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
피인용 0
초록·키워드
With growing interest in health-oriented dietary practices, the use of alternative sweeteners and functional food ingredients is receiving increasing attention. This study investigated the effects of different alternative sweeteners on the quality characteristics of Glehnia littoralis Gaeseong Yakgwa. Sugar was used as the control, while allulose, xylitol, maltitol, and palatinose were used as alternative sweeteners. Significant differences were observed in soluble solids content, pH, moisture content, color, microstructure, and texture depending on the type of sweetener used. The allulose sample showed relatively low lightness and high redness, suggesting enhanced browning during frying, whereas the maltitol sample exhibited a denser internal structure and lower hardness. Total polyphenol content and DPPH radical scavenging activity were highest in the allulose and palatinose samples, indicating that the type of alternative sweetener influenced the antioxidant-related properties of Gaeseong Yakgwa. Sensory evaluation showed that the allulose sample received the highest scores for color, aroma, taste, texture, and overall preference, whereas the maltitol sample showed relatively low acceptability, particularly for color, aroma, and taste. Principal component analysis explained 83.63% of the total variance and characterized the allulose sample by higher sweetness and nutty flavor and lower greenness and bitterness. These sensory characteristics were closely associated with the high overall preference for the allulose sample. Overall, the results demonstrated that alternative sweetener type significantly affected the physicochemical, structural, antioxidant-related, and sensory characteristics of G. littoralis Gaeseong Yakgwa. Under the equal-weight substitution conditions used in this study, allulose showed the greatest potential as an alternative sweetener for improving the sensory quality and overall acceptability of Gaeseong Yakgwa. These findings may provide useful basic information for the development of traditional Korean confectionery using alternative sweeteners and functional plant ingredients.
본문·목차
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.
최근 본 자료 전체보기
