감태 첨가 크래커의 항산화 활성 및 품질 특성Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava
- Other Titles
- Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava
- Authors
- 유민영; 한영실
- Issue Date
- Dec-2018
- Publisher
- 한국식품영양학회
- Keywords
- Ecklonia cava; cracker; antioxidant activities; quality characteristics
- Citation
- 한국식품영양학회지, v.31, no.6, pp 821 - 827
- Pages
- 7
- Journal Title
- 한국식품영양학회지
- Volume
- 31
- Number
- 6
- Start Page
- 821
- End Page
- 827
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4106
- DOI
- 10.9799/ksfan.2018.31.6.821
- ISSN
- 1225-4339
- Abstract
- Ecklonia cava which is a kind of phaeophyta and belongs to Laminariales Alariaceae is a perennial seaweed distributed over Jeju and Dokdo islands. The purpose of this study evaluate antioxidant activities of Ecklonia cava crackers. Crackers were prepared with different measurements (0, 2, 4, 6, 8 g) of Ecklonia cava; indicated as S1, S2, S3, S4 and S5, and are used to examine and compare antioxidant activities, and quality characteristics. Ecklonia cava powder was used, after being extracted with 70% ethanol in hot water and done in freeze dehydration. To examine antioxidant activities of Ecklonia cava and cracker, DPPH radical scavenging activity, total phenolic and reducing power were tested. Total phenolic content was 36.86 mg GAE/g. DPPH radical scavenging activity and reducing power showed good vitality as amounts of Ecklonia cava powder increased (p<0.001). pH level decreased as amounts of power increased. L (lightness) values and b (yellowness) values decreased with an increased concentration of Ecklonia cava powder (p<0.001), whereas (redness) values didn’t show tendency. S5 indicated the lowest spreadness. According to sensory evaluation, S4 (6 g) was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Results suggest that Ecklonia cava powder has antioxidant effect and is useful as a functional food resource.
- Files in This Item
-
Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.