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수삼 푸딩의 저장중 품질특성 변화
Author
김영경, 차환수, 김병삼, 권기현, 김종훈
Journal Title
한국식품조리과학회지
Publication Year
2013
Topics
Summary
This study evaluated the quality characteristics and sensory acceptability of healthy ginseng pudding made with different concentrations of gelling agents during 8 weeks of storage at 37℃. Sweetness and pH increased initially and then decreased during storage, texture increased and then decreased, and chromaticity changed. Ginseng pudding with 0.6% agar and 0.2% pectin showed the best quality, confirming its potential for development as a healthy dessert.
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