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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.1
- 발행연도
- 2009.3
- 수록면
- 60 - 65 (6page)
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초록· 키워드
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Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p＜0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p＜0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p＜0.05). The peroxide value (POV) and acid value increased during storage at 60oC for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p＜0.05).
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (26)
참고문헌 신청
1. [학술지(정기간행물)] - Wu DM / 2008 / Purple sweet potato color repairs D-galactose-induced spatial learning and memory impairment by regulating the expression of synaptic proteins / Neurobiol Learn Memory : 19 ~ 27
2. [학술지(정기간행물)] - Shih PH / 2007 / Anthocyanins induce the activation of phase II enzymes through the antioxidant response element pathway against oxidative stress-induced apoptosis / J Agric Food Chem : 1672 ~ 1676
3. [학술지(정기간행물)] - Kano M / 2005 / Antioxidative activity of anthocyanins from purple sweet potato, Ipomoea batatas cultivar Ayamurasaki / Biosci Biotechnol Biochem : 979 ~ 988
4. [학술지(정기간행물)] - Hou DX / 2003 / Potential mechanisms of cancer chemoprevention by anthocyanins / Curr Mol Med : 149 ~ 159
5. [학술지(정기간행물)] - Zhang ZF / 2008 / Purple sweet potato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver / Food Chem Toxicol : 496 ~ 501
2. [학술지(정기간행물)] - Shih PH / 2007 / Anthocyanins induce the activation of phase II enzymes through the antioxidant response element pathway against oxidative stress-induced apoptosis / J Agric Food Chem : 1672 ~ 1676
3. [학술지(정기간행물)] - Kano M / 2005 / Antioxidative activity of anthocyanins from purple sweet potato, Ipomoea batatas cultivar Ayamurasaki / Biosci Biotechnol Biochem : 979 ~ 988
4. [학술지(정기간행물)] - Hou DX / 2003 / Potential mechanisms of cancer chemoprevention by anthocyanins / Curr Mol Med : 149 ~ 159
5. [학술지(정기간행물)] - Zhang ZF / 2008 / Purple sweet potato color attenuates oxidative stress and inflammatory response induced by D-galactose in mouse liver / Food Chem Toxicol : 496 ~ 501
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