Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 4
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- Pages.380-383
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Physical Properties of Paeksulgies Prepared with Different level of Gardenia jasminoides
치자 첨가량에 따른 백설기의 물리 특성
Abstract
This study attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgis prepared with different level of Gardenia jasminoides. The moisture contents were about 39∼43% in the Paeksulgies prepared with different level of Gardenia jasminoides. L-value on the control group was high, 93.24. and G
치자를 물 추출하여 0.5%, 1%, 2% 및 3% 첨가하여 G