[논문]동충하초를 활용한 스콘의 항산화 분석

백진주; 강혜미; 유수인; 이민호; 백진경

doi:10.9799/ksfan.2023.36.1.001

[국내논문] 동충하초를 활용한 스콘의 항산화 분석
Antioxidant Analysis of Scones Using Cordyceps 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.1, 2023년, pp.1 - 5

백진주 (을지대학교 식품영양학과) , 강혜미 (을지대학교 식품영양학과) , 유수인 (성남식품연구개발지원센터) , 이민호 (을지대학교 식품산업외식학과) , 백진경 (을지대학교 식품영양학과)

Abstract ▼ AI-Helper

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.

주제어

표/그림 (7)

그림 Fig. 1. Visual comparison of scone added with Cordyceps powder.
표 Table 1. Formulation of scone added with Cordyceps powder
표 Table 3. Color value of scone added with Cordyceps powder
표 Table 2. Measurement condition for the texture analyzer
표 Table 4. Texture characteristics of scone added with Cordyceps powder
표 Table 5. Flavonoid, and antioxidant activities of scone added with Cordyceps powder
표 Table 6. Correlation between flavonoid, and antioxidant activities of scone added with Cordyceps powder

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