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용안육 다식의 항산화 활성 및 품질 특성Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus

Other Titles
Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus
Authors
양은영심기현한영실
Issue Date
Aug-2018
Publisher
한국식품영양학회
Keywords
Longanae Arillus; Dasik; quality characteristics; antioxidant activity
Citation
한국식품영양학회지, v.31, no.4, pp.485 - 494
Journal Title
한국식품영양학회지
Volume
31
Number
4
Start Page
485
End Page
494
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4352
DOI
10.9799/ksfan.2018.31.4.485
ISSN
1225-4339
Abstract
This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer’s taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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Han, Young Sil
생활과학대학 (식품영양학과)
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