최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.31 no.3, 2016년, pp.226 - 234
김효선 (세종대학교 조리외식경영학과) , 유승석 (세종대학교 조리외식경영학과)
In this study Muffins adding each 0, 1, 3, 5 7% of Acai Berry powder, which has very high anti-oxidant constituent, have been made, and its quality characteristics have been surveyed. From the volume and specific volume measurement, it has been decreased for MA1, 1% of Acai Berry powder added muffin...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
아사이베리의 항산화 성분은 어떤 효과를 갖는 가? | 동글동글한 모양의 보라색 과일로 항산화를 도와주는 안토시아닌과 폴리페놀이 다량 포함되어 있어 식용 베리 중 항산화력이 우수하다고 밝혀지고 있다(Patricia 2009). 이 항산화 성분은 노화방지뿐만 아니라 심장질환의 위험을 줄여주고 시력회복이나 신장 기능회복, 간 기능 및 위 기능 향상, 혈류개선 이외에 머리를 맑게 해주며 정신적 질병에도 도움을 주고, 다이어트효과, 콜레스테 롤 수치 감소와 암세포를 파괴시키는 항암효과까지 가지고 있다(Hertog 1997). 그리고 비타민, 철, 지질, 탄수화물, 필수 지방산 등 필수영양분도 함유하고 있어 기능성 식품으로 인정되면서 과학자들은 아사이베리를 냉동 건조하여 분말로 가공한 것이 기능적으로 우수하다고 하였다. | |
아사이베리에 함유된 항산화 성분은 무엇인가? | 아사이베리는 아마존에서 자라며 지구상에서 항산화력이 뛰어난 과일로 인정받고 있다. 동글동글한 모양의 보라색 과일로 항산화를 도와주는 안토시아닌과 폴리페놀이 다량 포함되어 있어 식용 베리 중 항산화력이 우수하다고 밝혀지고 있다(Patricia 2009). 이 항산화 성분은 노화방지뿐만 아니라 심장질환의 위험을 줄여주고 시력회복이나 신장 기능회복, 간 기능 및 위 기능 향상, 혈류개선 이외에 머리를 맑게 해주며 정신적 질병에도 도움을 주고, 다이어트효과, 콜레스테 롤 수치 감소와 암세포를 파괴시키는 항암효과까지 가지고 있다(Hertog 1997). | |
머핀이 식빵보다 뛰어난 장점은? | 그 중에서도 머핀은 주원료인 밀가루에 우유, 달걀, 설탕 등을 혼합하여 간편하게 제조할 수 있고, 영양가가 우수하면서도 질감이 부드러워 우리나라 사람들의 기호에 적합한 빵으로 아침식사와 영양 간식 대용으로 많이 이용되고 있다. 또한, 머핀은 식빵만큼 제빵에 이용하는 글루텐 함량에 큰 영향을 받지 않아서, 다른 재료를 첨가하여 제조하기 간편한 장점이 있어 제품의 다양화가 용이하며 첨가재료에 따라 치즈 머핀, 레몬 머핀, 초코머핀, 녹차 머핀, 코코넛 머핀 등 그 종류가 다양하다(Jeong et al. 2002). |
Ahn JM, Song YS. 1999. Physicochemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J. Korean Soc. Food Sci. Nutr., 28(3):534-541
Alexander G, Schauss. 2010. Safety evaluation of an acai-fortified fruit and berry functional juice beverage (MonaVie Active). Toxicol., 278(1):46-54.
