$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

톳(Hizikia fusiformis)을 첨가한 흰찰쌀보리죽의 제조 및 품질특성

Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis

한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.49 no.3, 2016년, pp.310 - 316  

이연지 (군산대학교 식품생명공학과) ,  임승용 (군산대학교 식품생명공학과) ,  김원석 (신라대학교 바이오산업학부 제약공학) ,  김용태 (군산대학교 식품생명공학과)

Abstract AI-Helper 아이콘AI-Helper

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and va...

주제어

AI 본문요약
AI-Helper 아이콘 AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

문제 정의

  • , 2003; Kim and Kwak, 2011). 이에 본 연구에서는 기능성 천연소재로 각광 받고 있는 해조 다당류가 풍부하고 면역력 증강 및 항산화 효과 등이 우수한 톳과 식이섬유소, 무기질, 비타민 등이 풍부한 흰찰쌀보리의 수요를 증진시키고 기능성 식품으로의 이용 가능성을 높이기 위하여 톳을 첨가한 흰찰쌀보리죽을 개발하고 이의 이화학적 특성, 품질특성 및 관능적 특성을 분석하여 톳과 흰찰쌀보리의 수요증진에 기여하고자 하였다.
본문요약 정보가 도움이 되었나요?

참고문헌 (34)

  1. Ahn JS, Kong SG and Cho SH. 2013. Quality characteristics of tarakjuk (Milk Porridge) prepared with brown rice. Korean J Food Nutr 26, 508-514. http://dx.doi.org/ 10.9799/ksfan.2013.26.3.508. 

  2. AOAC. 1990. Official Method of Analysis. In: Association of Official Analytical Chemists, 15th ed. Arlington, VA, U.S.A., 777-788. 

  3. Baek G, Goo BG, Ahn BJ and Park JK. 2013. Effects of water-soluble polysaccharides from tott on lipid absorption and animal body weight. J Korean Soc Food Sci Nutr 42, 556-562. http://dx.doi.org/ 10.3746/jkfn.2013.42.4.556. 

  4. Baek JM. 2007. Present state and prospect in seaweed farming industry. In: J East Asian Soc Dietary Life 32th Annual Meeting of the seaweed and food. Baek JM, eds. Dankook University, Yongin, Korea, pp. 15-22. 

  5. Choe JS and Youn JY. 2005. The chemical composition of barley and wheat varieties. J Korean Soc Food Sci Nutr 34, 223-229. http://dx.doi.org/10.3746/jkfn.2005.34.2.223. 

  6. Choi GS. 2005. Effect of Jeju drid Hizikia fusiformis powder on the quality characteristics in bread and noodle. MS Thesis. Tamna University, Jeju, Korea. 

  7. Gunsan Glutinous Barley Promotive Team. 2012. Glutinous Barley Introduce. Retrieved from http://www.gunsanbori.or.kr/content/index.php?gubunintroduct&dnameintroduct on February 19. 

  8. Jeong ES. 2012. Quality characteristics of white bread added with hizikia hydrolysate and effect of its lipid metabolism in rats. Ph.D. Thesis, Chonnam National University, Yeosu, Korea. 

  9. Jeong HC and Yoo SS. 2014. Quality characteristics of pan bread added with color barley powder. The Korean Journal of Culinary Research 20, 127-143. 

  10. June JH, Yoon JY and Kim HS. 1998. A study on the development of 'Hodojook'. Korean J Dietary Culture 13, 509-518. 

  11. Kim HS, Shin ES and Lyu ES. 2010. Optimization of cookies prepared with Hizikia fusiformis powder using response surface methodology. Korean J Food Cookery Sci 26, 627-635. 

  12. Kim JH, Song HS and Yang JY. 2012. Nutritional characteristics of kochujang added with fermented extracts of Hizikia fusiforme. J Fd Hyg Safety 27, 473-478. http://dx.doi.org/10.13103/jfhs.2012.27.4.473. 

  13. Kim JM, Suh DS, Kim YS and Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J Food Sci Technol 36, 410-415. 

  14. Kim JS and Kwak EJ. 2011. Quality characteristics of gruel with added yam. The Korean Society of Food Culture 26, 184-189. 

  15. Kim KH and Cho HS. 2008. The physicochemical and sensory characteristics of jook containing different levels of skate(raja kenojei) flour. J East Asian Soc Dietary Life 18, 207-213. 

