고구마 전분 제조 및 품질특성 조사

소개글

고구마 전분의 미세 구조를 관찰하여 이를 바탕으로 품질 특성을 조사한 레포트입니다. 많은 참조바랍니다.

목차

1. Abstract
2. 서론
3. 재료 및 방법
4. 결과 및 고찰
5. 요약
6. 참고문헌

본문내용

abstract
In this experiment, the quality characteristics were investigated by manufacturing starch using sweet potatoes and observing the fine structure. The L* value of sweet potato starch was measured at 93.35±3.25 and a* value at -0.27±0.01, and b* at 2.64±0.02. Because sweet potatoes have a pigment called anthocyanidine, they are affected by pH, temperature, sugar, light metal ions, ascobic acid, enzymes, etc.,

참고 자료

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