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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Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: 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
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2017
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5599576/
https://ncbi.nlm.nih.gov/pubmed/28943768
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.4.552
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