Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel color...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Hong, Seung-Hee, Ku, Su-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Hee-Don, Park, Jong-Dae, Park, Kwoan-Sik, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599576/
https://www.ncbi.nlm.nih.gov/pubmed/28943768
http://dx.doi.org/10.5851/kosfa.2017.37.4.552

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599576/
https://www.ncbi.nlm.nih.gov/pubmed/28943768
http://dx.doi.org/10.5851/kosfa.2017.37.4.552

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