곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 손을평 | - |
dc.contributor.author | 정이지 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T06:26:07Z | - |
dc.date.issued | 2016-04 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3456 | - |
dc.description.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. | - |
dc.format.extent | 10 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성 | - |
dc.title.alternative | Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9724/kfcs.2016.32.2.147 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.32, no.2, pp 147 - 156 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 32 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 147 | - |
dc.citation.endPage | 156 | - |
dc.identifier.kciid | ART002102512 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Ligularia fischeri | - |
dc.subject.keywordAuthor | steamed roll | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidative activity | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201615139872664.page | - |
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