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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.22 no.7 = no.82, 2016년, pp.173 - 186
This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pa...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
빵이란? | 빵은 사람들의 일상생활에 가장 밀접한 주식으로 전 세계적으로 가장 인기가 많고, 오래된 음식 중에 하나이다(Das L et al 2012). 우리나라에서 역시 식생활 양식의 변화로 빵의 소비가 급속히 증가하고 있으며(Lee JH et al 2007), 기능성이 더해진 제품에 대한 요구 역시 높아지고 있다(Lee JH & Son SM 2011). | |
빵을 개발할 때 맛에 의존하던 기존의 제품 개발에서 벗어나고 있는 이유는? | 우리나라에서 역시 식생활 양식의 변화로 빵의 소비가 급속히 증가하고 있으며(Lee JH et al 2007), 기능성이 더해진 제품에 대한 요구 역시 높아지고 있다(Lee JH & Son SM 2011). 건강에 대한 소비자들의 관심이 높아지면서 건강 지향적인 음식을 섭취하는 것의 중요성을 인식하고 있기 때문에(Kim EJ et al 2015; Martin K 2005), 맛에 의존하던 기존의 제품 개발에서 벗어나고 있다. 따라서 식이섬유나 항산화물질 등 여러 가지 기능성 재료들을 첨가한 건강과 영양을 고려한 빵들이 개발되고(Lee KS 2012), 식물체에서 생리활성 물질을 추출한 뒤 이를 식품에 적용하려는 연구가 진행되고 있다(Bae JS et al 2010). | |
꾸지뽕나무의 특징은? | 꾸지뽕나무는 뽕나무과에 속하며, 한국, 중국, 일본에 주로 분포되어 있는 낙엽관목으로(Lei C et al 2014), 꾸지뽕나무의 항염(Shim JU & Lim KT 2009), 항산화(Choi SR et al 2009), 고혈압 억제 및 항당뇨(Kang DG et al 2002) 등 생리활성이 보고되고 있다. 꾸지뽕나무 중에서 특히 꾸지뽕잎이 산화적 스트레스를 통해 가장 효과적으로 세포독성을 억제시키는 것으로 나타났다(Jeong CH et al 2010). |
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