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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.3
- 발행연도
- 2018.9
- 수록면
- 220 - 227 (8page)
- DOI
- 10.3746/pnf.2018.23.3.220
이용수
초록· 키워드
오류제보하기
Biscuits were produced from sorghum with and without the addition of sourdough. The influence of sourdough fermentation on the amino acids composition, phenolic profile, and antioxidant properties of the biscuits were evaluated. Phenolic compounds of the biscuits were identified and quantified using gas chromatography/mass spectrometer. The total phenol contents (TPC), total flavonoid contents (TFC), ferric reducing antioxidant properties (FRAP), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic) (ABTS) scavenging ability, 1,1-diphenyl-2-picryl-hydrazy (DPPH) scavenging ability, and nitric oxide (NO) scavenging ability of the biscuits were determined. Addition of sourdough increased the total essential amino acids, total non essential amino acids, hydrophobic, and aromatic amino acids contents of the biscuits. Essential amino acid index, biological value, and predicted protein efficiency were higher in biscuits with sourdough than in biscuits without sourdough. Six phenolic compounds were identified and quantified in the biscuits. Ferulic acid was the most prominent phenolic compound, followed by chlorogenic acid. TPC, TFC, FRAP, ABTS, DPPH, and NO scavenging abilities increased significantly with the addition of sourdough. Sorghum biscuits with sourdough could be useful in dietary interventions to prevent protein-energy malnutrition. Similarly, the presence of bioactive phenolic compounds and their antioxidant efficacy suggest health benefits in the management of oxidative stress and degenerative diseases.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (46)
참고문헌 신청
[학술지(정기간행물)] - Edema MO / 2008 / Functional properties of selected starter cultures for sour maize bread / Food Microbiol 25 : 616 ~ 625
[학술지(정기간행물)] - Omoba OS / 2015 / Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation / Int J Food Sci Technol 50 : 2554 ~ 2561
[학술지(정기간행물)] - Katina K / 2007 / Bran fermentation as a means to enhance technological properties and bioactivity of rye / Food Microbial 24 : 175 ~ 186
[학술지(정기간행물)] - Chamlagain B / 2015 / Ultra-high performance liquid chromatographic and mass spectrometric analysis of active vitamin B12 in cells of Propionibacterium and fermented cereal matrices / Food Chem 166 : 630 ~ 638
[학술지(정기간행물)] - Becerra-Tomas N / 2015 / Effect of functional bread rich in potassium, ${\gamma}$ -aminobutyric acid and angiotensin-converting enzyme inhibitors on blood pressure, glucose metabolism and endothelial function: a double-blind randomized crossover clinical trial / Medicine 94 : 1807 ~
[학술지(정기간행물)] - Omoba OS / 2015 / Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation / Int J Food Sci Technol 50 : 2554 ~ 2561
[학술지(정기간행물)] - Katina K / 2007 / Bran fermentation as a means to enhance technological properties and bioactivity of rye / Food Microbial 24 : 175 ~ 186
[학술지(정기간행물)] - Chamlagain B / 2015 / Ultra-high performance liquid chromatographic and mass spectrometric analysis of active vitamin B12 in cells of Propionibacterium and fermented cereal matrices / Food Chem 166 : 630 ~ 638
[학술지(정기간행물)] - Becerra-Tomas N / 2015 / Effect of functional bread rich in potassium,
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