$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

민들레 분말을 이용한 쿠키의 품질과 항산화성
Quality Characteristics and Antioxidant Activity of Cookies Prepared from Taraxacum coreamm Powder 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.4, 2021년, pp.415 - 422  

박인덕 (초당대학교 외식조리창업학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly dif...

주제어

#Taraxacum coreamm powder   #baking loss rate   #spread factor   #hardness   #DPPH  

표/그림 (7)

참고문헌 (52)

  1. AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th ed. American Association of Cereal Chemists 

  2. An SH. 2015. Quality characteristics of cookies made with added wheat sprout powder. Korean J Food Cookery Sci 31:687-695 

  3. Byeon YS, Kim HY. 2015. Antioxidative characteristics of dried type sodium reduced chicken Bibimbap using dandelion complex extract powder of AF-343 as a home meal replacement. Korean J Food Cookery Sci 31:378-386 

  4. Cheon SY, Kim KH, Yook HS. 2014. Quality characteristics of muffins added with ginseng leaf. Korean J Food Cookery Sci 30:333-339 

  5. Cho HS, Kim KH. 2013. Quality characteristics of cookies prepared with loquat (Eriobotrya japonica Lindl.) leaf powder. J Korean Soc Food Sci Nutr 42:1799-1804 

  6. Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Cult 21:541-549 

  7. Choi YJ, Park HS, Lee JS, Park KS, Park SS, Jung IC. 2015. Changes in physicochemical properties of pork patty with dandelion extract during refrigerated storage. Korean J Food Cookery Sci 31:423-430 

  8. Dias MI, Barros L, Alves RC, Oliveira MBPP, Santos-Buelga C, Ferreira ICFR. 2014. Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia. Food Res Int 56:266-271 

    상세보기

  9. Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Food Cookery Sci 23:443-451 

  10. Heo BG, Park YS, Park YJ, Kim TC, Kim HJ, Cho JY. 2008. DPPH radical scavenging activity and anti-microbial activity of juice extracts from unripe persimmons. J Life Sci Nat Res 30:17-24 

  11. Im DY, Kim SH, Hor JR. 2011. A comparative study on antioxidative activity of extracts from Taraxacum coreanum and Taraxacum officinale. J Korean Beauty Soc 17:544-549 

  12. Jeong EJ, Kim KP, Bang BH. 2012. Quality characteristics of cookies added with guava (Psidium guajava L.) leaf powder. Korean J Food Nutr 25:317-323 

  13. Jeong YJ, Han YS. 2015. Antioxidative activities and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Korean J Food Cookery Sci 31:733-740 

  14. Joo SY, Choi HY. 2012a. Antioxidant activity and quality characteristics of cookies with chestnut inner shell. Korean J Food Nutr 25:224-232 

  15. Joo SY, Choi HY. 2012b. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Nutr 41:182-191 

  16. Joo SY, Kim OS, Jeon HK, Choi HY. 2013. Antioxidant activity and quality characteristics of cookies prepared with acorn (Quercus species) powder. Korean J Food Cookery Sci 29:177-184 

  17. Jung EK, Joo NM. 2010. Optimization of iced cookie prepared with dried oak mushroom (Lentinus edodes) powder using response surface methodology. Korean J Food Cookery Sci 26:121-128 

  18. Jung SY, Bing DJ, Chun SS. 2015. Quality characteristics of chiffon cake made with loquat fruits (Eriobotrya japonica) powder. Korean J Food Cookery Sci 31:144-152 

  19. Jung YH, Choi HY, Bae IH. 2011. Effects of dandalion (Taraxacum mongolicum) powder on quality properties of yoghurt. Korean J Dairy Sci Technol 29:41-47 

  20. Kim AJ, Kim MW, Woo N. 2007. Processing of convenient rice gruels with sericultures. Korean J Food Nutr 20:179-184 

  21. Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404 

  22. Kim H, Oh IK, Yang S, Lee S. 2018. A comparison of rheological measurement methods of instant cooked rice by a texture analyzer. Food Eng Prog 22:381-385 

    상세보기

  23. Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. 2000. Manufacture and physiological functionality of Korean traditional liquor by using dandelion (Tarax-acum platycarpum). Korean J Appl Microbiol Biotechnol 28:367-371 

