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.
논문 기본 정보
- 저자정보
피인용 0
초록·키워드
The purpose of this study was to present basic data for commercialization of functional coffee drinks by preparing coffee by varying the amount of sprout barley powder added and measuring moisture, pH, soluble solid content, chromaticity, brownness, total polyphenol, DPPH, and ABTS. The results are as follows. In terms of water content, CON was the highest at 99.60±0.61% and the pH was highest in the order of SB11>SB22>SB33>SB44>CON. As for the soluble solid content, SB22 was the highest at 2.47±0.06 °Brix. For the L value, SB44 was the highest, and CON was the lowest. For the a and b values, SB33 and SB44 were the highest. For the degree of brownness, SB44 was the highest. CON was the highest at 2360.36±336.40 mg TAE/L, followed by a decrease in the total polyphenol content as the amount of addition increased. DPPH radial scavenging activity appeared in the order of SB44> SB33> SB22>SB11>CON. In terms of ABTS radial scavenging activity, all of the sample groups showed antioxidant properties of more than 80%. SB44 was the highest at 84.66±0.14%. As a result of the above studies, SB44 coffee is considered to be excellent and suitable for future functional coffee commercialization.
본문·목차
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UCI(KEPA) : I410-151-25-02-092505424
