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
- 저자 : 백서이(Seo I Baek) (검색결과 1 건)
- 무료
- 기관 내 무료
- 유료
-
윤준화(Joon Hwa Yoon),백서이(Seo I Baek),김다희(Da Hee Kim),김미리(Mee Ree Kim) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.1
This study was undertaken to examine the quality characteristics and antioxidant activities of ganache (chocolate mixed with whipped cream) containing different amounts of doenjang powder (0%, 1%, 3% or 5%). Sensory evaluation was conducted by sanding dark chocolate to the ganache. This study examined four quality characteristics (moisture, sugar, color and texture), and evaluated two antioxidant assays (total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities). The moisture and sugar contents of ganache samples were found to increase with increasing amount of doenjang powder. The Hunter color system revealed that addition of doenjang powder resulted in decreased L (lightness) Hunter color values, and increased a (redness) and b (yellowness) values. The hardness of texture properties decreased with increasing amounts of doenjang powder, and was inversely proportional to the moisture content. Total phenolic contents and DPPH radical scavenging activities increased with increasing amount of doenjang powder. The sensory test revealed that 3% doenjang powder ganache had the highest score for overall preference. Taken together, we believe that our results from the study of doenjang powder ganache with good quality characteristics and antioxidant activities will help both future studies and food development.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
