• 제목/요약/키워드: Noti

검색결과 5건 처리시간 0.048초

노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 2보: 차조 노티의 이화학적, 관능적 및 기계적 특성 연구- (Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - ll. Study on the Physicochemical and Sensory Characteristics of Glutinous millet Noti -)

  • 임희정;염초애
    • 한국식품조리과학회지
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    • 제12권2호
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    • pp.166-177
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous millet flour Aspergillus and Penicillium developed in glutinous millet Noti dough from 40th day. The reducing sugar content of glutinous millet Noti was higher than that of the Noti dough during the same period and almost similar as the first day even 90 day storage. The moisture content of glutinous millet Noti was less than 20%. Moisture content of glutinous millet Noti to compare with the common rice cake was from 1/2 to 1/3. While gelatinization degree significantly decreased in the rice cake that did not add malt, glutinous millet Noti did not show decreasing gelatinization degree in comparison with the common rice cake. Overall acceptability was to add 15% malt and keep 6 hr saccharification time at 60$^{\circ}C$. The hard ness of glutinous millet Noti by Instron measurement was slowly increased after the l0th day. Cohesiveness and elasticity were increased during the period of storage.

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노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 4 보: 차수수 노티의 이화학적, 관능적 및 기계적 특성 연구- (Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - lV. Study on the Physicochemical and Sensory Characteristics of Glutinous Indian millet Noti -)

  • 임희정;염초애
    • 한국식품조리과학회지
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    • 제12권4호
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    • pp.511-521
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 3 보: 찰기장 노티의 이화학적, 관능적 및 기계적 특성 연구- (Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti - III. Study on the Physicochemical and Sensory Characteristics of Glutinous Chinese millet Noti -)

  • 임희정;염초애
    • 한국식품조리과학회지
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    • 제12권3호
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    • pp.320-330
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

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노티의 재료에 따른 이화학적, 관능적 및 기계적 특성 연구 -제 1보 : 찹쌀 노티의 이화학적, 관능적 및 기계적 특성 연구- (Effect of Cereals on the Physicochemical and Sensory Characteristics of Noti -I. Study on the Physicochemical and Sensory Characteristics of Glutinous rice Noti -)

  • 임희정;염초애
    • 한국식품조리과학회지
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    • 제12권1호
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    • pp.60-73
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    • 1996
  • This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

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초등학생의 함수적 사고 신장을 위한 기하 패턴 지도 사례의 분석 (An Analysis of Lessons on Geometric Patterns for Developing Functional Thinking of Elementary School Students)

  • 방정숙;선우진
    • 대한수학교육학회지:수학교육학연구
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    • 제26권4호
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    • pp.769-789
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    • 2016
  • 패턴 활동은 어린 학생들의 함수적 사고를 신장하는 데 효과적이지만, 구체적으로 패턴을 어떻게 지도해야 하는가에 대한 연구는 부족한 편이다. 이에 본 연구에서는 초등학생의 함수적 사고를 신장하기 위한 기하 패턴의 지도 방안을 도출하여, 이를 초등학교 수학 수업으로 구현한 사례를 분석하였다. 이를 위하여 초등학교 4학년 3개 학급을 선정하였고, 동일한 교수 학습 과정안을 바탕으로 세 명의 초등학교 교사들이 각 학급에서 수업을 진행하였다. 수업은 크게 공통성을 인식하는 과정, 공통성에 대한 인식을 확장하는 과정, 공통성을 표현하는 과정으로 구성하였으며, 분석 결과 기하 패턴의 구조를 분석하는 활동은 초등학교 4학년 학생들이 패턴의 일반화된 규칙을 추론하고 표현하는 활동에 영향을 주었다. 이와 같은 결과를 토대로 초등학생의 함수적 사고를 신장하기 위한 기하 패턴의 지도 방안에 대하여 시사점을 논의하였다.