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율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성

Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell

한국식품영양학회지 = The Korean journal of food and nutrition, v.25 no.2, 2012년, pp.224 - 232  

주신윤 (숙명여자대학교 식품영양학과) ,  최해연 (공주대학교 식품과학부 외식상품학전공)

Abstract AI-Helper 아이콘AI-Helper

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant a...

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문제 정의

  • 이에 본 연구에서는 천연식품을 통해 건강을 추구하고자 하는 소비자의 기호도를 충족시키기 위해 생리활성이 있다고 알려진 율피 분말을 첨가한 율피 쿠키를 제조하여 그 품질 특성과 항산화 활성을 측정함으로써 맛과 품질이 우수한 기능성 쿠키를 개발하고자 하였다.
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