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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.7
- 수록면
- 1,042 - 1,047 (6page)
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This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89～33.64% and was highest in the control group. The pH ranged 3.96～6.24 and significant decreased with the addition of tomato powder. Hunter"s color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content (°Brix) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46～4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.
목차
ABSTRACT
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재료 및 방법
결과 및 고찰
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REFERENCES
참고문헌 (17)
참고문헌 신청
1. [학술지(정기간행물)] - Mascio PD / 1989 / Lycopene as the most efficient biological carotenoid singlet oxygen quencher / Arch Biochem Biophys 274 : 532 ~ 538
2. [학술지(정기간행물)] - Tonucci LH / 1995 / Carotenoid content of thermally processed tomato-based food products / J Agric Food Chem 43 : 579 ~ 586
3. [학술지(정기간행물)] - Ben-Amotz A / 1997 / Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel / Food Chem 62 : 515 ~ 520
4. [학술지(정기간행물)] - Hakala SH / 1994 / Chromatographic purification of natural lycopene / J Agric Food Chem 42 : 1314 ~ 1316
5. [학술지(정기간행물)] - Hart DJ / 1995 / Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK / Food Chem 54 : 101 ~ 111
2. [학술지(정기간행물)] - Tonucci LH / 1995 / Carotenoid content of thermally processed tomato-based food products / J Agric Food Chem 43 : 579 ~ 586
3. [학술지(정기간행물)] - Ben-Amotz A / 1997 / Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel / Food Chem 62 : 515 ~ 520
4. [학술지(정기간행물)] - Hakala SH / 1994 / Chromatographic purification of natural lycopene / J Agric Food Chem 42 : 1314 ~ 1316
5. [학술지(정기간행물)] - Hart DJ / 1995 / Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK / Food Chem 54 : 101 ~ 111
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UCI(KEPA) : I410-ECN-0101-2015-510-002508816