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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.29 no.1, 2013년, pp.19 - 28
김성희 (전남대학교(여수) 영양식품학전공) , 정복미 (전남대학교(여수) 영양식품학전공)
This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry ...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
벚나무란 무엇인가? | wils., Japanese flowering cherry)는 우리나라의 남부지방, 중부지방, 북부지방의 산지 해발 100~1,560m 의 촌락부근에 자생하는 낙엽교목으로(산림청 2008), 품종은 매우 다양하며 특히 가로수로 이용되는 벚나무의 대부분을 차지하고 있는 품종인 왕 벚나무(Prunus yedoensis Matsumura)는 제주도 한라산 기슭이 원산지로 수형과 꽃이 아름다워 전국에 식재하고 있으며, 예로부터 약용 식물로 사용되어 왔다(최영전 1992; Yoo TJ 1998). | |
국수란 무엇인가? | 0백만불에서 2016년 수출목표를 620백만불로 잡고 있다(Food Journal 2011). 면 또는 국수는 밀가루를 비롯해 곡류, 소금과 물 등을 혼합하여 반죽하고 면대를 형성시킨 다음 일정한 크기로 절단하여 만든 식품으로 글루텐의 독특한 성질에 의해 만들어지는 대표적인 밀 가공식품 중의 하나이다(Park SI와 Cho EJ 2004). 밀가루에는 글루텐이 적절하게 함유되어 있어 반죽이 잘 되기 때문에 대부분 국수에 대한 연구는 밀가루를 이용하여 왔다. | |
벚나무 열매가 가지고 있는 영양소는 무엇인가? | 하지만 버찌는 다른 과일과 마찬가지로 영양성분과 다양한 생리활성을 지니고 있는데 포도당, 과당 등의 당분이 7~14%, 유기산으로 사과산이 함유되어 있으며, 색소는 플라보노이드계에 속하는 적색, 청색, 자색, 그리고 이들의 중간색을 나타내는 대부분이 배당체인 안토시아닌이며 시아니딘이 주성분이다(Yoo TJ 1998). |
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