곰취 분말 첨가 쌀쿠키의 항산화 활성 및 품질특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정이지 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T10:48:49Z | - |
dc.date.issued | 2015-12 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5187 | - |
dc.description.abstract | This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.)Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, 11.78 ㎍/mL (IC50), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter’s color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities. | - |
dc.format.extent | 8 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 곰취 분말 첨가 쌀쿠키의 항산화 활성 및 품질특성 | - |
dc.title.alternative | Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder | - |
dc.type | Article | - |
dc.publisher.location | South Korea | - |
dc.identifier.doi | 10.9724/kfcs.2015.31.6.733 | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.31, no.6, pp 733 - 740 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 31 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 733 | - |
dc.citation.endPage | 740 | - |
dc.identifier.kciid | ART002064260 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Ligularia fischeri | - |
dc.subject.keywordAuthor | rice cookie | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidative activity | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=3676715 | - |
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