인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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
- 저자정보
초록·키워드
The quality characteristics of Yanggaeng manufactured with different ratio (2,4,6 and 8%) of native Actinidia arguta powder to suggest and provide basic data necessary for commercialization. In this research, moisture was 29.13-41.13%, DPPH radical scavenging activity content was 23.77-48.25 mg/mL, and total phenolic compound content was 17.26-28.43 mg/g. The moisture content, DPPH radical scavenging activity content, and total phenolic compound content of the parchment added with native sand powder tended to increase significantly as the ratio of the native powder increased. The pH of the native sand powder parchment was the lowest at 4.60, in the case of 8% added households, and decreased significantly as the amount of addition increased. In addition, gumminess decreased as the addition rate of the native Actinidia arguta powder increased, indicating a significant difference between each sample. From Sensory evaluation, sample group adding 2% of Actinidia arguta powder indicated the highest appraisal for most factors, flavor, sweetness, moistness, mouth feel, purchase intention and overall acceptability. By analyzing the effects of forming various nutritional ingredients, antioxidant effects, physical and sensory characteristics, and antioxidant activity by adding native Actinidia arguta powder as an ingredient for Yanggang by varying the ratio of native Actinidia arguta powder, it was intended to be used as basic data for the development of health-oriented high-quality processed foods using plant-based food materials by exploring the possibility of developing products suitable for the taste of modern people in various ways.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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