수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김보람 | - |
dc.contributor.author | 진소연 | - |
dc.date.available | 2021-02-22T10:46:04Z | - |
dc.date.issued | 2017-12 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4985 | - |
dc.description.abstract | This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea’s traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성 | - |
dc.title.alternative | Antioxidant Activity and Quality Characteristics of Gaeseong-Juak prepared with Hydroponic-cultured Ginseng Leaf Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2017.30.6.1191 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.6, pp 1191 - 1198 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1191 | - |
dc.citation.endPage | 1198 | - |
dc.identifier.kciid | ART002300123 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | hydroponic-cultured ginseng | - |
dc.subject.keywordAuthor | ginseng leaf powder | - |
dc.subject.keywordAuthor | Gaeseong-Juake | - |
dc.subject.keywordAuthor | sensory evaluation | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.identifier.url | http://koreascience.or.kr/article/JAKO201708034062935.page | - |
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