모시잎 첨가량에 따른 쿠키의 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 백재은 | - |
dc.contributor.author | 배현주 | - |
dc.contributor.author | 주나미 | - |
dc.contributor.author | 이수정 | - |
dc.contributor.author | 정현아 | - |
dc.contributor.author | 안은미 | - |
dc.date.available | 2021-02-22T11:03:45Z | - |
dc.date.issued | 2010-12 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7166 | - |
dc.description.abstract | In this study, Boehmeria nivea were extracted with water and ethanol, and antioxidative activity was investigated along with the quality of cookies prepared with added Boehmeria nivea, as a functional food. Among the water and ethanol extracts, high electron donating abilities were found. we selected various quantities of Boehmeria nivea(0%, 3%, 6%, 9%,12%, 15%) to add to the cookies as an independent variable and performed sensory tests, as well as, measured chromaticity,and property of matter measurements. The rates of brightness, redness, and yellowness(p<0.001) changed significantly with increasing quantities Boehmeria nivea. The rates for spread ratio, hardness, brittleness, and chewiness(p<0.001) also changed siginificantly with increasing amounts Boehmeria nivea. Finally, texture(p<0.05), appearness, sweetness(p<0.01), bitterness,and overall quality(p<0.001) were examined in sensory tests and showed significant differences. Based on the above results,the cookies that contained 3~9% of Boehmeria nivea presented the best quality. | - |
dc.format.extent | 7 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 모시잎 첨가량에 따른 쿠키의 품질 특성 | - |
dc.title.alternative | The Quality Characteristics of Cookies with Added Boehmeria nivea | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.23, no.4, pp 446 - 452 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 23 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 446 | - |
dc.citation.endPage | 452 | - |
dc.identifier.kciid | ART001509780 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Boehmeria nivea | - |
dc.subject.keywordAuthor | antioxidative | - |
dc.subject.keywordAuthor | cookie | - |
dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2910687 | - |
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