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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.3, 2019년, pp.361 - 368
김정아 (대구대학교 식품공학과) , 임무혁 (대구대학교 식품공학과)
The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extr...
핵심어 | 질문 | 논문에서 추출한 답변 |
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환원형 음료의 단점은 무엇인가? | Youn et al.(2013)의 연구를 통해 알 수 있듯이, 환원형 음료는 생과를 고온 고압으로 추출할 경우 과실 본연의 색과 향, 영양소 파괴가 많은 단점이 있다. 이를 이용한 제품 개발 시, 생과의 원래의 색과 향이 거의다 사라져 보완하기 위해 맛, 향기 성분을 첨가하여야 한다. | |
마카란 무엇인가? | 안데스의 산삼이라고 불리는 마카(Maca, Lepidium meyenii)는 해발 4,000 m에 이르는 고지대에 자생하는 마 과의 약용식물로 십자화과 두해살이풀로서 씨앗으로만 번식을 하며, 자가 수분을 하는 식물이다(Valentoba et al. 2008). | |
마카의 영양성분은 섭취 시 어떤 효과가 있는가? | 2017). 이러한 성분들의 활성으로 인하여 마카의 섭취는 폐경기 증상 조절, 에너지 향상, 두뇌 건강 보호, 골밀도의 증가, 항산화 효과 등이 있는 것으로 보고되고 있다(Yali et al. 2007, Choi 2017). |
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