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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.4
- 수록면
- 243 - 248 (6page)
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초록· 키워드
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The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.
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참고문헌 (34)
참고문헌 신청
1. [학술지(정기간행물)] - 복혜자 / 2007 / 조선시대 밥류의 종류와 조리방법에 대한 문헌적 고찰(1400년대~1900년대까지) / 한국식생활문화학회지 22 (6) : 721 ~ 741
2. [학술지(정기간행물)] - Choi KS / 1990 / Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening(in Korean) / J Resour Develop 9 : 47 ~ 53
3. [학술지(정기간행물)] - Shin SR / 1999 / Changes in the components of dried jujube fruit by drying methods / Korean J Postharvest Sci Technol 6 : 61 ~ 65
4. [학술지(정기간행물)] - Kwon SH / 1993 / Application of Ziziphus jujube fruit for dietary life / J Food Sci Technol 5 : 1 ~ 14
5. [학술지(정기간행물)] - Choi KS / 1990 / Changes in physiological and chemical characteristics of jujube fruits(Zizyphus jujube Miller) var. bokjo during maturity and postharvest ripening / J Resour Develop 9 : 47 ~ 53
2. [학술지(정기간행물)] - Choi KS / 1990 / Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening(in Korean) / J Resour Develop 9 : 47 ~ 53
3. [학술지(정기간행물)] - Shin SR / 1999 / Changes in the components of dried jujube fruit by drying methods / Korean J Postharvest Sci Technol 6 : 61 ~ 65
4. [학술지(정기간행물)] - Kwon SH / 1993 / Application of Ziziphus jujube fruit for dietary life / J Food Sci Technol 5 : 1 ~ 14
5. [학술지(정기간행물)] - Choi KS / 1990 / Changes in physiological and chemical characteristics of jujube fruits(Zizyphus jujube Miller) var. bokjo during maturity and postharvest ripening / J Resour Develop 9 : 47 ~ 53
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UCI(KEPA) : I410-ECN-0101-2018-059-003065727