동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제15권6호
  • /
  • Pages.766-772
  • /
  • 2005
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

말차(抹茶) 첨가에 따른 증편의 품질 특성

Effect of Mal-Cha (Powdered Green Tea) on the Quality of Jeung-Pyun

  • 정수영 (원광대학교 생활과학대학 식품영양학과) ;
  • 유현희 (군산대학교 식품영양학과) ;
  • 김금숙 (원광대학교 생활과학대학 식품영양학과) ;
  • 신미경 (원광대학교 생활과학대학 식품영양학과)
  • Jung Su-Young (Dept. of Food and Nutrition, Wonkwang University) ;
  • You Hyeon-Hee (Dept. of Food and Nutrition, Kunsan National University) ;
  • Kim Kum-Suk (Dept. of Food and Nutrition, Wonkwang University) ;
  • Shin Mee-Kyung (Dept. of Food and Nutrition, Wonkwang University)
  • 발행 : 2005.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study is to find out the optimal mixing ratios of Mal-Cha for the preparation of Jeung-Pyun through sensory and mechanical tests. The proximate composition of Mal-Cha were $5.46\pm0.15\%$ of moisture, $4.43\pm0.11\%$ of total nitrogen, $7.52\pm0.21\%$ of crude lipid, $8.74\%$ of crude fiber, $8.51\pm0.09\%$ of ash. Overall quality of Jeung-Pyun with $1.5\%$ Mal-Cha was the worst compare with 0, 0.5 and $1.0\%$ ones(p<0.05). Especially, $1.0\%$ Mal-Cha Jeung-Pyun showed the best overall quality. But the sweetness, sourness, flavor, hardness, and moistnes were not significantly different among all the treatments. Acceptabilities of 0.5 and $1.0\%$ Mal-Cha Jeung-Pyuns were not significantly different from that of the control in their sensory and mechanical qualities. Total color difference increased with the amount of Mal-Cha significantly(p<0.001).

키워드