아스파라거스 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 장양양 | - |
dc.contributor.author | 김영순 | - |
dc.contributor.author | 김종희 | - |
dc.contributor.author | 송가영 | - |
dc.contributor.author | 오현빈 | - |
dc.date.accessioned | 2021-09-04T06:51:32Z | - |
dc.date.available | 2021-09-04T06:51:32Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 1225-6781 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/90796 | - |
dc.description.abstract | Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl- 2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 동아시아식생활학회 | - |
dc.title | 아스파라거스 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성 | - |
dc.title.alternative | Quality Characteristics and Antioxidant Activities of Sulgidduckwith Asparagus (Asparagus officinalis L.) Powder | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 김영순 | - |
dc.identifier.doi | 10.17495/easdl.2016.2.26.1.63 | - |
dc.identifier.bibliographicCitation | 동아시아식생활학회지, v.26, no.1, pp.63 - 72 | - |
dc.relation.isPartOf | 동아시아식생활학회지 | - |
dc.citation.title | 동아시아식생활학회지 | - |
dc.citation.volume | 26 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 63 | - |
dc.citation.endPage | 72 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002086109 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Asparagus powder | - |
dc.subject.keywordAuthor | Sulgidduck | - |
dc.subject.keywordAuthor | quality characteristics | - |
dc.subject.keywordAuthor | antioxidant property | - |
dc.subject.keywordAuthor | sensory evaluation | - |
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