[논문]건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과

박지현; 김혜영

doi:10.22960/jfss.2020.1.19

건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과
Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap

급식외식위생학회지 = Journal of the foodservice safety, v.1 no.1, 2020년, pp.19 - 25

Abstract ▼ AI-Helper

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.

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표/그림 (6)

그림 Figure 1. Sample preparation at pretreated oven temperature of 140℃ with or without AF-343. ¹⁾SWO, SW; Standard sodium content recipe of dried type Bibimbap without (SWO) or with (SW) AF-343 ²⁾RWO, RW; 30% Reduced sodium content recipe of dried type Bibimbap without (RWO) or with (RW) AF-343
그림 Figure 2. Procedure of the dried type bibimbap preparation. 1)SWO, SW; Standard sodium content recipe of dried type Bibimbap without (SWO) or with (SW) AF-343 2)RWO, RW; 30% Reduced sodium content recipe of dried type Bibimbap without (RWO) or with (RW) AF-343
그림 Figure 3. DPPH radical scavenging activity of the dried type bibimbap. ¹⁾SWO, SW; Standard sodium content recipe of dried type Bibimbap without (SWO) or with (SW) AF-343 ²⁾RWO, RW; 30% Reduced sodium content recipe of dried type Bibimbap without (RWO) or with (RW) AF-343 ³⁾Mean±S.D, The same superscripts in a row are not significantly different each other at p<0.05 level by Duncan's multiple range test.
표 Table 1. Acceptance test of the dried type bibimbap
그림 Figure 4. Microbial counts of the dried type bibimbap
그림 Figure 5. Aerobic plate counts of the dried type bibimbap

참고문헌 (17)

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원문보기 상세보기
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원문보기 상세보기
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원문보기 상세보기
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건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과
Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap

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건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과 Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap

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건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과
Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap

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