  24. Kim JY, Ahn BI. 2015. Effect of consumers' dietary lifestyle on the consumption pattern of processed foods. Korean J Food Mark Econ 32:31-53 

  25. Kim KH, Chun HJ, Han YS. 1999. Effect of dandelion on the extention of shelf-life of noodle and rice cake. Korean J Soc Food Sci 15:121-126 

  26. Kim SY, Lee JH, Choi JH. 2010. Consumers' purchasing patterns and preferences of the processed food products made from domestic ingredients. Korean J Food Mark Econ 27:1-17 

  27. Kim YA, Hwang IH. 2017. Effect of high-pressure processing on the food safety on ready to eat smoked duck slices. J Agri Life Sci 48:24-32 

  28. Ko YJ, Joo NM. 2005. Quality characteristic and optimization of iced cookie with addition of Jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci 21:514-527 

  29. Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Diet Life 7:159-165 

  30. Lee CS, Lim HS, Cha GH. 2015. Quality characteristics of cookies with ginger powder. Korean J Food Cookery Sci 31:703-717 

  31. Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26:381-389 

  32. Lee HJ, Joo NM. 2010. Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cookery Sci 26:707-716 

  33. Lee JA. 2015a. Quality characteristics of cookies added with Aster yomena powder. Korean J Culin Res 21:141-153 

  34. Lee JA. 2015b. Quality characteristics of cookies added with Kale powder. Korean J Culin Res 21:40-52 

  35. Lee JA, Park GS, Ahn SH. 2002. Comparative of physico-chemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Cookery Sci 18:238-246 

  36. Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food Nutr 19:1-7 

  37. Lee KI, Kim SM. 2009. Antioxidative and antimicrobial activities of Eriobotrya japonica Lindl. leaf extracts. J Korean Soc Food Sci Nutr 38:267-273 

  38. Lee SJ, Shin JH, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies prepared with fresh and steamed garlic powders. J Korean Soc Food Sci Nutr 36:1048-1054 

  39. Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY. 2009. Physical and sensory characteristics of cookies with added leek (Allium tuberosum Rottler) powder. Korean J Food Nutr 22:1-7 

  40. Liu YN, Jeong DH, Jung JH, Kim HS. 2013. Quality characteristics and antioxidant activities of cookies added with purple sweet potato powder. Korean J Food Cookery Sci 29:275-281 

  41. Oh HK. 2013. Nutritional composition and antioxidative activity of different parts of Taraxacum coreanum according to drying methods. J Korean Diet Assoc 19:389-399 

  42. Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21:94-102 

  43. Park ID. 2017. Quality characteristics of cookies containing mulberry leaf (Morus alba Linne) powder. J Korean Soc Food Cult 32:558-565 

  44. Park ID. 2015. Advanced theory of cake and bread. p.53. Shingwang Press 

  45. Park YJ, Kim SJ, Han MR, Chang MJ, Kim MH. 2019. Study on instant fish cake noodle manufacturing techniques using ultra-fine powdered kelp. Food Eng Prog 23:217-222 

    상세보기

  46. Pyo SJ, Lee SM, Joo NM. 2010. Optimization of germinated brown rice cookie prepared with (Laminaria longissima) seatangle powder. Korean J Food Cookery Sci 26:617-626 

  47. Ra HN, Kim HY. 2014. Quality characteristics and microbial safety of Sunsik with dandelion (Taraxacum platycarpum) complex extract powder (AF-343) for home meal replacement. Korean J Food Cookery Sci 30:642-649 

  48. Seo MJ, Jung SJ, Jang MS. 2006. Optimization of ingredient mixing ratio for preparation of steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. Korean J Food Cookery Sci 22:815-824 

  49. Shin SR. 1999. Studies on the nutritional components of dandelion (Taraxacum officinale). Korean J Postharvest Sci Technol 6:495-499 

  50. Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46:51-55 

  51. Yoo KM, Kim SH, Chang JH, Hwang IK. 2005. Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean J Food Cookery Sci 21:110-116 

  52. Yoo SS, Hong YJ. 2012. Quality characteristics and antioxidant activity of cookies with stevia powder. Korean J Food Cookery Sci 28:665-673 

저자의 다른 논문 :

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

이 논문과 함께 이용한 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로