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송청락(Chung Rak Song),김은실(Hyun Ah Kim),김현아(Yong Sik Kim),김용식(Eun Sil Kim),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
This study examined low calorie sweeteners (fractooligosaccharide, xylitol, erythritol, agave syrup, stevioside) instead of sugar for Teriyaki sauce to satisfy customers` health needs. After adding sugar, stevioside, agave syrup, erythritol, xylitol, and fractooligosaccharide to Teriyaki sauce, we measured moisture and viscosity. According to the results, the sauce with stevioside had a low moisture content, but its value was the highest in viscosity. The sauce with xylitol had average sweetness equal to that of sugar, but its salinity was very low. There was no significant difference in pH value. The difference in sweet taste showed that the sauce with xylitol met the requirement of sweet taste, soy sauce flavor, taste and savory taste. Therefore, xylitol was a good ingredient for Teriyaki sauce.