱ. 실험 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

Ⅴ. 참고 문헌