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감과피 분말을 첨가한 쿠키의 품질특성
Quality Characteristics of Cookies with Persimmon Peel Powder 원문보기

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.30 no.5, 2014년, pp.620 - 630  

임현숙 (전주대학교 대학원 전통식품산업학과) ,  차경희 (전주대학교 대학원 전통식품산업학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder...

주제어

#Gojongsi   #persimmon peel   #cookies   #hardness   #sensory characteristics  

질의응답

핵심어 질문 논문에서 추출한 답변
단감(甘枾)과 떫은감의 떫은맛은 어떻게 없어지는가? 감은 단감(甘枾)과 떫은감(澁枾)으로 구별된다. 단감은 성숙하면 떫은맛이 자연적으로 없어지지만, 떫은감은 연시가 될 때까지 완숙시키거나, 인공적으로 탈삽과정을 거치게 된다(Kim JY 등 1990). 떫은감의 가공 비율은 곶감 85.
감 과피의 항산화 효과가 높은 이유는? 하지만 감 과피에는 주요 Phenol 물질인 epicatechine, catechine, ferulic acid, gallic acid, protocatechuic acid, vanillic acid, P-coumaric acid 등이 함유되어 항산화 효과가 매우 높다고 보고되어 있다(Gorinstein S 등 2001). 고종시의 생과피, 건조과피, 생과육의 DPPH radical 소거능, 항염증 및 항암효과가 감과육보다 감과피가 더 좋은 효과를 나타낸다고 보고되기도 하였다(Kim YH 2012).
감의 원산지는? 감의 원산지는 동아시아로 중국의 사천(泗川), 운남(雲南), 절강(浙江), 강소(江蘇) 및 호북(湖北) 등이다. 세계에 분포되어 있는 감나무속(屬) 식물은 약 400여 종으로 대부분 열대에서 온대지방까지 널리 분포하고 있다(Moon KD 2011).
질의응답 정보가 도움이 되었나요?

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