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다진 대추를 첨가한 대추인절미의 관능적, 이화학적 특성과 저장성 연구
Sensory and Physicochemical characteristics and Storage time of Daechu-Injeulmi added with various levels of chopping jujube

차경희   (서울여자대학교 자연과학대학 영양학전공UU0000719  ); 이효지   (한양대학교 생활과학대학UU0001519  );
  • 초록

    The purpose of this study was 10 investigate the effect of jujube on the physicochemical properties of lnjeulmi during storage. Various lnjeulmi samples were prepared with steamed glutinous rice, glutinous rice flour, or brown glutinous rice flour along with the addition of chopped jujube at 3, 6, 9, or 12% of rice. In sensory evaluation, the more jujube was added, the stronger sweetness and bitterness were obtained. The samples made with steamed glutinous rice gave the harshest texture. Tenderness and moistness of Deachu-Injeulmi were the highest in the samples made with glutinous rice followed by brown glutinous rice flour, and glutinous rice flour, and they were increased with less amount of jujube. The chewiness of the samples made with brown glutinous rice flour' was the highest and the samples made with glutinous rice were the coarsest. The more jujube was added, the redness and yellowness of Daechu-Injeulmi were increased. The moisture content was higher in the samples made with glutinous rice followed by glutinous rice flour and brown glutinous rice flour. The reducing sugar content of samples during storage was higher in the order of glutinous rice, glutinous rice flour, and brown glutinous rice flour, and it was dramatically reduced until 48hr of storag e; however, it was increased a little bit after 72 hr. The degree of gelatinization was reduced rapidly during the first 24hr of storage, and it was decreased in the order of brown glutinous rice flour, glutinous rice flour, and glutinous rice. The springiness and cohesiveness were decreased during storage. The chewiness and gumminess were increased with the increase of added jujube, and they were increased until 24hr of storage, then decreased after 48hr. The hardness was the highest in the samples made with glutinous rice and 12% of chopped jujube showed the least change in the hardness. The more jujube was added, the less change in the hardness of samples was observed during storage, consequently retarded the speed of retrogradation


  • 주제어

    Daechu-Injeulmi .   sensory evaluation .   mechanical characteristics .   gelatinization .   retrogradation.  

  • 이 논문을 인용한 문헌 (2)

    1. 2003. "Effects of Emulsifier and Enzyme on the Quality Characteristics or Seolgiddeok during Storage" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 13(3): 197~215     
    2. Hong, Ju-Yeon ; Nam, Hak-Sik ; Yoon, Kyung-Young ; Shin, Seung-Ryeul 2012. "Physicochemical Properties and Nutritional Components of Fermented Black Jujube" 한국식품저장유통학회지 = Korean journal of food preservation, 19(2): 243~248     

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    2. 1977 "한국산(韓國産) 식물식용유지(植物食用油脂)의 성분(成分)에 관(關)한 연구(硏究) -제(第) 1 보(報) 채종(菜種), 호마(胡麻) 및 소마유(蘇麻油)의 sterol에 대하여-" 韓國營養學會誌 = The Korean journal of nutrition. 10 (2): 44~53    
    3. 1979 "한국산(韓國産) 식물식용유지(植物食用油脂)의 성분(成分)에 관(關)한 연구(硏究) -제2보(第2報) : HPLC에 의(依)한 면실(綿實), 대두(大豆), 호마(胡麻), 소마(蘇麻), 옥배(玉胚) 및 채종유(菜種油)의 Triglyceride 조성(組成)에 관(關)하여-" 韓國營養學會誌 = The Korean journal of nutrition. 12 (1): 43~49    
    4. 1981 ""규호시의방"의 정리학적 고찰" 대한가정학회지 = Journal of the Korean Home Economics Association 19 (2): 189~198    
    5. 1981 ""시의전서"의 정리학적 고찰" 대한가정학회지 = Journal of the Korean Home Economics Association 19 (3): 47~61    
    6. 1982 "생난(生卵)의 조리과학적(調理科學的) 연구(硏究)" 한국영양식량학회지 11 (3): 29~33    
    7. 1983 "한국음식용어(韓國飮食用語)의 문헌적(文獻的) 연구(硏究)" 한국영양식량학회지 12 (2): 150~175    
    8. 1984 "연근정과의 재료 및 조리방법에 관한 연구" 한국영양식량학회지 13 (1): 42~50    
    9. 1984 "당의 종류와 물의 첨가량에 따른 백설기의 물리적 특성에 관한 연구" 한국영양식량학회지 13 (4): 381~388    
    10. 1985 "조직콩 단백의 첨가가 쇠고기 완자의 기호 및 Texture에 미치는 영향" 한국조리과학회지 = Korean Journal of Food and Cookery Science 1 (1): 65~73    

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