동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권1호
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- Pages.9-13
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
황기가루 첨가량에 따른 양갱의 품질 특성
Quality Characteristics of Yanggaeng Prepared with Different Amounts of Astragalus membranaceus Powder
- Min, Sung-Hee (Dept. of Oriental Medical Food and Nutrition, Semyung University) ;
- Park, Ok-Jin (Dept. of Food Coordination, College of Yeojoo)
- 발행 : 2008.02.29
초록
This study was performed to investigate the quality characteristics of yanggaeng prepared with different ratios of Astragalus membranaceus powder : 2%, 4%, and 6%. Proximate composition, Hunter's color values, texture profile analysis, and sensory qualities were examined. The lightness of the yanggaeng decreased with increasing Astragalus membranaceus powder content. For the texture profile analysis, hardness increased with increasing Astragalus membranaceus powder content. In terms of sensory qualities, the 2% Astragalus membranaceus powder sample did not influence any of the sensory attributes of the yanggaeng.