LikeSNU-서울대 중앙도서관 빅데이터 지식 플랫폼

자색고구마를 첨가한 설기떡의 품질 특성

Author

박영미, 윤혜현, 김명희

Journal Title

Culinary Science & Hospitality Research

Publication Year

2012

Topics

#Food science

Summary

This study aimed to improve the flavor, texture, and preference of sulgi-tteok by adding purple sweet potato. Analysis of moisture content, color, texture, and sensory characteristics according to the addition level of purple sweet potato revealed that 40% addition resulted in the highest overall preference and minimal hardness change during storage.

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