http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.
호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화
최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.