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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 644-648
Effect of carrot powder for quality improvement of Maejakgwa
매작과의 품질향상을 위한 당근가루 첨가효과 연구
Hyun-Jung Ko, Qu Wang, and Jung-Ah Han*
Department of Foodservice Management and Nutrition, Sangmyung University
고현정·왕 거·한정아*
상명대학교 외식영양학과
ABSTRACT
The effect of carrot powder on Maejakgwa was investigated by examining the physical, sensory, and oxidative properties of Maejakgwa after addition of varying amounts (0, 5, 10, 15, and 20%, based on wheat flour) of heat-treated carrot powder. Increasing carrot powder content led to an increase in hardness and color properties (based on ΔE* as well as a* and b* values) of Maejakgwa, with no significant difference in brittleness. Moreover, a significant decrease in the measured acid and peroxide values was observed with increasing amounts of carrot powder, thus indicating that carrot powder had an antioxidant effect. In the sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness, with 15% of carrot powder being the most acceptable. In summary, carrot powder displayed a positive correlation with all variables of Maejakgwa, indicating that its addition leads to a qualitative enhancement of Maejakgwa.
KEYWORD
maejakgwa, carrot powder, hardness, acid value, peroxide value
한국식품과학회지 2017 Dec; 49(06): 644 - 648
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