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
피인용 0
초록·키워드
This study investigated the physicochemical quality characteristics and antioxidant activity of Injeolmi prepared with different levels of Artemisia selengensis Turcz. ex Besser cultivated in northern Gyeonggi Province, Korea. Blanched and dehydrated A. selengensis was incorporated at levels of 0, 10, 20, 30, and 40% by partially replacing cooked glutinous rice. Moisture content, pH, color, texture characteristics, total polyphenol and flavonoid contents, and DPPH and ABTS radical scavenging activities were evaluated. The moisture content of Injeolmi increased significantly from 43.74% in the control (IM0) to 53.56% in IM40, whereas the pH decreased from 5.56 to 5.02 with increasing levels of A. selengensis. The L value decreased markedly as the level of A. selengensis increased, indicating a darker product color. In texture profile analysis, hardness, cohesiveness, and gumminess decreased significantly with increasing levels of A. selengensis, whereas no significant differences were observed in springiness or chewiness among the samples. The total polyphenol content increased from 44.33 μg GAE/mL in IM0 to 61.00 μg GAE/mL in IM40. Total flavonoid content increased from 45.64 μg QE/mL in IM0 and reached the highest value of 184.45 μg QE/mL in IM30, followed by a decrease to 160.17 μg QE/mL in IM40. DPPH radical scavenging activity increased from 6.70% in IM0 to 75.46% in IM40, while ABTS radical scavenging activity increased from 10.82% to 82.03%. These results indicate that the addition of A. selengensis significantly affected the physicochemical quality characteristics of Injeolmi and markedly enhanced its antioxidant activity. Overall, A. selengensis may be a useful plant-based food ingredient for improving the physicochemical quality characteristics and antioxidant activity of traditional rice products and for promoting the utilization of regional plant resources.
본문·목차
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