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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.9(Wn.170)
- 발행연도
- 2024.9
- 수록면
- 26 - 37 (12page)
- DOI
- 10.20878/cshr.2024.30.9.003
이용수
초록· 키워드
오류제보하기
In this study, cabbage powder and radish juice with antioxidant and various physiological activities were added to pan bread in a ratio of 2-8% to experiment with quality characteristics and antioxidant properties to find out the applicability to bread. pH, moisture content, and total soluble solids decreased as the amount added increased, weight increased, and volume, baking loss rate, and specific volume decreased. As the chromaticity increased, the L, a, and b values of the crust tended to decrease and become darker. Excluding cohesiveness, hardness, springiness, gumminess, and chewiness were lowest in the control group and tended to significantly increase as the amount added increased. DPPH, ABTS free radical, and total polyphenol contents showed significantly higher antioxidant properties as the amount of cabbage powder and radish juice added increased. In the case of sensory evaluation, some samples containing cabbage and radish juice received high evaluations, and CR4 and CR2 showed particularly high preference. As a result, high antioxidant properties and various physiologically active substances of cabbage powder and radish juice can be produced, and it is believed that it will provide meaningful basic research data as applicable materials in other food fields.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. SUMMARY AND CONCLUSION
REFERENCES
참고문헌 (47)
참고문헌 신청
A.A.C.C. (1995). Approved methods of the AACC (9th ed.), Method 10-10A. St. Paul, Minnesota, USA: AACC Intermational, Inc.
A.O.A.C. (1995). Association of official analytical chemists (15th ed.), Official Methods of Analysis. Arington, VA. USA.
Bae, J. H., Woo, H. S., Choi,H. J., & Choi, C. (2001). Qualities of bread added with Korean persimmons (Diospyros kaki L. folium) leaf powder. Journal of the Korean Society of Food Science and Nutrition, 30(5), 882-887.
Choi, D. M., Chung, S. K., & Lee, D. S. (2007). Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. Journal of Korean Society Food Science and Nutrition, 36(5), 616-62.
Conaway, C. C., Yang, Y. M., & Chung, F. L. (2002). Isothiocyanates as cancer chemopreventive agents: Their biological activities and metabolism in rodents and humans. Current Drug Metabolism, 3(3), 233-255.
A.O.A.C. (1995). Association of official analytical chemists (15th ed.), Official Methods of Analysis. Arington, VA. USA.
Bae, J. H., Woo, H. S., Choi,H. J., & Choi, C. (2001). Qualities of bread added with Korean persimmons (Diospyros kaki L. folium) leaf powder. Journal of the Korean Society of Food Science and Nutrition, 30(5), 882-887.
Choi, D. M., Chung, S. K., & Lee, D. S. (2007). Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. Journal of Korean Society Food Science and Nutrition, 36(5), 616-62.
Conaway, C. C., Yang, Y. M., & Chung, F. L. (2002). Isothiocyanates as cancer chemopreventive agents: Their biological activities and metabolism in rodents and humans. Current Drug Metabolism, 3(3), 233-255.
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