곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder
- Other Titles
- Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder
- Authors
- 손을평; 정이지; 한영실
- Issue Date
- Apr-2016
- Publisher
- 한국식품조리과학회
- Keywords
- Ligularia fischeri; steamed roll; quality characteristics; antioxidative activity
- Citation
- 한국식품조리과학회지, v.32, no.2, pp 147 - 156
- Pages
- 10
- Journal Title
- 한국식품조리과학회지
- Volume
- 32
- Number
- 2
- Start Page
- 147
- End Page
- 156
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3456
- DOI
- 10.9724/kfcs.2016.32.2.147
- ISSN
- 2287-1780
2287-1772
- Abstract
- Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.
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