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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.30 no.1, 2014년, pp.1 - 10
조정선 (우송대학교 Culinary-MBA 대학원) , 김혜영 (우송대학교 글로벌한식조리학과)
To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
보리순에 풍부하게 함유된 것은? | 보리순은 세계적으로 중요한 재배식품중의 하나로 단백질, 각종 비타민, 무기질과 각종효소가 풍부하다(Kim KT 등 2003). 이중 단백질의 90% 이상은 Polypeptide 형태로 존재하여, 혈류로 직접 흡수되어 세포대사를 증진시키고, 유독성분을 중화시키는 기능이 있다고 알려져 있다(Kim KT 등 2003). | |
식이섬유의 효능은? | 이중 단백질의 90% 이상은 Polypeptide 형태로 존재하여, 혈류로 직접 흡수되어 세포대사를 증진시키고, 유독성분을 중화시키는 기능이 있다고 알려져 있다(Kim KT 등 2003). 또한, 보리순에는 다량의 식이섬유가 함유되어 있는데, 식이섬유는 물질을 흡수하는 성질이 있어, 콜레스테롤, 중성지방 등이 장에서 흡수되는 것을 억제하여 고혈압이나 동맥경화, 비만의 예방에 효과를 나타낸다고 보고되었다(Sekiguchi H 2004). | |
보리순가루가 첨가된 머핀의 품질 특성을 분석한 실험에서 보리순가루 첨가량이 증가할수록 경도와 검성, 씹힘성은 어떻게 변화하였는가? | 001). 경도와 검성 그리고 씹힘성은 대조군에 비해 보리순가루 첨가량이 증가할수록 유의적으로 증가하였다(p<0.001). |
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