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.
초록·키워드
Bioactive compounds from natural sources have attracted growing scientific interest due to their functional, pharmacological, and biological properties. Among these, sidr (Ziziphus spina-christi), a plant native to South and East Asia, is recognized for its nutritional and therapeutic potential. Z. spina-christi produces fruits rich in bioactive constituents, yet they remain largely underutilized in food applications. This study investigated the effect of fortifying waffles and breadsticks with dehydrated Z. spina-christi fruit powder (DNP) on their nutritional composition, antioxidant activity, and sensory characteristics. Wheat flour was partially replaced with DNP at 0%, 5%, 10%, 15%, and 20% (w/w). Adding DNP significantly (P < 0.05) increased ash, crude fiber, total phenolic and flavonoid contents, and DPPH radical scavenging activity, while slightly decreasing protein content and lightness (L*) values. The redness (a*) increased due to the fruit's natural pigments, and texture parameters like hardness, gumminess, and chewiness rose with higher substitution levels. Sensory evaluation revealed that 10-15% DNP provided the optimal balance between improved nutritional and antioxidant properties and acceptable sensory quality, whereas higher levels slightly reduced overall acceptability. Therefore, this study recommends the use of Ziziphus spina-christi fruit powder as a functional ingredient in bakery products, enhancing their health-promoting properties without compromising consumer acceptance.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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