Alexander G, Schauss. 2010. ACAI. Bomyoung, pp 29-32, 77, 106-115
Cha HS, Youn AR, Park PJ, Choi HR, Kim BS. 2007. Physicochemical characteristics of Rubus coreanus Miquel during maturation. J. Korean. Food Sci. Technol., 39(4):476-479
Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. Variation of retrogradation and preference of bread with added flour of Angelica keiskeikoidz during the storage. J Korean Soc. Food Sci Nutr., 28(1):126-131
Chung HJ. 2006. Quality Characteristics of Low-Fat Muffins containing whey protein concentrate. Korean J. Food Cook. Sci., 22(6):890-897
Gitte S, Jensen. 2008. In vitro and in vivo antioxidant and antiinflammatory capacities of an antioxidant-rich fruit and berry juice blend. Results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J. Agric. Food Chem., 56:8326-8333
Hertog MGL, Feskens EJM, Kromhout D. 1997. Antioxidant flavonols and coronary heart disease risk. Lancet, 8:349-699
Hwang SH, Ko SH. 2010. Quality Characteristics of Muffins Containing Domestic Blueberry. J. East Asian Soc. Diet. Life, 20(5): 727-734
Jeong SY, Jeong SH, Kim HJ, Kim MR. 2002. Sensory Characteristics of Functional Muffin Prepared with Ferulic acid and p-Hydroxybenzoic Acid. J. Korean Soc. Food Cook. Sci., 18(5):1-9
Ji JR, Yoo SS. 2010. Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder. J. East Asian Soc. Diet. Life, 20(3): 433-438
Jung HJ. 2006. Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate. J. Food Sci. Tec., 22(6): 890-897
Jung HO, Lee JJ, Lee MR. 2008. The Characteristics of Cookie and Muffin Made with Soybean Paste Powder and Sun-Dried Salt. J. Korean Soc. Food Preserv., 15(4): 505-511
Kang HH. 2009. Determination of Biological Activities of Korean Berries and their Anthocyanin Identification. Master's degree thesis, GyeongSang University, Korea, pp 81-82
Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. 2003. Quality characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract. J. Korean Soc. Food Cook. Sci., 19(6):701-708
Kim AJ, Shin SM, Joung KH, Lim HJ, Cho JC. 2010. Quality Characteristics of Muffins added with Garlic Paste. J. Korean Acad. Ind. Coop. Soc., 11(7):2508-2514
Kim JH, Yoo SS. 2008. Impacts of the proportion of sea-tangle on quality characteristics of muffin. J. Korean Soc. Food Cook. Sci., 24(1):565-572.
Kim JM. 2008. Characteristics of Rubus coreanus fruits and identification of its anthocyanin. Master's degree thesis, Chonnam National University, Korea, pp 91-98
Kim JY. 2010. Quality characteristics of bakery products containing flours from sweet potatoes with different flesh colors. Master's degree thesis, Kyungwon University, Korea, pp 79-92
Kim MJ, Kim JM, Oh MK, Chang MJ, Kim SH. 2007. Seasonal variations of nutrient in Korean fruits and vegetables: Examining water, protein, lipid, ascorbic acid, and - carotene contents. J. Korean Food Cook. Sci., 23(4):423-432
Kim SM. 2008. Characteristics of Rubus coreanus fruits andidentification of its anthocyanin. Master's degree thesis, Chonnam National University, Korea, pp 91-92
Kim YA. 2008. Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake. J. Korean Food Cook. Sci., 24(4):536-541
Knekt P, Jarvinen R, Reunanen A, Maatela J. 1996. Flavonoid intake and coronary mortality in Finland: a cohort study. Br. Med. J., 312(1):478-481
Ko SH, Seo EO. 2010. Quality Characteristics of Muffins containing purple colored sweetpotato powder. J. East Asian Soc. Diet. Life, 20(2):272-278
Ko SN, Yoon SH, Yoon SK, Kim WJ. 1997. Development of Meat-like Flavor by Maillard Reaction of Model System with Amino acids and Sugars. J. Korean Food Sci. Technol., 29(5):827-838
