비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정이지 | - |
dc.contributor.author | 진소연 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T10:54:23Z | - |
dc.date.issued | 2014-02 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6096 | - |
dc.description.abstract | This study is performed to examine the functional and quality characteristics of glutinous barley Jeung-pyun added with beet powder. Jeung-pyun is being prepared with concentration of 0, 2, 4, 6 and 8% (w/w) of the beet according to nonglutinous rice powder weight. The pH level of Jeung-pyun batters decrease along with fermentation time. However, the pH level of Jeung-pyun is higher than that of the Jeung-pyun batter. For hunter’s color value of glutinous barley Jeung-pyun added with beet powder, the L (lightness) values decrease with increasing concentrations of beet powder, whereas a (redness) values increase (p<0.001). In the texture analysis, the hardness, chewiness and gumminess are significantly increased with the amount of glutinous barley Jeung-pyun with added beet powder. According to sensory evaluations, the appearance, color, flavor, taste, texture and overall quality are considered very good in the 4% of added beer powder in glutinous barley Jeung-pyun (p<0.001). The antioxidant activities of beet powder by DPPH free radical scavenging activity, ferric reducing antioxidant power and total phenolic contents are being recorded at 259.52 ㎕/㎎, 0.44±0.01, 15.29±0.04 ㎎ GAE/g respectively. The antioxidant activities of glutinous barley Jeung-pyun added with beet powder increase with increasing concentrations of beet powder. These results suggest that beet powder are useful as functional food resources within antioxidant activities. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성 | - |
dc.title.alternative | Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2014.27.1.001 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.27, no.1, pp 1 - 9 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 27 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 9 | - |
dc.identifier.kciid | ART001851091 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | beet | - |
dc.subject.keywordAuthor | jeung-pyun | - |
dc.subject.keywordAuthor | glutinous barley | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidant | - |
dc.identifier.url | https://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO201409150676978 | - |
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