메밀 싹 첨가 두유의 제조와 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정다혜 | - |
dc.contributor.author | 김철재 | - |
dc.date.available | 2021-02-22T10:51:42Z | - |
dc.date.issued | 2015-02 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.issn | 2288-7148 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5555 | - |
dc.description.abstract | This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter’s color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식생활문화학회 | - |
dc.title | 메밀 싹 첨가 두유의 제조와 품질 특성 | - |
dc.title.alternative | Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.7318/KJFC/2015.30.1.077 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.30, no.1, pp 77 - 85 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 77 | - |
dc.citation.endPage | 85 | - |
dc.identifier.kciid | ART001967654 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Soymilk | - |
dc.subject.keywordAuthor | buckwheat sprout | - |
dc.subject.keywordAuthor | rutin | - |
dc.subject.keywordAuthor | vitamin C | - |
dc.subject.keywordAuthor | antioxidative activity | - |
dc.subject.keywordAuthor | physicochemical property | - |
dc.identifier.url | http://www.jfc.or.kr/journal/article.php?code=20363 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127
Copyright©Sookmyung Women's University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.