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
This study investigated the effects of water dropwort (Oenanthe javanica) juice addition on the physicochemical properties, antioxidant activities, taste characteristics, and sensory acceptability of allbanggae muk, a traditional Korean starch-based food product. Allbanggae muk samples were prepared with 0%, 20%, 40%, 60%, and 80% water dropwort juice, with the juice replacing water at each level while maintaining a constant total liquid content. As the water dropwort juice concentration increased, moisture content decreased significantly. The total polyphenol content decreased with 20% juice addition compared with the control but increased progressively at levels of 40% or higher. In contrast, the total flavonoid content and DPPH and ABTS radical-scavenging activities increased significantly with increasing juice content (p<0.001). The addition of water dropwort juice did not significantly affect °Brix, whereas the pH decreased significantly compared with that of the control. The color and texture properties also changed significantly with the amount of juice added. Electronic tongue analysis revealed distinct differences in taste characteristics among the samples, with the 40% juice-supplemented group showing the highest umami intensity. Sensory evaluation further showed that the 40% juice-supplemented group had the highest scores for color, aroma, texture, taste, and overall acceptability (p<0.001). Although antioxidant activity continued to increase with increasing juice content, the 40% juice-supplemented group showed the most favorable balance among antioxidant activity, taste characteristics, texture, and sensory acceptability. These findings suggest that 40% water dropwort juice is an appropriate level for improving the functional and sensory qualities of allbanggae muk. Water dropwort juice may therefore serve as a promising natural ingredient for improving the quality of allbanggae muk and developing value-added products.
본문·목차
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