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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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This study was conducted to investigate the quality of pumpkin paste added with different starches during storage at 4℃ for 8 days. Pumpkin paste was evaluated for pH, carotenoid, syneresis, color values, texture, and sensory characteristics. The properties of the pumpkin paste were studied on three different starches (CON: control, MCP: cow pea starch, MMB: mung bean starch, and MSP: sweet potato starch). The initial pH of the pumpkin paste with starches were 6.13~6.16. The pH of pumpkin paste increased as the starches added increased. The carotenoid content of CON was higher in the pumpkin paste processing. The change of syneresis significantly increased with the storage period, and the amount of change of MCP and MMB added with starch was smaller than CON without the added starch. The Hunter's L-values of the pumpkin paste increased, whereas the a- and b-value decreased as the amount of starches added increased. The results of the textural analysis showed that the hardness of MCP and MMB was different from that of other pumpkin paste, showing a lower value such as 38.26 g, 38.93 g, while CON and MSP was 40.43 g and 42.49 g, respectively. A sensory evaluation indicated that starches could enhance the overall texture characteristics of pumpkin paste. In terms of the overall acceptance of the pumpkin paste, the experimental group with MCP scored the best.
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참고문헌 (34)
참고문헌 신청
안연화 / 2011 / 단호박 첨가수준을 달리한 식혜의 저장 중 품질특성 / 한국식품조리과학회지 27(6):803~814
Andjelkovic M / 2010 / Phenolic compounds and some quality parameters of pumpkin seed oil / Eur J Lipid Sci Technol 12:208~217
배종호 / 2006 / 단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성 / 한국식생활문화학회지 21(3):311~318
BeMiller JN / 2011 / Pasting, paste, and gel properties of starchhydrocolloid combinations / Carbohyd Polym 86:386~423
Choi CB / 1998 / Effects of pumpkin powder on chemically induced stomach and mammary cancers in Sprague Dawley rats / J Korean Soc Food Sci Nutr 27:973~979
Andjelkovic M / 2010 / Phenolic compounds and some quality parameters of pumpkin seed oil / Eur J Lipid Sci Technol 12:208~217
배종호 / 2006 / 단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성 / 한국식생활문화학회지 21(3):311~318
BeMiller JN / 2011 / Pasting, paste, and gel properties of starchhydrocolloid combinations / Carbohyd Polym 86:386~423
Choi CB / 1998 / Effects of pumpkin powder on chemically induced stomach and mammary cancers in Sprague Dawley rats / J Korean Soc Food Sci Nutr 27:973~979
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