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5 kDa 미만의 멸치 Oligopeptide가 건면의 짠맛에 미치는 영향 분석
이지선 ( Jiseon Lee ),조형용 ( Hyeong-yong Cho ),최미정 ( Mi-jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.
Cho, Hyung-Yong,Choi, Hyeong-Taeg 기전여자대학 1996 論文集 Vol.16 No.-
Evalution of food quality changes requires an accurate treatment of the time-temperature history during processing, distribution and storage. The effectiveness of three different numerical methods were assessed to predict kinetic parameters from published and experimental data sets. The generalized one-step procedure using equivalent time at a reference temperature(t_(eq)), which provides a method-for converting any variable temperature history to equivalent time at a specified reference temperature, gave the smallest sum of squares for error and a computing rate 6~5 times faster than that estimated by the conventional one-step method.