인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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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
A kumquat powder was added to prepare a financier, and baking properties, mechanical properties, and antioxidant activity were examined. The pH and moisture content of the financier were higher in the control group than those of the kumquat powder, and the sugar content was higher in the kumquat added group than in the control group. There was no significant difference between the experimental and control groups in all other items except height in the baking characteristics of the financier. As for the internal color of the financier, the L and a values decreased and the b values increased as the kumquat powder was added. In Texture measurements, the control group showed higher values than those of financiers with kumquat powder in all characteristics including hardness. As a result of measuring the total phenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity in the financier, groups with kumquat powder added showed higher values than controls. In the sensory test, financier with 20% and 30% Kumquat powder was significantly higher in appearance, taste, and overall preference As a result of the above, when manufacturing financier, it is thought that if 20% to 30% of kumquat powder is added instead of flour, antioxidant activity and preference can be increased.
본문·목차
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