마늘을 이용하여 제조한 젤리의 이화학적 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정은영 | - |
dc.contributor.author | 이현순 | - |
dc.contributor.author | 오윤호 | - |
dc.contributor.author | 손홍수 | - |
dc.contributor.author | 서형주 | - |
dc.date.accessioned | 2021-09-08T22:00:45Z | - |
dc.date.available | 2021-09-08T22:00:45Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2009 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/121097 | - |
dc.description.abstract | In this study, the physicochemical and sensory characteristics of jellies prepared with various types and amounts of garlic were investigated; jellies with dried garlic powder (0.5%, 1%, 1.5%, 2%), jellies with 50° brix fresh garlic extract (0.5%, 1%, 1.5%, 2%), jellies with 15° brix black garlic extract (5%, 10%, 15%, 20%). The total polyphenols, flavonoids and crude protein contents of the black garlic extract were similar to those of the fresh garlic extract. The ability of the black garlic extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6 -sulfonate) (ABTS) radicals were significantly (p<0.01) higher than those of the fresh garlic extract. The Hunter b values decreased as the amount of added garlic increased. In addition, the hardness and gel strength of texture also decreased as the amount of added garlic increased. The flavor preference of jellies prepared with the dried garlic powder (1% and 1.5%) was significantly lower compared to normal jelly (p<0.05). Jelly prepared with 20% black garlic extract showed the highest texture preference of all the tested jellies (p<0.05). There were no significant differences in color, taste and overall preference between normal jelly and garlic jellies. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 마늘을 이용하여 제조한 젤리의 이화학적 품질 특성 | - |
dc.title.alternative | Physicochemical Properties of Jelly Prepared with Garlic | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이현순 | - |
dc.contributor.affiliatedAuthor | 서형주 | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.19, no.4, pp.627 - 634 | - |
dc.relation.isPartOf | 동아시아식생활학회지 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 19 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 627 | - |
dc.citation.endPage | 634 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART001375079 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Jelly | - |
dc.subject.keywordAuthor | garlic | - |
dc.subject.keywordAuthor | black garlic | - |
dc.subject.keywordAuthor | physicochemical property | - |
dc.subject.keywordAuthor | sensory evaluation. | - |
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