pISSN 2233-5978eISSN 2713-6191
pISSN 2233-5978
Classification of the viscosity and NDD criteria of the soups according to thickener added
| Product | Salinity (%) |
2 min | 10 min | 20 min | 40 min | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Residue (mean±SD) |
Level | Residue (mean±SD) |
Level | Residue (mean±SD) |
Level | Residue (mean±SD) |
Level | |||||
| R SMG | 0.76±0.01 | 1.3±0.2 | 1 | 2.6±0.3 | 1 | 3.1±0.3 | 1 | 3.8±0.3 | 1 | |||
| R BMG | 0.80±0.05 | 3.9±0.1 | 1 | 5.1±0.2 | 2 | 5.7±0.5 | 2 | 6.2±0.2 | 2 | |||
| R DJJ | 1.09±0.10 | 8.9±0.4 | 3 | 9.5±0.5 | 3 | 9.7±0.3 | 3 | 10.0±0.0 | 4 | |||
| R KHG | 0.84±0.01 | 2.5±0.5 | 1 | 3.9±0.1 | 1 | 4.3±0.2 | 2 | 4.7±0.1 | 2 | |||
| R SLT | 0.58±0.01 | 2.5±0.2 | 1 | 3.9±0.2 | 1 | 4.2±0.2 | 2 | 4.3±0.2 | 2 | |||
| B SUG | 0.99±0.05 | 3.1±0.4 | 1 | 4.9±0.9 | 2 | 5.6±0.4 | 2 | 6.4±0.2 | 2 | |||
| B MYG | 0.64±0.06 | 5.6±0.6 | 2 | 7.1±0.1 | 2 | 7.7±0.6 | 2 | 8.6±0.9 | 3 | |||
| B ADG | 1.18±0.03 | 4.1±0.8 | 2 | 5.9±0.6 | 2 | 6.6±0.7 | 2 | 7.3±0.8 | 2 | |||
| B BGG | 0.75±0.01 | 3.9±0.1 | 1 | 4.9±0.6 | 2 | 5.2±0.3 | 2 | 5.9±0.5 | 2 | |||
| B DGT | 0.58±0.04 | 3.4±0.3 | 1 | 5.0±0.2 | 2 | 5.7±0.3 | 2 | 6.2±0.2 | 2 | |||
Level 1: slightly thick, Level 2: mildly thick, Level 3: moderately thick, Level 4: extremely thick
Syringe residue: ml
R SMG: retort soegogi mut guk, R BMG: retort baekhap miyeok guk, R DJJ: retort doenjang jjigae, R KHG: retort kongnamul hwangtaeguk, R SLT: retort seolleongtang, B SUG: block type sagol ugeoji guk, B MYG: block type miyeok guk, B ADG: block type aehobak doenjang guk, B BGG: block type bugeo guk, B DGT: block type dak gomtang