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NTIS 바로가기한국생활과학회지 = Korean journal of human ecology, v.24 no.3, 2015년, pp.437 - 449
전서영 (전북대학교 식품영양학과) , 이영숙 (전북대학교 식품영양학과) , 노정옥 (전북대학교 식품영양학과)
The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemi...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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뽕잎이 함유한 성분은 무엇이 있는가? | 뽕잎은 누에의 먹이로 알려져 생산되어 왔지만, 누에의 혈당강하 효과가 알려지면서 누에의 먹이였던 뽕잎에 대한 관심이 더욱 높아지고 있다(Kim, 2002). 뽕잎에는 단백질, 아미노산, 비타민, 미네랄과 다량의 식이섬유를 함유하며flavonse, steroids와 triterpenes 같은 다양한 생리활성물질의 함량이 높아 건강식품소재로서 각광받고 있다(Lee &Rho, 2014b). 뽕잎에 함유되어 있는 여러 가지 생리활성물질은 천연 약리효과를 나타내는데, 혈당강하와 항당뇨에 효과가 있다고 알려진 DNJ (1-deoxynojirimycin)와 혈압강하에 효과가 있는 γ-aminobutyric acid(GABA) 및 항산화 효과가 있는 flavonoid 성분을 함유하고 있다(Chae et al. | |
뽕나무의 뽕잎을 이용한 제품은 무엇이 있는가? | 우리나라에서 뽕잎이 재배되는 지역은 강원도 원주, 경북 상주 및 전북 정읍 및 부안으로 알려져 있으며 뽕잎이외 오디 및 뽕나무 뿌리껍질 등도 제품개발에 이용하고 있다. 지금까지의 뽕잎을 이용한 제품은 두부(Han et al.,2005), 크림수프(Park & Lee, 2007), 빵·케이크류(Choi etal., 2007, Kim & Cho, 2010, Kim, 2003), 떡류(Kim etal., 1998, Kim et al., 2000, Nam et al., 2004), 강정(Yuh& Kim, 2001), 면류(Kim, 2002, Song et al., 2010) 및 김치(Lee & Rho, 2014a, Lee & Rho 2014b, Shin et al.,2007) 등 다양하다. | |
당면이란 무엇인가? | 당면은 전분을 주원료로 호화와 노화를 이용해 만든 전분국수로 우리나라의 전통식품 중 하나이다. 당면은 중국 당나라로부터 유래되었으며, 분탕(粉湯), 호면(胡麵) 등으로 알려졌다. |
AOAC. (1990). Official methods of analysis. 15th ed. Association of official analytical chemists, Washington. DC, USA. pp 788.
Choi, G. Y., Bae, J. H. & Han, G. J. (2007). The quality characteristics of sponge cake containing a functional and natural product (1. mulberry leaf powder). Journal of the East Asian Society of Dietary Life. 17(5): 703-709.
Han, M. R., Kim, A. J., Chung, K. S., Lee, S. J. & Kim, M. H. (2005). Optimization for manufacturing soybean curd adding mulberry leaf powder and extract. Food Engineering Progress. 9(4): 276-282.
Han, K. S. & Hong, S. H. (2002). The menu preference of middle school student in contracted management middle school foodservice. Journal of the Korean Society of Dietary Culture. 17(1): 1-15.
Kim, A. J., Lim, Y. H., Kim, M. W., Kim, M. H. & Woo, K. J. (2000). Mineral contents and properties of pongihp julpyun preparation by adding mulberry leaves powder. Journal of Korean Society of Food & Cookery Science. 16(4): 311-315.
Kim, A. J., Kim, M. W. & Lim, Y. H. (1998). Study on the physical characteristics and taste of pongihpsolgi as affected by ingredients. Journal of the East Asian Society of Dietary Life. 8(3): 297-308.
Kim, B. K., Park, J. E. & Zu, G. U. (2011). Effects of semolina on quality characteristics of the rice noodles. Food Engineering Progress. 15(1): 56-63.
