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
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.10
- 수록면
- 39 - 49 (11page)
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초록· 키워드
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In this study, the quality characteristics and touch of oriental sauces run with the addition of yuza juice were analyzed. As the amount of yuzu juice added, water content, salinity, and pH decreased, while sugar content and acidity increased. And the viscosity was 60 (cP) only in the 8% added group. The L value and a value of chromaticity were the highest at 26.05 and 3.15 in the 4% added group, respectively, and the b value increased to 5.77 in the control group and 6.38 to 8.17 in the 2~8% added group, indicating a deep yellow color. In the group containing 2~8% of oriental sauce with yuza juice added, the total polyphenol and total flavonoid contents continuously increased to 7.54~9.33 mg/mL and 273.93~387.31 ㎍/mL, respectively. In addition, the DPPH and ABTS radical scavenging ability increased to 80.86~83.65% and 94.26~95.09%, respectively, in the added group, confirming the antioxidant activity of yuzu oriental source. And the overall acceptability of the sauce was the highest at 5.87 in the 4% yuza juice added group.
목차
Abstract
I. 서론
II. 재료 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
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