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초록
The study was undertaken to analyze chemical composition, minerals and texture characteristics of Gangjung added with mulberry-leaf powder. With increasing mulberry-leaf powder level, moisture, total nitrogen,crude protein,crude fat and crude ash contents were significantly increased. Ca,P,K and Mg contents of mulberry-leaf powder 1%, 3%, 4% was higher than mulberry-leaf powder free group. According to rheometer evaluation, Gangjung added mulberry-leaf powder1% showed higher level of hardnes than mulberry-leaf powder 3%,4% and free group. In sensory evaluation,the result of preference are in the following order mulberry-leaf powder 1%,3%,4% and free group.
- 제목
- 뽕잎가루 첨가량에 따른 강정의 품질 및 무기질 함량 변화
- 제목 (타언어)
- The Change of mineral contents and texture characteristics in Gangjung according to the level of added with mulberry-leaf power
- 저자
- Woo Kyung Ja
- 학회명
- 2001년도 동아시아식생활학회 추계학술대회