Kim, D. H. (2010). Physicochemical properties of mulberry leaves and qualitative characteristics of hwagwon added with mulberry leave. Doctoral dissertation. Sejong University, Seoul.
Kim, M. K., Kim, J. W., Choi, S. U., Park, H. R. & Hwang, Y. I. (2004). Effect of grapefruit seed extract treatment on microbial growth of starch vermicelli during storage. Journal of Basic Science. 20: 183-194.
Kim, Y. A. (2002). Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean Journal of Food Cookery Science, 18(6), 632-636.
Kim, Y. A. (2003). Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes. Journal of Food Science and Technology. 35(5): 817-876.
Kim, Y. H. & Cho, N. J. (2010). Effects of mulberry leaf powder on physicochemical properties of bread dough. Journal of Korean Food Science and Technology. 42(6): 705-713.
Ko, C. H. & Kim, S. K. (1990). Quality evaluation of tangmyon prepared from sweet potato and/or corn starches. Journal of Korean Food Science and Technology. 24(2): 160-164.
Lee, S.L., Lim, N., Y., & Lee, K. H. (2000). A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Journal of Korean Society of Food & Cookery Science. 16(6): 681-688.
Lee, Y. C., Oh, S. W., Han, S. B., Han, S. D. & Kang, N. K. (2002). Properties of dangmyuns using different starches and freeze dried dangmyuns. Journal of Korean Food Science and Technology. 34(1): 24-29.
Lee, Y. J., Wok, S. C., Kim, H. J., Lee, J. H. & Kim, M. R. (2009). Quality characteristics of raw and cooked spirulina added noodles during storage. Korean Journal of Food Preservation. 16(1): 23-32.
Lee, Y,J, & Shin, H.D. (2000). Mechanical properties and industrial production and characteristic the molecular structure of the cyclodextrin. Bioindustry. 13(1): 36-47.
Lee, Y. S. & Rho, J. O. (2014b). A study on quality characteristics of Kimchi with added mulberry leaves extracts. Journal of East Asian Society Dietary Life, 24(6), 827-836.
Nam, T. H., Kim, A. J. & Woo, K. J. (2004). Effects of mulberry leaf on the quality of jeung-pyun(Korean fermented rice cake). Journal of the East Asian Society of Dietary Life. 14(4): 379-386.
Park, S. H. & Lee, J. H. (2007). The quality characteristics of cream soup prepared with mulberry leaf powder. Journal of Korean Society of Food & Cookery Science. 23(5): 601-608.
Ryoo, K. M. & Hong, B. J. (2009). A study on preference and satisfaction level of elementary school students about school meals menu depending on their residential areas. Korea Journal of Tourism and Hospitality Research. 23(2): 327-344.
Seo, S. J. (2012). Influence of hydrocolloids on rice Naengmyon quality properties. Master's thesis. Kyonggi University, Seoul.
Seo, T. R. (2008). Textural and cooking properties of the starch noodle to using rice flour or rice starch. Master's thesis. Korea University, Seoul.
Shin, S. M., La, S. H., & Choi, M. K. (2007). A study on the quality characteristics of Kimchi with mulberry leaf powder. Korean Journal of Food & Nutrition, 20(1), 53-62.
Song, E. J., Kim, K. B., Lee, K. S. & Choi, S. K. (2010). A study on the optimization of rice pasta with addition of mulberry leaf powder. Korean Journal of Culinary Research. 16(4): 286-296.
Yook, C. & Kim, J. S. (2001a). Production of starch vermicelli (dangmyun) by using modified corn starches (II) - physicochemical properties of starch vermicelli (dangmyun) made with different starches in laboratory. Journal of Food Science and Technology. 33(3): 313-318.
Yook, C. & Kim, J. S. (2001b). Production of starch vermicelli (dangmyun) by using modified corn starches (II) - physicochemical properties of starch vermicelli (dangmyun) made with different starches in laboratory. Journal of Food Science and Technology. 33(3): 313-318.
Yuh, S. H. & Kim, A. J. (2001). Studies on chemical composition, minerals and texture characteristics pongnipgangjung. Korean Journal of Culinary Research. 7(1): 135-145.
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