오가피 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 진소연 | - |
dc.contributor.author | 이은지 | - |
dc.contributor.author | 길가영 | - |
dc.contributor.author | 주신윤 | - |
dc.date.available | 2021-02-22T11:48:58Z | - |
dc.date.issued | 2014-04 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10932 | - |
dc.description.abstract | In this study, we assessed the antioxidant activities and quality characteristics of cookies containing various concentrations (0, 1, 3 and 5%) of Eleutherococcus sessiliflorus leaf powder. Antioxidant activity was estimated based on DPPH free radical scavenging activity and total content of phenolic compounds in Eleutherococcus sessiliflorus leaf powder and cookies. The quality characteristics of Eleutherococcus sessiliflorus leaf cookies were estimated based on spread factor, loss rate, leavening rate, color, texture and sensory evaluation, polyphenol contents, DPPH free radical scavenging activity, as well as spread factor of cookies significantly increased. L value, b value and hardness of cookies decreased with increasing Eleutherococcus sessiliflorus leaf powder content. Finally, the sensory evaluation showed the highest scores for cookies containing 3% Eleutherococcus sessiliflorus leaf powder. From these results, we suggest that Eleutherococcus sessiliflorus leaf is a good ingredient for increasing consumer acceptability as well as the functionality of cookies. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 오가피 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성 | - |
dc.title.alternative | Quality Characteristics and Antioxidant Activities of Cookies addedEleutherococcus sessiliflorus Leaf Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.17495/easdl.2014.04.24.2.234 | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.24, no.2, pp 234 - 241 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 24 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 234 | - |
dc.citation.endPage | 241 | - |
dc.identifier.kciid | ART001874216 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | http://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE02401515 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.