In this study, the product characteristics and physicochemical properties were investigated
through collection of commercial porridge. The addition rate of grain raw materials was …

This study investigated the antioxidative activities and quality characteristics of gruel as a
home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or …

This study was performed to investigate the effects on addition rate of dried pumpkin leaf
and seed to pumpkin porridge, as well as to examine the quality characteristics of fermented …

This study was conducted to examine the sensory quality characteristics of Hobakjook
(pumpkin porridge) samples prepared with 0%, 4%, 8%, 12%, 16% of waxy rice powder and …

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies
prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil) …

BACKGROUND Carotenoids which are a major source of vitamin A are contributed to have
great potential role in anti-carcinogenic effects and eyesight. Carotenoids which can not …

This study determines the processing suitability of pumpkin powder by assessing, the
physicochemical properties of pumpkin powder subjected to different treatments: steaming …

This study was conducted to investigate the quality of pumpkin paste added with different
starches during storage at $4^{\circ} C $ for 8 days. Pumpkin paste was evaluated for pH …

Carotenoids which are a major source of provitamin A play a great role in antioxidants and
anticancer effects. This study was conducted to analysis the carotenoids contents of …

호박의 부산물인 호박잎과 씨를 첨가하여 제조한 호박죽과, 발효 공정을 첨가하여 제조한 발효
호박죽 제품의 영양학적 특성을 조사한 결과는 다음과 같다. 호박죽의 발효 전과 발효 후 단백질 …