참두릅과 개두릅을 이용한 국수의 제조 및 특성에 관한 연구
Characteristics and Preparation of Noodles from Chamdurup and Gaedurup
- 발행기관 강릉대학교 교육대학원
- 지도교수 이원종
- 발행년도 2008
- 학위수여년월 2008. 2
- 학위명 석사
- 학과 및 전공 영양교육전공
- 원문페이지 vi, 48 p.
- 본문언어 한국어
초록/요약
This study was conducted to investigate the effect of durup on quality characterition of noodle. Protein and fat contents of gaedurup powder were higher than there of the chamdurup powder, but ash and dietary fiber contents were less than chamdurup. Water content of durup was less than wheat flour, and ash, protein, and dietary fiber contents were higher than wheat flour but similar in fat content. L(brightness) values of doughs made from durup powder decreased by adding more powder and a(redness) values of doughs made from durup powder increased. L(brightness) values of doughs increased during the storage and a(redness) decreased. B(yellowness) values of doughs made from durup powder decreased and then increased after the 3rd day of storage. The pH values of dough made from durup powder similar to those of control doughs. The pH values of dough made from durup powder decreased during storage at 20℃. Bacterial, mold and yeast counts of doughs made from durup powder similar to those of durup doughs during storage at 5℃, but those increased at 2 0℃. Addition of durup powder into the noodle increased the weight and volume and cooking loss. Addition of durup powder into the noodle reduced the cutting forces of cooked noodles. The higher contents of durup powder added, the more the cutting forces was reduced. Addition of 5% durup powder showed the relatively high score for taste, flavor, color and overall acceptability from sensory evaluation of cooked noodles.
more목차
ABSTRACT = i
LIST OF TABLES = v
Ⅰ. 서론 = 1
Ⅱ. 이론적 배경 = 4
Ⅲ. 재료 및 방법 = 8
1. 실험재료 = 8
2. 일반성분 분석 = 8
3.국수의 제조 = 9
4. 저장성 시험 = 10
1) 포장방법 및 저장조건 = 10
2) 생면의 색도 측정 = 10
3) 생면의 pH변화 측정 = 10
4) 생면의 미생물 측정 = 11
5. 국수의 조리특성 = 11
1) 국수의 조리시험 = 11
2) 조리면의 cutting force 측정 = 12
6. 관능검사 = 12
Ⅳ. 결과 및 고찰 = 13
1. 시료의 일반성분 함량 = 13
2. 저장성시험 = 15
1) 생면의 색도 측정 = 15
2) 생면의 pH 측정 = 21
3) 생면의 미생물수 측정 = 26
3. 국수의 조리특성 = 35
1) 국수의 조리시험 = 35
2) 조리면의 cutting force 측정 = 39
4. 관능검사 = 41
V. 결론 및 요약 = 43
Ⅵ. 참고문헌 = 45
