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정두연,정현정 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.1
Physical, textural, and sensory characteristics ofthe gluten-free muffins made of mungbean and cowpeaflours enriched with waxy rice flour were investigated. Amylose content and pasting viscosity of legume-waxyrice flour blend (1:1) were lower than that of wheat flour. The number and area of gas cells of muffin containinglegume flour was lower than that of control muffin withwheat flour. Legume-based muffins had low lightness valuedue to the presence of color components. Weight of themuffins containing legume was higher than that of controlmuffin, but their height and volume were lower than control. Legume-based muffins had greater crude ash andprotein contents than control. Compared with control,muffin containing legume flour had significantly higherhardness and gumminess. In sensory evaluation, overallacceptance of muffin containing Okdang cultivar of cowpeawas the highest among legume-based muffins, whichwas comparable to control muffin.
김치 발효액과 꾸지뽕 추출액이 첨가된 기정떡의 품질특성 분석
정두연,정현정,심은 한국산업식품공학회 2023 산업 식품공학 Vol.27 No.1
This study investigated the quality characteristics of the traditional rice cake of Gijeongtteok added with an extract from Cudrania tricuspidate fruit and different amounts of kimchi broth. The pH measurement showed a significant decrease with the increase of the kimchi broth from pH 5.48 (control) to 4.86 (KG180). Hunter color L-values were decreased while redness and yellowness were increased as the amount of kimchi broth increased. Texture profile analysis showed that hardness and adhesiveness significantly increased and decreased as the amount of kimchi broth increased. Gijeongtteok with kimchi broth (KG180) had the lowest specific volume with increased gummy layers in the crumb structure. Sensory evaluation of color, flavor, taste, appearance, and overall acceptance for various levels of kimchi broth showed that the KG140 sample had the highest acceptability. Therefore, this study suggests that Gijeogtteok made with the KG140 mixing ratio has excellent quality and sensory characteristics.
정두연,이수진,정현정 한국식품과학회 2019 한국식품과학회지 Vol.51 No.5
The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP ≥37) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature (86.5oC), gelatinization temperature (72.1oC) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from −27.1~ −20.2oC and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (Tg').