메뉴 건너뛰기

ENG

추천
검색
질문

논문 기본 정보

자료유형
학술저널
저자정보
(Daegu University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.2
발행연도
수록면
148 - 152 (5page)

이용수

표지
📌
연구주제
📖
연구배경
🔬
연구방법
이 논문의 연구방법이 궁금하신가요?
🏆
연구결과
이 논문의 연구결과가 궁금하신가요?
AI에게 요청하기
추천
검색
질문

초록· 키워드

To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0∼4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96∼77.80% (wet basis) and 6.69∼6.74, respectively, with no considerable differences. Lightness significantly decreased with higher PNP content in the formulation (P＜0.05), as indicated by visual observation that the color of WSC became darker. Redness and yellowness also significantly decreased (P＜0.05). The texture profile analysis indicated that WSC containing PNP was softer and less cohesive than control WSC. 2,2-Diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activities significantly increased (P＜0.05) with higher substitution of PNP, and they were well correlated. Results from the consumer test revealed that WSC with 1% PLP received the most favorable acceptance scores for sensory attributes, including overall acceptability. The present study indicated that the characteristics of PNP may play a role in improving WSC quality in terms of physicochemical, sensorial, and antioxidant characteristics.
#whole soybean curd #pine needle powder #physicochemical #sensory #antioxidant
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지
정보가 잘못된 경우 알려주세요!

목차

  1. ABSTRACT
  2. INTRODUCTION
  3. MATERIALS AND METHODS
  4. RESULTS AND DISCUSSION
  5. REFERENCES

참고문헌

참고문헌 신청

최근 본 자료

전체보기
260319_딥리서치
260319_AI리더
260304_새학기에이전트
260122_AIagent
260304_아그논문롤
260127_아그논문
260127_AI뷰어
UCI(KEPA) : I410-ECN-0101-2016-594-001674304