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자색당근 첨가 설기떡의 항산화 활성 및 품질 특성
Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.1, 2021년, pp.114 - 122  

김미리 (숙명여자대학교 식품영양학과) ,  김명현 (숙명여자대학교 식품영양학과) ,  한영실 (숙명여자대학교 식품영양학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were dec...

주제어

#black carrot   #Sulgidduck   #quality characteristics   #antioxidant activities  

표/그림 (7)

참고문헌 (37)

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