수분공급 및 피부미용을 위한 수유부용 타이거너츠 갈수 개발에 관한 연구
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정은경 | - |
dc.contributor.author | 이태남 | - |
dc.contributor.author | 정서영 | - |
dc.contributor.author | 박승용 | - |
dc.contributor.author | 주나미 | - |
dc.date.available | 2021-02-22T09:45:36Z | - |
dc.date.issued | 2018-04 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4562 | - |
dc.description.abstract | Purpose: The purpose of this study was to develop a Tigernuts drink (Tigernuts Galsu) and establish the optimum formula for lactating women's water supply and skin health. Methods: This study was done to analyze the effect of Tigernut's on skin care improvement and determine the optimal composite recipe of Tigernuts Galsu using two concentrations of Tigernuts extract and Salicornia herbacea L. in a central composite design. The mixing conditions of Tigernuts Galsu were optimized by sensory evaluation as well as mechanical and physicochemical analyses using response surface methodology. Results: Tigernuts were shown to increase cell viability and pro-collagen type 1 activity in cultured Hs68 cells, resulting in improvement of skin elasticity. Mechanical and physicochemical analyses of Tigernuts Galsu showed significant values for pH, redness, and yellowness (p<0.05), and the sensory evaluation showed significant values for degree of darkness, nutty taste, beany taste, and offtaste (p<0.05). The optimal sensory ratio of Tigernuts Galsu was found to be 4.58oBrix 98.8 g of Tigernuts extract and 0.12 g of S. herbacea L. Conclusion: In this study, Tigernuts Galsu was competitive in terms of quality characteristics and consumer acceptability, and these results are expected to be useful in producing a drink of optimal quality and to contribute to the development of various nutritious foods for lactating women. Tigernuts can be used as a new material in the Korean food industry, and continuous research and development of foods using Tigernuts are needed. | - |
dc.format.extent | 11 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 수분공급 및 피부미용을 위한 수유부용 타이거너츠 갈수 개발에 관한 연구 | - |
dc.title.alternative | Development of Tigernuts Galsu for Lactating Women's Water Supply and Skin Care | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.doi | 10.9724/kfcs.2018.34.2.125 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.34, no.2, pp 125 - 135 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 125 | - |
dc.citation.endPage | 135 | - |
dc.identifier.kciid | ART002343110 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Tigernut | - |
dc.subject.keywordAuthor | Galsu | - |
dc.subject.keywordAuthor | lactating woman | - |
dc.subject.keywordAuthor | optimization | - |
dc.subject.keywordAuthor | response surface | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=3677288 | - |
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