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배광순,손경희,문수재,Bae, Kwang-Soon,Sohn, Kyung-Hee,Moon, Soo-Jae 한국식품과학회 1984 한국식품과학회지 Vol.16 No.2
전분 젤의 특성을 정토하기 위하여 녹두, 감자, 고구마로 제조한 전분 겔 및 감자, 고구마 전분에 녹두 전분을 혼합하여 제조한 전분 겔의 구조 및 텍스쳐를 측정하고. 관능검사에 의해 전분 겔의 수응력을 평가하였다. 균일하고 porous한 구조를 보인 녹두 겔이 텍스쳐 측정치가 높은 값을 나타냈으며 관능검사에서도수응력이 높게 평가되었다. The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.
손경희,배광순 연세대학교 대학원 1985 延世論叢 Vol.21 No.3
Abstract The structure and textural properties of various starch gels were investigated with the use of the Scanning Electron Microscope (SEM) and Instron universal testing machine. It leas found that cowpea and mungbean starch gel were homogeneous and porous that they were trapped in water among gel network. As the result of texture examination, (evaluated on the Instron universal testing machine) it was found out that mungbean and cowpea starch eels showed significantly high degree of hardness (4.73, 3.80), while patato, sweet potato and kidneybean starch gels showed the low degree of hardness(1.63, 1.43 and 1.27) respectively. Potato, sweet potato gels had fibrous structure and they showed low degree of hardness in Instron universal testing machine.