고구마 첨가수준에 따른 남방감저병의 기호성 및 품질특성 = Quality and Sensory Characteristics of Nambang-Gamgerbyung Prepared by Different Levels of Sweet Potatoes

다국어 초록 (Multilingual Abstract)

Nambang-gamgerbyung was prepared by different levels of sweet potatoes and then instrumental and sensory characteristics were examined during storage periods. In Hunter's color value, lightness and redness of Nambang-gamgerbyung were increased by increase of sweet potatoes addition. During storage, lightness was increase, whereas redness and yellowness were decreased. In texture profile analysis, hardness, gumminess and chewiness of Nambang-gamgerbyung were increased during storage and texture parameters were decreased by increase in levels of sweet potatoes. In the results of sensory evaluation, the parameters were significantly different by different levels of sweet potatoes. The results showed that Nambang-gamgerbyung prepared with 300g of sweet potatoes had good sensory and instrumental quality.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 실험방법
• 1. 재료
• 2. 남방감저병의 제조
• 3. 색도측정
• 4. Texture 측정
• 5. 관능검사
• 6. 통계처리
• Ⅲ. 결과 및 고찰
• 1. 색도
• 2. Texture 특성
• 3. 관능적 특성
• 4. 남방감저병의 제조
• Ⅳ. 요약 및 결론
• Ⅴ. 참고문헌