두메부추 첨가 국수의 항산화 활성 및 품질특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 양은영 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T05:35:27Z | - |
dc.date.issued | 2020-04 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/2466 | - |
dc.description.abstract | This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001). | - |
dc.format.extent | 6 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | Korean Society of Food Science and Technology | - |
dc.title | 두메부추 첨가 국수의 항산화 활성 및 품질특성 | - |
dc.title.alternative | Antioxidant activities and quality characteristics of noodles containing Allium senescens L. | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.doi | 10.9721/KJFST.2020.52.2.156 | - |
dc.identifier.scopusid | 2-s2.0-85086907883 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.52, no.2, pp 156 - 161 | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 52 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 156 | - |
dc.citation.endPage | 161 | - |
dc.identifier.kciid | ART002580371 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Allium senescens L. | - |
dc.subject.keywordAuthor | noodles | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO202013562119633.page | - |
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