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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.5(Wn.96)
- 발행연도
- 2018.7
- 수록면
- 29 - 37 (9page)
이용수
초록· 키워드
오류제보하기
This research was performed to determine the quality characteristics of Nurungji containing green whole grain, which is well known for its various functions and biological activity. This study assessed the quality characteristics and anti-oxidant activity of Nurungji containing various pressure(0, 0.1, 0.2, 0.3 and 0.4 mpa). To analyze quality characteristics, pH, moisture content, color(L, a, b), hardness, and sensory properties were measured. Qualities, such as pH, brightness, yellowness decreased significantly (p<0.001). The antioxidant activity measured by DPPH and total polyphenol activities was significantly higher than control and increased proportionally to pressure(p<0.001). The result of sensory test showed that sample group adding 0.3 mpa of pressure achieved the highest. Based on the above results, this study suggests that the addition of 0.3 mpa of pressure may be the best substitution ratio for Nurungji of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of green whole grain when it is added to Nurungji and confirmed the development feasibility of green whole grain considering consumer satisfaction. From these results, we suggest that green whole grain is a good ingredient for increasing the consumer acceptability and functionality of Nurungji.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (43)
참고문헌 신청
Anderson, J. W., Hanna, T. J., Peng, X., & Kryscio, R. J. (2000). Whole grain foods and heart disease risk. Journal of the American College Nutrition, 19(3), 291-299.
Arnao, M. B., Cano, A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73(2), 239-244.
Bae, H. C., Renchinkhand, G., Ku, J. H., & Nam, M. S. (2011). Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders. Korean Journal of Agricultural Science, 38(3), 485-491.
Cheon, H. S., Cho, W. I., Jhin, C. h., Back, K. H., Ryu, K. H., Lim, S. Y., ... Hwang, K. T. (2015). Optimization of processing conditions for the production of puffed rice. Culinary Science & Hospitality Research, 21(1), 77-89.
Choi, I. J., Kim, D. Y., & Chung, C. H. (2017). Quality characteristics of Pan bread with Nurungji powder. Culinary Science & Hospitality Research, 23(7), 159-166.
Arnao, M. B., Cano, A., & Acosta, M. (2001). The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry, 73(2), 239-244.
Bae, H. C., Renchinkhand, G., Ku, J. H., & Nam, M. S. (2011). Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders. Korean Journal of Agricultural Science, 38(3), 485-491.
Cheon, H. S., Cho, W. I., Jhin, C. h., Back, K. H., Ryu, K. H., Lim, S. Y., ... Hwang, K. T. (2015). Optimization of processing conditions for the production of puffed rice. Culinary Science & Hospitality Research, 21(1), 77-89.
Choi, I. J., Kim, D. Y., & Chung, C. H. (2017). Quality characteristics of Pan bread with Nurungji powder. Culinary Science & Hospitality Research, 23(7), 159-166.
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