국내 유통 선식제품의 품질 및 이화학 특성 비교
Ten commercially available Sunsiks were purchased and analyzed for quality and physicochemical characteristics. The moisture content of Sunsiks ranged from 1.55-3.23%. Among the samples, Sunsik I had the largest particle size (55.55 m), whereas Sunsik J had the smallest particle size (23.99 m). Vi...
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| Published in | 한국식품과학회지, 57(2) pp. 172 - 177 |
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| Main Authors | , |
| Format | Journal Article |
| Language | Korean |
| Published |
한국식품과학회
01.04.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0367-6293 |
| DOI | 10.9721/KJFST.2025.57.2.172 |
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| Abstract | Ten commercially available Sunsiks were purchased and analyzed for quality and physicochemical characteristics.
The moisture content of Sunsiks ranged from 1.55-3.23%. Among the samples, Sunsik I had the largest particle size (55.55 m), whereas Sunsik J had the smallest particle size (23.99 m). Viscosity varied widely, ranging from 37.4 to 976.0 cP, and sugar content was measured between 1.1 and 3.7oBrix. The pH values were relatively consistent and ranged from 5.97 to 6.70. The peak gelatinization temperature and gelatinization enthalpy of the Sunsiks ranged from 66.44 to 76.78oC and 0.33 to 5.61 J/g, respectively. However, no gelatinization peaks were observed in five Sunsik (A, D, E, G, and H). In the sensory evaluation, Sunsik B, E, and I received high scores for overall acceptability, which was attributed to their lower viscosity and higher sweetness than the other products. KCI Citation Count: 0 |
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| AbstractList | Ten commercially available Sunsiks were purchased and analyzed for quality and physicochemical characteristics.
The moisture content of Sunsiks ranged from 1.55-3.23%. Among the samples, Sunsik I had the largest particle size (55.55 m), whereas Sunsik J had the smallest particle size (23.99 m). Viscosity varied widely, ranging from 37.4 to 976.0 cP, and sugar content was measured between 1.1 and 3.7oBrix. The pH values were relatively consistent and ranged from 5.97 to 6.70. The peak gelatinization temperature and gelatinization enthalpy of the Sunsiks ranged from 66.44 to 76.78oC and 0.33 to 5.61 J/g, respectively. However, no gelatinization peaks were observed in five Sunsik (A, D, E, G, and H). In the sensory evaluation, Sunsik B, E, and I received high scores for overall acceptability, which was attributed to their lower viscosity and higher sweetness than the other products. KCI Citation Count: 0 |
| Author | 정두연 정현정 |
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| PublicationTitle | 한국식품과학회지, 57(2) |
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The moisture content of Sunsiks ranged from... |
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| SubjectTerms | 식품과학 |
| Title | 국내 유통 선식제품의 품질 및 이화학 특성 비교 |
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