유자분말 첨가량을 달리한 다식의 품질 특성 = Quality Characteristics of Different Types of Citron Powder

다국어 초록 (Multilingual Abstract)

The purpose of this study was to analyze the moisture content, pH, sugar content, color, mechanical quality characteristics, and sensory quality characteristics of citron powder Dasik (0, 10%, 20%, 30%, 40%) compared to roasted soybean powder. Moisture content increased in the non-added group and decreased in the 40% added group. pH, was high in 40% added households and decreased in non-added households. Brix increased in 40% added households and was evaluated as low in non-added households. The chromaticity (L) value decreased as the amount of citron powder added increased, and the (a) and (b) values decreased in the 40% added group. Among the mechanical quality characteristics, mechanical quality characteristics decreased as the hardness, adhesion, cohesiveness, chewability, and elasticity of silver citron powder increased. In sensory evaluation, color and aroma were evaluated to have high preference in the 40% added group, and texture, taste, and overall preference were found to be high in the 10% added group. If it is judged that the citron powder Dasik is excellent in the 10% added group compared to the added rate, the addition of citron powder can be used as basic data to increase the utilization of the Dasik.

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