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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.44 no.2, 2015년, pp.250 - 259
빙동주 (순천대학교 식품영양학과) , 이지현 (부산대학교 식품영양학과) , 전순실 (순천대학교 식품영양학과)
This study evaluated the quality characteristics and antioxidant activities of salad dressings prepared with wild grape powder (1%, 2%, 3%, and 5%) during storage at
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핵심어 | 질문 | 논문에서 추출한 답변 |
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샐러드드레싱에 머루를 첨가할수록 점도는 어떻게 변하였는가? | 본 연구에서는 현대인의 건강에 대한 관심과 머루의 영양성과 이용성 증대의 일환으로 머루 분말을 1%, 2%, 3% 및 5% 첨가한 샐러드드레싱을 제조하고 저장 중의 품질 특성, 항산화 특성 및 관능검사를 실시하였다. 점도는 머루 분말 첨가량이 증가할수록 유의적으로 낮아졌으며(P<0.05), 저장기간 중의 점도 측정 결과에서 3주차까지는 실험군들 모두 점도가 증가하는 경향을 나타내었다. pH는 머루 분말 첨가량이 증가할수록 유의적으로 낮아졌으며(P<0. | |
머루에는 어떤 물질이 함유되어 있는가? | 머루(Vitis coignetiae)는 갈매나무목 포도과에 속하는 낙엽성 덩굴식물로 중국 및 한국에 분포하고 내한성 및 내병성이 강하며, 산에서 자생하고 있다(27,28). 머루는 phenolic acids, flavonoids와 같은 페놀 화합물과 안토시아닌, 플라보노이드 등의 기능성 색소 함유하고 있는 알칼리성 과실(29-31)로 지방간, 고혈압, 심장병, 관절염 및 성인병 등에 효과가 있다고 알려져 있다(32). 머루는 주로 신맛이 강하고 저장성이 낮아 대부분 발효를 통한 술(33-35)로 이용될 뿐 머루를 이용한 식품의 연구는 미비한 실정이다. | |
샐러드는 어떤 역할을 하는가? | 채소는 칼로리가 낮고 비타민, 무기질의 공급원으로 체액을 알칼리성으로 유지하는 등 다양한 생리활성이 보고되고 있으며 주로 샐러드 형태로 소비되고 있다(8,9). 샐러드는 식사 전 식욕을 돋우어 주고 채소의 아삭한 식감과 맛, 향을 증진시켜 주며, 육류 위주의 서구식 식단에서 영양적 균형을 맞추는 역할을 한다(10,11). |
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