동치미 분말을 이용한 스낵의 품질 특성

Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat co...

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Bibliographic Details
Published in東아시아食生活學會誌 Vol. 24; no. 6; pp. 819 - 826
Main Authors 최진주(Jin Joo Choi), 박유리(Yoo Ri Park), 정장호(Chang-Ho Chung)
Format Journal Article
LanguageKorean
Published 동아시아식생활학회 2014
Subjects
생활과학
fat-free
fermentation
Dongchimi powder
snack
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Summary:Consumer's demand for higher dietary fiber and lower fat in processed foods are increasing. This study developed a low fat and high dietary fiber snack using egg whites and dry fermented radish powder obtained from Dongchimi fermentation. Quality characteristics, such as hardness, color, fat content and total dietary fiber, of the developed snack were conducted along with a hedonic test. As the amount of the fermented powder increased in the formulation, water content and snack hardness decreased. Up to 14.5% radish powder was added (or 9.54% dietary fiber; dry weight, w/w) to the formulation, and hedonic test found snack containing 4.8% (w/w) powder showed the highest scores for overall acceptability.
Bibliography:KISTI1.1003/JNL.JAKO201404164659848
G704-001333.2014.24.6.005
ISSN:1225-6781
2288-8802
DOI:10.17495/easdl.2014.12.24.6.819