솔잎가루를 첨가한 솔설기의 재료배합비에 따른 관능적 , 텍스쳐 특성 = Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners

다국어 초록 (Multilingual Abstract)

The objective of this study was to investigate the sensory and quality characteristics of Solsulgi containing different ratios of ingredients such as pine leaves power(1, 2, and 3%), sugar, and water. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had the higher scores in overall acceptability, color and flavor preference. In the textural analysis of Solsulgi, the springiness, chewiness, gumminess, and hardness were decreased by adding pine leaves powder. The hunter`s color L value of Solsulgi was decreased by the increase of pine leaves powder. The more pine leaves powder was added, the redness and yellowness of Solsulgi were increased. The moisture content of Solsulgi was higher in the samples with 3% pine leaves powder than those with 1%.