http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 주제어 : twisted bread (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
윤예리,김윤경,최소례,이윤정 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.5
Purpose: This study examined the quality characteristics and antioxidant effects of twisted breadsticks according to their Kamut powder (KP) content. Methods: KP was added in the ratios of 0%, 15%, 30%, 50%, 75%, and 100% to make twisted breadsticks. The pH, chromaticity, water content, ash, crude protein, crude fat, selenium, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the texture of the breadsticks were investigated, and a sensory evaluation was carried out. Results: As the amount of KP added increased, the pH and moisture content tended to decrease, and the overall color of the twisted breadsticks darkened, and its red and yellow colors increased. The content of ash and crude protein increased as the KP content increased, and that of crude fat decreased. As the KP content increased, selenium, ABTS, and DPPH radical scavenging activity, which are indicators used to measure antioxidant activity, also increased. The textural properties, namely hardness, gumminess, and chewability, increased as the amount of KP added increased, but springiness decreased. The sensory evaluation revealed that in terms of appearance, flavor, taste, texture, and overall acceptability, it would be most appropriate to add 30% or 50% of KP. Conclusion: These results suggest that adding 50% KP while making twisted breadsticks could be optimal for improving the functionality and quality characteristics.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
