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임은정 ( Eun Jeong Lim ),허채옥 ( Chai Ok Huh ),권순형 ( Soon Hyung Kwon ),이보숙 ( Bo Sook Yi ),조경련 ( Kyung Ryun Cho ),신성균 ( Seong Gyun Shin ),김상연 ( Sang Yeon Kim ),김지영 ( Ji Young Kim ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1
In this study, we assessed the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of leek powder. The L values of cookies containing leek powder were significantly lower than those of the controls. The spread ratio decreased proportionally with the quantity of leek powder added to the cookie recipe. The loss rate and leavening rate of samples to which 3% and 5% leek powder was added evidenced a higher value than the samples to which 7% and 9% leek powder was added. The L value of brightness was significantly reduced when leek powder was added to the cookie recipe. The a and b values were also significantly reduced with the addition of leek powder. Hardness evidenced significantly high levels in the samples to which 3% and 5% leek powder was added. The results of our sensory evaluation evidenced significantly better appearance, flavor, color, texture and overall acceptability as compared to the 3% and 5% added samples. The observed quality characteristics of the 3% leek powder added samples and 5% leek powder added samples indicated the possibility that leek cookies might be developed.