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.
피인용 0
초록·키워드
This study developed new types of porridge products which were RHP (80% rice + 20% hijiki), RSP (60% rice + 40% scallop), and RHSP (40% rice + 20% hijiki + 40% scallop) (control : RP, 100% rice) and measured their proximate composition, physicochemical and nutritional quality, and antioxidant activity. The protein and ash content were highest in RHSP(2.16/0.32), followed by RSP(2.10/0.24) and RHP(1.08/0.09)(P<0.05). The energy was lowest in RHSP(42.8 kcal), followed by RSP(45.6 kcal), RHP(46.7 kcal), and RP (66.6 kcal). K, Ca, and Mg content was lowest in RP (6.1/2.4/1.9 mg), followed by RHP (12.9/7.2/3.2 mg), RSP (26.9/9.3/7.2 mg), and highest in RHSP (34.1/10.9/8.0 mg). Fe was not detected in RP and RHP, while RSP and RHSP both showed 0.4 mg. Zn content was highest in RSP at 1.0 mg, which was twice the amount in RHSP at 0.5 mg. The salinity and sweetness were 0.47% and 0.50ºBrix in RHSP and 0.43% and 0.47ºBrix in RP although no significant (P>0.05) difference in salinity and sweetness found between RHSP and RP. The ABTS and DPPH radical scavenging activity showed results of 23.86 and 45.60% for RP, 43.06 and 59.51% for RHP, 52.34 and 59.78% for RHSP. Based on these results, RHSP was considered as a low-calorie, high-mineral, and enhanced antioxidant porridge.
본문·목차
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UCI(KEPA) : I410-151-25-02-091236073
