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NTIS 바로가기Culinary science & hospitality research = 한국조리학회지, v.23 no.2 = no.85, 2017년, pp.117 - 125
This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Chrysanthemum zawadskii powder (as ratios of 0.5%, 1%, 1.5%, 2% to the total materials). The result displayed that the
핵심어 | 질문 | 논문에서 추출한 답변 |
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구절초는 예로부터 어느 병에 사용되었는가? | 구절초는 항산화 활성을 가진 기능성 소재이며, 민간에서는 줄기와 잎을 가을에 채취하여 말려 예로부터 폐렴, 기관지염, 기침, 감기, 인두염, 방광질환, 부인병, 냉증, 위장병 및 고혈압 등에 사용되었다(Kwin et al., 2006; Kim et al. | |
구절초는 어떤 식물인가? | latilobum (Maxim.)Kitam)는 국화과에 속하는 다년생 쌍떡잎 초본식물로 개화기는 8∼10월, 결실기는 10∼11월이며(Kim, Lee, & Yim, 2001),전국각처의 산지와 고원지에서 자생하고 널리 재배되고 있다(Jang et al., 1997). | |
구절초 분말첨가 양갱의 관능검사 결과에 따르면 맛의 기호도는 어떻게 나타나는가? | 65로 가장높은 기호도를 보여 시료간의 유의적인 차이가 있었다. 맛 의 기호도는 구절초 분말 0.5% 첨가군, 대조군, 1% 첨가군순으로 높게 나타났으며, 구절초 분말 2% 첨가군이 가장 낮은 기호도를 나타내었다. 전반적인 기호도에서 대조군은 5. |
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Cho, S. J. (2012). Patent medicinal plants. Seoul, Korea: Academy book.
Choi, E. J., Kim, S. I., & Kim, S. H. (2010). Quality characteristics of yanggaeng by the addition of green tea powder. J East Asian Soc Dietary Life, 20(3), 415-422.
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Chung, H. J., & Jeon, I. S. (2011). Antioxidative activities of methanol extracts from different parts of Chrysanthemum zawadskii. Korean Journal of Food Preservation, 18(5), 739-745.
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Kim, D. S., Choi, S. H., & Kim, H. R. (2014). Quality characteristics of Yanggaeng added with Curcuma longa L. powder. The Korean Journal of Culinary Research, 20(2), 27-37.
Kim, B. E. (2007). Physicochemical property and antimicrobial activity of Chrysanthemum zawadskii. (Master's thesis). Sunchon National University.
Kim, J. H., & Ahn, D. K. (1989). A study on the effect of Chrysathemum siviricum Fischer. Kor J Herbology, 4(1), 15-21.
Kim, K. H., Kim, Y. S., Koh, J. H., Hong, M. S., & Yook, H. S. (2014). Quality characteristics of yanggaeng added with tomato powder. J Korean Soc Food Sci Nutr, 43(7), 1042-1047.
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Lee, S. H. (2006). Production and characterization of a potent antidandruffy compound from phytochemicals. (Master's thesis). Paichai University.
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Oh, K. C. (2015). Quality characteristics of dropwort powder added Yanggaeng. The Korean Journal of Culinary Research, 21(6), 291-302.
Park, L. Y., Woo, D. I., Lee, S. W., Kang, H. M., & Lee, S. H. (2014). Quality characteristics of Yanggaeng added with different forms and concentrations of fresh paprika. J Korean Soc Food Sci Nutr, 43(5), 729-734.
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