  16. Kim MJ, Lee HH, Seo MJ, Kang BW, Park JU and Jeong YK. 2013. Antioxidation activities of organic solvent fractions obtained from seaweed, Hizikia fusiformis. Journal of Life Science 23, 361-367. http://dx.doi.org/10.5352/jls.2013.23.3.361. 

  17. Kim SH, Lim SB, Ko YH, Oh CK, Oh MC and Park CS. 1994. Extraction yields of Hizikia fusiforme by solvents and their antimicrobial effects. Bull Korean Fish Soc 27, 462-468. 

  18. Kwon MS, Mun OJ, Bae MJ, Lee SG, Kim MH, Lee SH, Yu KH, Kim YY and Kong CS. 2015. Anti-inflammatory activity of ethanol extracts from Hizikia fusiformis fermented with lactic acid bacteria in lps-stimulated raw264.7 macrophages. J Korean Soc Food Sci Nutr 44, 1450-1457. http://dx.doi.org/10.3746/jkfn.2015.44.10.1450. 

  19. Kwon YR and Youn KS. 2015. Quality characteristics of Hijikia fusiforme extracts with different extraction method. Korean J Food Preserv 22, 70-77. http://dx.doi.org/10.11002/kjfp.2015.22.1.70. 

  20. Lee MK, Choi SH, Lim HS and Ahn JS. 2010. Quality characteristics of jook prepared with green laver powder. Korean J Food Cookery Sci 26, 552-558. 

  21. Lee NY. 2013. Antioxidant effect and tyrosinase inhibition activity of seaweeds ethanol extracts. J Korean Soc Food Sci Nutr 42, 1893-1898. http://dx.doi.org/10.3746/jkfn.2013.42.12.1893 

  22. Lee SM. 2013a. A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Dietary Life 23, 234-240. 

  23. Lee SM. 2013b. Quality characteristics of gruel added with ramie leaves. The Korean Journal of Culinary Research 19, 76-86. 

  24. Mun SH. 2004. Optimization for preparing conditions of gruel of top shell(Bomal-jook) with Hijikia fusiforme. MS Thesis. Jeju National University, Jeju, Korea. 

  25. Park BH, Cho HS, Jeon ER and Kim SD. 2009. Quality characteristics of jook prepared with lotus leaf powder. Korean J Food Cookery Sci 25, 55-61. 

  26. Park BH and Cho HS. 2009. Quality characteristics of jook prepared with lotus root powder. Family and Environment Research 47, 79-85. 

  27. Park BH, Ko GM and Jeon ER. 2015. Quality characteristics of jook prepared with hericium erinaceum powder. The Korean Society of Food Culture 30, 227-232. http://dx.doi.org/10.7318/kjfc/2015.30.2.227 

  28. Park JL, Kim JM and Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Soc Food Cookery Sci 19, 685-693. 

  29. Park MR, Yoo C, Chang YN and Ahn BY. 2012. Change of total polyphenol content of fermented gastrodia elata blume and radical scavenging. Korean J Plant Res 25, 379-386. http://dx.doi.org/10.7732/kjpr.2012.25.4.379 

  30. Park MY, Lee KS and Park SJ. 2010. Power food-Super food, Chapter 2 of the Well-being food barley. Retrieved from http://terms.naver.com/entry.nhn?docId777174&cid48180&categoryId48247 on February 18. 

  31. Park SH, Lee SJ, Jeon MJ, Kim SY, Mun OJ, Kim MH, Kong CS, Lee DG, Yu KH, Kim YY and Lee SH. 2014. Evaluation of biological activities of fermented Hizikia fusiformis extracts. Journal of Life Science 24, 304-310. http://dx.doi.org/10.5352/jls.2014.24.3.304 

  32. Seog HM. 2010. Food science characteristics of barley. Food culture. Korea Food Research Institute, Seongnam, Korea. vol 3, 302-305. 

  33. Statistics Korea. 2015. Fishery Production Survey. Retrieved from http://kosis.kr/statHtml/statHtml.do?orgId101&tblIdDT_1EW0003&vw_cd&list_id&scrId&seqNo&lang_modeko&obj_var_id&itm_id&conn_pathK1&path on February 18. 

  34. Zhang X, Lee FZ, Kum JS and Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J Food Sci Technol 34, 225-231. 

저자의 다른 논문 :

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트