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비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성

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dc.contributor.author정이지-
dc.contributor.author진소연-
dc.contributor.author한영실-
dc.date.available2021-02-22T10:54:23Z-
dc.date.created2020-09-03-
dc.date.issued2014-02-
dc.identifier.issn1225-4339-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/6096-
dc.description.abstractThis 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.language한국어-
dc.language.isoko-
dc.publisher한국식품영양학회-
dc.title비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성-
dc.title.alternativeFunctional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder-
dc.typeArticle-
dc.contributor.affiliatedAuthor진소연-
dc.contributor.affiliatedAuthor한영실-
dc.identifier.doi10.9799/ksfan.2014.27.1.001-
dc.identifier.bibliographicCitation한국식품영양학회지, v.27, no.1, pp.1 - 9-
dc.relation.isPartOf한국식품영양학회지-
dc.citation.title한국식품영양학회지-
dc.citation.volume27-
dc.citation.number1-
dc.citation.startPage1-
dc.citation.endPage9-
dc.type.rimsART-
dc.identifier.kciidART001851091-
dc.description.journalClass2-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorbeet-
dc.subject.keywordAuthorjeung-pyun-
dc.subject.keywordAuthorglutinous barley-
dc.subject.keywordAuthorquality characteristics-
dc.subject.keywordAuthorantioxidant-
dc.identifier.urlhttps://scienceon.kisti.re.kr/srch/selectPORSrchArticle.do?cn=JAKO201409150676978-
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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전통예술학과 (전통식생활문화전공)
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