뽕잎 분말을 첨가한 매작과의 품질 특성 및 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 진소연 | - |
dc.date.available | 2021-02-22T12:18:00Z | - |
dc.date.issued | 2013-10 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11497 | - |
dc.description.abstract | This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 뽕잎 분말을 첨가한 매작과의 품질 특성 및 항산화 활성 | - |
dc.title.alternative | Quality Characteristics and Antioxidant Activities of Maejakgwa added Mulberry Leaf Powder | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.23, no.5, pp 597 - 604 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 23 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 597 | - |
dc.citation.endPage | 604 | - |
dc.identifier.kciid | ART001818182 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Antioxidant activity | - |
dc.subject.keywordAuthor | mulberry leaf | - |
dc.subject.keywordAuthor | maejakgwa | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.identifier.url | http://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE02282793 | - |
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.