곰피 첨가 크래커의 항산화 활성 및 품질특성
DC Field | Value | Language |
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dc.contributor.author | 이지민 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T06:46:01Z | - |
dc.date.issued | 2019-02 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3809 | - |
dc.description.abstract | Purpose: The purpose of study was to investigate the quality characteristics and antioxidant activities of crackers with Ecklonia stolonifera. Methods: Crackers were prepared with different amounts (0, 2, 4, 6, 8%) of E. stolonifera powder and their physicochemical and sensory characteristic were examined. After extracting E. stolonifera with 70% ethanol, freeze-dried powder was used to measure total polyphenol, DPPH radical scavenging activity and reducing power. Results: In terms of quality characteristics, crackers containing 8% E. stolonifera showed the lowest pH value (6.68±0.02). The pH changed significantly with added amount. L-value (lightness), a-value (redness), and b-value (yellowness) were decreased with increasing concentration. Moisture content had significant decrease with added amount, and 8% additive had the lowest result. Hardness significantly increased as amounts of powder. Total phenolic content and reducing power of E. stolonifera were 17.90 mg GAE/g, and 0.28 O.D., respectively. DPPH free radical scavenging activity was 36.94%. Conclusion: The crackers containing 8% E. stolonifera yielded the highest antioxidant activation. Total phenolic content had the tendency to increase with more additive (p<0.001) DPPH free radical scavenging activity and reducing power showed significant growth with increasing concentration (p<0.001). Sensory evaluation indicated that the crackers containing 6% E. stolonifera was the most preferred in terms of color, flavor, taste, texture, appearance and overall acceptability. Based on these results, 6% additive seems most appropriate for good quality of E. stolonifera crackers. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 곰피 첨가 크래커의 항산화 활성 및 품질특성 | - |
dc.title.alternative | Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9724/kfcs.2019.35.1.20 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.35, no.1, pp 20 - 27 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 35 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 20 | - |
dc.citation.endPage | 27 | - |
dc.identifier.kciid | ART002440483 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Ecklonia stolonifera | - |
dc.subject.keywordAuthor | cracker | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=3677063 | - |
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