$\require{mediawiki-texvc}$

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.

Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.5, 2020년, pp.523 - 533  

Choi, Hyun Jin ,  Kim, Da Hee ,  Kim, So Yeon ,  Baek, Seung Yeon ,  Kim, Su Jin ,  Kim, Mee Ree

Abstract ▼ AI-Helper 아이콘AI-Helper

The purpose of this study was to determine the quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory (Cichrium intybus L.) powder during storage. Chicory powder was added to ‘Sulgidduk’ in concentrations of 1%, 3%, or 5% of rice powder, and the...

참고문헌 (44)

  1. Ahn GJ. Quality characteristics and antioxidantive actives of Sulgidduk added mugwort powder. Culi Sci Hos Res, 25, 184-193 (2019) 

  2. AOAC. Official Methods of Analysis. 15th ed, Washington DC, USA (1990) 

  3. 10.3746/jkfn.2018.47.6.638 Baek SY, Choi CU, Kim MR. Storage characteristics and retrogradation properties of Sulgidduk added with almond powder. J Korean Soc Food Sci Nutr, 47, 638-648 (2018) 10.3746/jkfn.2018.47.6.638 

    상세보기 crossref

  4. 10.1038/1811199a0 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0 

    상세보기 crossref

  5. Chae JW. Quality characteristics of dietary fiber-added frozen Toppokki Garaedduck. MS Thesis, Keimyung University, Korea, p 17 (2018) 

  6. Cho MS, Hong JS. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cook Sci, 22, 37-44 (2006) 

  7. Cho MS, Lee JS, Hong JS. Quality characteristics of Sulgidduk with paprika. Korean J Food Cook Sci, 24, 333-339 (2008) 

  8. 10.20878/cshr.2010.16.5.023 Choi BS, Kim HY. Quality characteristics of Sulgidduk added with perilla leaves. Korean J Culi Res, 16, 299-310 (2010) 10.20878/cshr.2010.16.5.023023023 

    crossref

  9. Choi EJ, Lee SM. Quality characteristics of Sulgidduk with added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) powder. J East Asian Soc Dietary Life, 20, 509-515 (2010) 

  10. Choi HS, Choi YS, Choi HG, Lee JH, Kim JH, Choi YI. Effect of dietary fiber addition on the quality characteristics of blended pork meat. Bull Anim Biotechnol, 7, 49-54 (2015) 

  11. 10.13103/JFHS.2014.29.1.053 Choi JH, Park YH, Lee SG, Lee SH, Yu MH, Lee MS, Park SH, Lee IS, Kim HJ. Antioxidant activities and α-glucosidase inhibition effects of chicories grown in hydroponics added with Cr3+ or selenium. J Fd Hyg Saf, 29, 53-59 (2014) 

    원문보기 상세보기 crossref

  12. Chong HS, Park CS, No HK. Effects of chitosan on quality and shelf-life of Packsulgis added chitosan. Korean J Postharvest Sci Technol, 8, 427-433 (2001) 

  13. Gwon SY, Moon BK. The quality characteristics of Sulgidduk prepared with green tea or rosemary powder. Korean J Food Cook Sci, 25, 150-159 (2009) 

  14. Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ. Quality changes of Sulgiduk added green tea powder during storage. J Korean Soc Food Sci Nutr, 28, 1064-1068 (1999) 

  15. Hong MJ, Lee GD, Kim HK, Kwon JH. Changes in functional and sensory properties of chicory roots induced by roasting processes. Korean J Food Sci Technol, 30, 413-418 (1998) 

  16. Hwang HS, Han BR, Han BJ, Jung RN. Korean Traditional Food Written by Three Generations. Gyomoon Publishing Co, Paju, Korea, p 103 (2012) 

  17. Hwang JH, Park JE. Food Material Science. Hyoil Publishing Co, Seoul, Korea, p 130-131 (2005) 

  18. 10.3746/jkfn.2016.45.10.1447 Jeon MR, Kim MR. Antioxidant activities and quality characteristics of Sulgidduk added with Portulaca oleracea L.. J Korean Soc Food Sci Nutr, 45, 1447-1452 (2016) 10.3746/jkfn.2016.45.10.1447 

    원문보기 상세보기 crossref

  19. Jeong HJ. Effects of chicory inulin and oligosaccharides on blood glucose, lipid metabolism and immune functions in streptozotocin-induced diabetic mice. MS Thesis, Daegu University, Korea, p 53 (2003) 

  20. Kang YS, Kim JS. Quality characteristics of Sulgidduk supplemented with Ligularia fischeri powder. J East Asian Soc Diet Life, 21, 277-283 (2011) 

  21. 10.1007/s11694-018-9798-0 Khalaf HA, El-Saadani RM, El-Desouky AI, Abdeldaiem MH, Elmehy ME. Antioxidant and antimicrobial activity of gamma-irradiated chicory (Cichorium intybus L.) leaves and roots. J Food Meas Charact, 12, 1843-1851 (2018) 10.1007/s11694-018-9798-0 

    상세보기 crossref

  22. Ko BK. Development of the method to extend shelf life of Backsulgie with enzyme treatment. Korean J Soc Food Sci, 15, 533-538 (1999) 

  23. Kim DH, Baek SY, Kim SJ, Kim MR. Physicochemical properties and antioxidant activities of Sulgidduk added with Enteromorpha prolifera. J Korean Soc Food Sci Nutr, 48, 1090-1097 (2019) 10.3746/jkfn.2019.48.11.1244, 10.3746/jkfn.2019.48.9.977, 10.3746/jkfn.2019.48.9.967, 10.3746/jkfn.2019.48.10.1090 

