Culinary science and hospitality research (한국조리학회지)
- Volume 19 Issue 5
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- Pages.1-10
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- 2013
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Quality Characteristics of Soybean Dasik Added with Ramie Leaf Extract Powder (Boehmerianivea)Powder
모시 잎 분말 콩다식의 품질 특성 연구
- Choi, Young-Sim (Dept. of Food & Culinary Arts, Suwon Women's College) ;
- Um, Young-Ho (Dept. of Food & Culinary Arts, Suwon Women's College)
- Received : 2013.03.20
- Accepted : 2013.11.15
- Published : 2013.12.31
Abstract
This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to
본 연구에서는 기능성 식품 소재인 모시 잎 분말을 손쉽게 다식으로 제조할 수 있는 볶은 콩가루에 첨가하여 모시 잎 분말 콩다식을 제조한 후 품질특성을 살펴보았다. 모시 잎 분말 0% 콩다식의 경우 수분함량은
Keywords
- ramie leaf(Boehmeria nivea) extract powder;
- soybean dasik;
- moisture content;
- texture;
- sensory evaluation