[논문]수박무 가식부 분말 첨가 양갱의 품질 특성 및 항산화 효과

이재준; 정은; 박연진

doi:10.9799/ksfan.2021.34.6.631

수박무 가식부 분말 첨가 양갱의 품질 특성 및 항산화 효과
Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Watermelon Radish Flesh Powder 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.6, 2021년, pp.631 - 640

이재준 (조선대학교 식품영양학과) , 정은 (조선대학교 식품영양학과) , 박연진 (전남도립대학교 호텔조리제빵과)

Abstract ▼ AI-Helper

This study investigated the quality characteristics and antioxidant activity of Yanggaeng prepared with various amounts of watermelon radish flesh (WRF) powder, in ratios of 0 (control), 2.5, 5, 7.5, and 10% of the cooked white bean paste. The proximate composition, pH, sugar content, Hunter's color values, texture analysis, and antioxidative activities of Yanggaeng were examined. Increasing the amount of WRF in the Yanggaeng tended to increase the crude ash, carbohydrate, sugar, total polyphenol, total flavonoids, and anthocyanin contents, a value, DPPH and ABTS radical scavenging activities, with decreasing the moisture and crude protein contents, L and b values, and pH. Texture measurement scores in terms of springiness, chewiness for Yanggaeng showed that 2.5% or 5.0% group was higher than those of the control group. Hardness was higher in the sample groups than in the control group. In conclusion, the results show that Yanggaeng with up to 7.0% added WRF powder can be developed as products, and there is a possibility of developing health functional snack products using WRF powder.

주제어

표/그림 (9)

표 Table 1. Ingredients of Yanggaeng prepared with different levels of watermelon radish flesh powder
그림 Fig. 1. Preparation procedures of Yanggaeng added with watermelon radish flesh powder.
그림 Fig. 2. Appearance of Yanggaeng prepared with different levels of watermelon radish flesh powder.
표 Table 2. Proximate compositions of Yanggaeng prepared with different levels of watermelon radish flesh powder
표 Table 3. pH and °Brix of Yanggaeng prepared with different levels of watermelon radish flesh powder
표 Table 4. Colorimetric characteristic of Yanggaeng prepared with different levels of watermelon radish flesh powder
그림 Fig. 3. Total polyphenol (A), total flavonoid (B), and anthocyanine (C) contents of Yanggaeng prepared with different levels of watermelon radish flesh powder. All values are expressed as mean±S.E. of triplicate determinations. ^a-eValues with different superscripts on the bar are significantly different at p<0.05 by Duncan's multiple range test.
표 Table 5. Texture profile analysis of Yanggaeng prepared with different levels of watermelon radish flesh powder
그림 Fig. 4. DPPH (A) and ABTS (B) radical scavenging activities of Yanggaeng prepared with different levels of watermelon radish flesh powder. All values are expressed as mean±S.E. of triplicate determinations. ^a-eValues with different superscripts on the bar are significantly different at p<0.05 by Duncan's multiple range test.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

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용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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