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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.6
- 수록면
- 446 - 457 (12page)
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초록· 키워드
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In conclusion, as the concentration of Ulmus davidiana in yackwa increased, decreases in L value, hardness, and off flavor, as well as an increase in water activity, expansion ratio, a value, b value and sensory characteristics were observed. Treatment with Ulmus davidiana caused yackwa to be darker, most likely because of the Maillard reaction. Furthermore, treatment with Ulmus davidiana caused the normal dehydration that occurs during frying to decrease and the consistency of the dough to increase; therefore, it could effectively reduce oil uptake in yackwa. In addition, the color, off flavor, and hardness of yackwa increased, while the water activity, expansion ratio, and sensory characteristics, decreased with storage time. The antioxidant activity of yackwa base that contained Ulmus davidiana extract was investigated using several assay methods. The results indicated that Ulmus davidiana could be a good antioxidant source. Generally, treatment with L-ascorbic acid, 0.2% Ulmus davidiana extract and BHT were highly effective at increasing the antioxidant properties assayed in this study. Although the antioxidant activity of yackwa that contained Ulmus davidiana extract was less than that of L-ascorbic acid and BHT, these compounds may be useful for retarding lipid oxidation under certain conditions.
Therefore, Ulmus davidiana can be used to enhance the oxidative stability of oil-containing food. Furthermore, treatment with Ulmus davidiana did not affect the taste acceptability, and the sensory evaluations revealed that Ulmus davidiana could be used to substitute up to 0.1% of the wheat flour used to produce yackwa without decreasing acceptability. However, further studies to determine the mechanism and interaction between food and Ulmus davidiana, as well as studies to evaluate the biological activities of Ulmus davidiana should be conducted to certify that the extracts are safe.
목차
등록된 정보가 없습니다.
참고문헌 (42)
참고문헌 신청
Ahn J / 2002 / Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef / J Food Sci 67:1364~1369
Alexander JC / 1978 / Biological effects due to changes in fats during heating / J Am Oil Chem Soc 55:711~717
AOCS / 1996 / Official Methods and Recommended Practices of the American Oil Chemists’ Society / Method Cd 8-53
Botsoglou NA / 2002 / The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage / Meat Sci 62:259~265
Branen AL / 1975 / Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J Am Oil Chem Soc 52:59~63
Alexander JC / 1978 / Biological effects due to changes in fats during heating / J Am Oil Chem Soc 55:711~717
AOCS / 1996 / Official Methods and Recommended Practices of the American Oil Chemists’ Society / Method Cd 8-53
Botsoglou NA / 2002 / The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage / Meat Sci 62:259~265
Branen AL / 1975 / Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene / J Am Oil Chem Soc 52:59~63
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