  24. 10.3746/jkfn.2014.43.7.1068 Kim HJ, Yoo SM, Han HM, Park BR, Han GJ. Quality characteristics of baked rice cake added with maltitol. J Korean Soc Food Sci Nutr, 43, 1068-1074 (2014a) 10.3746/jkfn.2014.43.7.1068 

    원문보기 상세보기 crossref

  25. 10.9724/kfcs.2014.30.5.531 Kim HJ, Shim EK, Kim MR. Storage characteristics and retrogradation property of Makphyun containing peach. Korean J Food Cook Sci, 30, 531-539 (2014b) 10.9724/kfcs.2014.30.5.531 

    원문보기 상세보기 crossref

  26. Kim HY, Kim MR, Ko BK. Evaluation of Food Quality. Hyoil Publishing Co, Seoul, Korea, p 63-68 (2006) 

  27. Kim HY, Noh KS. Effect of trehalose on the shelf-life of Backsulgies. Korean J Food Cook Sci, 24, 912-918 (2008) 

  28. 10.20878/cshr.2014.20.2.018018018 Kim JH, Park GS. Quality characteristics of kimchi added with blue crab. Korean J Culi Res, 20, 246-259 (2014) 10.20878/cshr.2014.20.2.018018018 

    crossref

  29. Kim MH, Kim MC, Park JS, Park EJ, Lee JO. Determination of antioxidants contents in various plants used as tea materials. Korean J Food Sci Technol, 31, 273-279 (1999) 

  30. Korea Agro-Fisheries & Food Trade Corp (aT). 2018 Status of Processed Food Market-Rice Cake, Korean Traditional Cookie Market. 11-1543000-002354-01 (2018) 

  31. Kye SK. Water binding capacity of vegetable fiber. Korean J Food Nutr, 9, 231-235 (1996) 

  32. Lee JH, Lee SR. Analysis of phenolic substances content in Korean plant foods. Korean J Food Sci Technol, 26, 310-316 (1994) 10.3746/jkfn.2015.44.10.1517 

  33. 10.3746/jkfn.2015.44.10.1517 Lee SJ, Lee BD, Jeon MR, Kim YJ, Kim MR. Storage characteristics and retrogradation properties of Sulgidduk added with Portulaca oleracea L.. J Korean Soc Food Sci Nutr, 44, 1517-1524 (2015) 10.3746/jkfn.2015.44.10.1517 

    원문보기 상세보기 crossref

  34. 10.3746/jkfn.2011.40.1.029 Lee YM, Bae JH, Jung HY, Kim JH, Park DS. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr, 40, 29-36 (2011) 10.3746/jkfn.2011.40.1.029 

    원문보기 상세보기 crossref

  35. 10.1111/j.1432-1033.1974.tb03714.x Marklund S, Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem, 47, 469-474 (1974) 10.1111/j.1432-1033.1974.tb03714.x, 4215654 

    상세보기 crossref

  36. National Academy of Agricultural Science (NAAS). Korean Food Composition Table, 9th ed, National Academy of Agricultural Science, Seoul, Korea p 6, 164 (2016) 

  37. 10.3746/jkfn.2014.43.11.1724 Shim EK, Kim HJ, Kim MR. Quality characteristics and antioxidant activities of peach Makphyun. J Korean Soc Food Sci Nutr, 43, 1724-1730 (2014) 10.3746/jkfn.2014.43.11.1724 

    원문보기 상세보기 crossref

  38. 10.3746/jkfn.2014.43.1.055 Shin S, Park SS, Lee HM, Hur JM. Effects of fermented chicory fiber on the improvement of intestinal function and constipation. J Korean Soc Food Sci Nutr, 43, 55-59 (2014) 10.3746/jkfn.2014.43.1.055 

    원문보기 상세보기 crossref

  39. Seok JE. The quality characteristics and antimicrobial activity of Omija Sulgidduk. MS Thesis, Ewha Womans University, Korea, p 19-20 (2011) 

  40. 10.9724/kfcs.2020.36.1.50 Woo Y, Kim SJ, Kim MR. Quality characteristics and antioxidant activities of Sulgidduk added with Lactuca sativa. Korean J Food Cook Sci, 36, 50-57 (2020) 10.9724/kfcs.2020.36.1.50 

    상세보기 crossref

  41. Yang MO. Quality characteristics of Sulgidduk added with cabbage powder. J East Asian Soc Diet Life, 19, 729-735 (2009) 

  42. 10.9724/kfcs.2014.30.2.119 Yoo SS, Ko SH. Quality characteristics of Sulgidduk with beet leaf powder. Korean J Food Cook Sci, 30, 119-128 (2014) 10.9724/kfcs.2014.30.2.119 

    원문보기 상세보기 crossref

  43. Yoo JN, Kim YA. Effect of oligosaccharide addition on gelatinization and retrogradation of Backsulgies. Korean J Soc Food Cook Sci, 17, 156-164 (2001) 

  44. 10.17495/easdl.2016.2.26.1.63 Zhang Y, Kim JH, Song KY, O HB, Kim YS. Quality characteristics and antioxidant activities of Sulgidduk with asparagus (Asparagus officinalis L.) powder. J East Asian Soc Diet Life, 26, 63-72 (2016) 10.17495/easdl.2016.2.26.1.63 

    원문보기 상세보기 crossref

관련 콘텐츠

오픈액세스(OA) 유형

GOLD

오픈액세스 학술지에 출판된 논문

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