로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 신소연 | - |
dc.contributor.author | 김영순 | - |
dc.contributor.author | 송가영 | - |
dc.contributor.author | 오현빈 | - |
dc.contributor.author | 정기영 | - |
dc.date.accessioned | 2021-09-03T12:55:14Z | - |
dc.date.available | 2021-09-03T12:55:14Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/85684 | - |
dc.description.abstract | Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 로젤(Hibiscus sabdariffa L.) 꽃받침 분말을 첨가한 설기떡의 품질특성 및 항산화 활성 | - |
dc.title.alternative | Quality Characteristics and Antioxidant Activities of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Calyx Powder | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 김영순 | - |
dc.identifier.doi | 10.9799/ksfan.2017.30.2.226 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.30, no.2, pp.226 - 235 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 30 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 226 | - |
dc.citation.endPage | 235 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002221053 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | roselle calyx powder | - |
dc.subject.keywordAuthor | Sulgidduck | - |
dc.subject.keywordAuthor | antioxidant activities | - |
dc.subject.keywordAuthor | sensory preference score | - |
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