감귤과피를 함유하는 유과의 품질 특성 = Quality Characteristics of Yukwa Added with Citrus Peel

다국어 초록 (Multilingual Abstract)

Quality characteristics of Yukwa, Korean traditional rice cake with citrus peel (0, 2, 4 and 6%) powder were investigated. Yukwa was prepared by adding of water homogenate of the peel and quality was evaluated by analysis of expansion rate, texture, color, sensory quality and content of total carotenoid, hesperidine and naringin. Expansion rate(1,517~855%) and brittleness of Yukwa added with higher concentration citrus peel powder became lower than that of control products(1,740%). But the ranges of the value belonged to those of the Korean traditional Yukwa. Color of control Yukwa(L^* value: 63.3~49.9, a^* value: 10.6~17.8, b^* value: 12.6~56.4) showed white, but the Yukwa added with citrus peel(2~6%) showed light yellow to yellow(L^* value: 63.3~49.9, a^* value: 10.6~17.8, b^* values: 12.6~56.4). Carotenoid, hesperidin and naringin content of Yukwa added with the powder were 0.18~0.51 mg%, 36.55~101.60 mg% and 24.65~70.81 mg%, respectively. Color and overall acceptability of Yukwa added with 4% of citrus peel were best, and the products had some orange flavor, but there are no difference in sweet taste and sour taste.

목차 (Table of Contents)

• 목차 = ⅰ
• Abstract = ⅲ
• Ⅰ. 서론 = 1
• Ⅱ. 재료 및 방법 = 3
• 1. 재료 = 3
• 2. 실험구분 = 3
• 3. 유과제조 = 5
• 4. 팽화도 = 7
• 5. 텍스쳐 = 7
• 6. 색상 = 8
• 7. Total carotenoids의 함량 = 8
• 8. Hesperidin과 naringin의 함량 = 8
• 9. 관능검사 = 9
• 10. 통계처리 = 9
• Ⅲ. 결과 및 고찰 = 10
• 1. 팽화도 = 10
• 2. 텍스쳐 = 12
• 3. 색상 = 14
• 4. Total carotenoid, hesperidin 및 naringin 함량 = 16
• 5. 관능검사 = 19
• Ⅳ. 요약 = 21
• Ⅴ. 참고문헌 = 22