Lee DS. 2009. Quality Characteristics of Blueberry-pyun added with Different Amount of Blueberry. Master's degree thesis, Sejong University, Korea, pp 101-103
Lee HY, Jung HA, Kim EH, Kwon HJ, Lee MH, Kim AN, Park CS, Yang KM, Bae HJ. 2011. Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins. J. Food Sci. Tec., 27(4): 27-34
Lee HS, Park JR, Chun SS. 2001. Effects of pine pollen powder on the quality of white bread prepared with Korean domestic wheat flour. J. Korean Food Nutr., 14(4):399-345
Lee JH, Ko JC. 2009. Physicochemical Properties of Cookies Incorporated with Strawberry Powder. Korean Agric. Sci. Lib., 13(2):79-84
Lee KS, Hwang CS. 1990. A study on the actual utilization Korean traditional remedies-about foods used on geriatric disease. J. Korean Diet. Cult., 5(3):326-331
Melina Oliveira de Souza M. 2010. Diet supplementation with acai pulp improves biomarkers of oxidative stress and the serum lipid profile in rats. Nutr., 26(1): 804-810
No SW. 2008. Effect of anthocyanin obtained from wild grapes on the photooxidation stability of soymilk. Master's degree thesis, Dankook University, Korea, pp 98-100
Park BH. 2007. The Properties of Muffins with Sea Tangle Paste(Laminaria japonica). Master's degree thesis, Sunchon National University, Korea, pp 104-107
Park SH, Lim SI. 2007. Quality Characteristics of Muffins Added Red Yeast Rice Flour. J. Korean Food Sci. Technol., 39(3):272-275
Park YK, Kang YH, Lee BW, Seog HM. 1997. Changes of carotenoids of the pumpkin powder during storage. J. Korean Soc. Food Sci. Nutr., 26(1):26-32
Spada P.D., Dani C., Bortolini G.V., Funchal C., Henriques J.A., Salvador M.. 2009. Frozen fruit pulp of Euterpe oleraceae Mart.(acai) Prevents hydrogen Peroxide-Induced damage in the cerebral cortex, cerebellum, and hippocampus of rats. J. Med. food., 12(5):1084-1088
Seo DC. 2009. Effects of Blueberry on the Characteristics of White Bread and Sponge Cake. Master's degree thesis, Chodang University, Korea, pp 114-116
Seo EO, Kim KO, Ko SH. 2011. Quality Characteristics of Muffins Containing Domestic Dropwort Powder. J. East Asian Soc. Diet. Life, 21(3):338-344
Seo EO, Ko SH, Kim KO. 2009. Quality Characteristics of Muffins Containing Chungkukjang Powder. J. East Asian Soc. Diet. Life, 19(4):635-640
Seo EO, Ko SH. 2014. Quality characteristics of Muffins containing Beet Powder. Korean J. Culin. Res., 20(1):27-37
Shin JH, Yeon RS, Lee SM, Jeong HS, Paik1 JE, Joo NM. 2008. Optimization of Formulation Condition for Muffins with Added Broccoli Powder. J. Korean Soc. Food Cult., 23(5):621-628
Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ. 2010. Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder. J. Korean Food Cook. Sci., 26(6):737-744
Yoon JM, Cho MH, Hahn TR, Park YS, Yoon HH. 1997. Physicochemical Stability of Anthocyanins from a Korean Pigmented Rice Variety as Natural Food Colorants. J. Korean Food Sci. Technol., 29(2):211-217
Yoon MH, Jo JE, Kim DM, Yook HS. 2010 Quality Characteristics of Bread Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage. Master's degree thesis, Chungnam University, Korea, pp 74-77
Yu OK, Back HI, Cha YS. 2008. Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine. J. Korean Soc. Food Cult., 23(5):616-620
Yu OK, Kim JE, Cha YS. 2005. The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel). J. Korean Soc. Food Sci. Nutr., 37(6): 792-797
USDA Database. 2010. Available from: http://www.ars.usda.gov./nutrientdata USDA Database for Oxygen Radical Absorbance Capacity (DRAC) of Selected Foods, [accessed. 2016.03.21]
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.