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- W810993997 abstract "This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and , and the quality characteristics were investigated. The proximate compositions of dried-persimmon were moisture, crude protein, crude lipids, crude ash and crude fiber, respectively. Brix of yut products were ranged from to . With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was . In consumer sensory score, the gave high score of color, while the gave high score of sweetness. Overall acceptance of yut products of were good in old-age consumers." @default.
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- W810993997 date "2005-01-01" @default.
- W810993997 modified "2023-09-23" @default.
- W810993997 title "Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried Persimmon" @default.
- W810993997 hasPublicationYear "2005" @default.
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