인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
This study was conducted to confirm the physiological effects of peanut sprout powder and increase its utility as a food material in the confectionery and baking industry. As the amount of peanut sprout powder added to the madeleines increased, the lightness (L) tended to decrease, redness (a) increased, and yellowness (b) decreased. As the amount of peanut sprout powder increased, the color of the madeleine became darker and their size decreased (p<0.05). Essential amino acids increased significantly in the order of leucine, valine, phenylalanine, and lysine. Also, non-essential amino acids increased significantly in the order of glutamic acid, proline, aspartic acid, and alanine (p<0.05). As the amount of peanut sprout powder increased, the total phenol, total flavonoid, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2`-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities significantly increased (p<0.05). Considering the above results, the product could be commercialized with the addition of 1% peanut sprout powder. Given the physiological effects or sensory preferences, it is expected that peanut sprout powder could be utilized as an additive in various areas in the food industry.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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