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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.24 no.2, 2017년, pp.294 - 302
김숙영 (영남대학교 식품공학과) , 김기주 (대구미래대학교 특수직업재활과)
The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
스펀지 케이크란? | 스펀지 케이크는 거품형 케이크(form type cake)의 가장 기본되는 제품으로서 데커레이션 케이크, 젤리롤 케이크,프티푸르 등 많은 제품에 응용되어지는 다양성이 높은 제품이다. 또한 스펀지 케이크는 맛이 너무 단순하여 그 자체만으로 판매하는 경우는 드물며 맛과 모양을 부가시켜 제품의 품질을 향상시키는 경우가 많다. | |
양배추의 성분 조성은? | )의 원산지는 지중해 연안이며 십자화과의 채소로써 식이섬유, 비타민, 미네랄 및 파이토케미컬(phytochemical)을 다량 함유하고 있다(10). 양배추에는 지혈작용을 하는 비타민 K와 항궤양성의 비타민U가 풍부하게 함유하고 있어 위궤양 치료에 효과가 있으며(11-13) 수분 93.3%, 단백질 0.6%, 지방 0.1%, 당질 5.6%,총 식이섬유 1.4%, 회분 0.6% 등이 함유되어 있다(14). 또한 양배추는 caffeic acid, ferulic acid, p-coumaric acid 등을 비롯하여 항산화제 성분을 함유하고 있다(15,16). | |
양배추에 함유된 페놀성 화합물은? | 6% 등이 함유되어 있다(14). 또한 양배추는 caffeic acid, ferulic acid, p-coumaric acid 등을 비롯하여 항산화제 성분을 함유하고 있다(15,16). 양배추는 주로 생것 또는 삶거나 데치는 등의 방법으로 각종 요리에 사용되고 있으며 양배추를 첨가한 연구로는 설기떡, 증편,물김치 등(17-19)에 관한 연구가 있으며 제과제빵에 대한 연구는 양배추 분말 첨가가 제빵 적성에 미치는 영향(20),양배추 분말을 대체한 시폰 케이크 제조와 항산화 활성(21) 등으로 미비한 실정이다. |
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