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
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 378 - 384 (7page)
이용수
초록· 키워드
오류제보하기
Hwajeon, pan-fried rice cake, containing glutinous black rice flour at different proportions (0, 5, 10, 20, 30, or 50% of glutinous rice flour) was cooked to investigate the cooking effect on anthocyanins, color, and texture. Two anthocyanins, cyanidin-3-glucoside and peonidin-3-glucoside, were detected in both hwajeon dough and pan-fried hwajeon. The hwajeon retained up to 60% of anthocyanins in the dough after pan-frying. The lightness (L) of dough and hwajeon decreased with an increase in the amount of black rice flour rice flour. Interestingly, the lightness (L) of hwajeon was significantly lower than the counterpart dough, indicating that the color of hwajeon resulted not only from anthocyanins, but also from the browning reaction occurring during pan-frying. The redness (a) of hwajeon initially increased by adding glutinous black rice flour, and decreased at higher than 10% of black rice flour. In comparison with the control hwajeon (0% black rice flour), the black rice-added hwajeon showed lower hardness, whereas it had higher springiness and cohesiveness, resulting in no significant differences in gumminess and chewiness among the hwajeon. These results indicate that hwajeon enriched with glutinous black rice flour can be developed as a functional food containing health-promoting anthocyanins.
목차
등록된 정보가 없습니다.
참고문헌 (21)
참고문헌 신청
Abdel-Aal EM / 2006 / Anthocyanin composition in black, blue, pink, purple, and red cereal grains / J Agric Food Chem 54(13):4696~4704
Adams JB / 1973 / Thermal degradation of anthocyanin with particular reference on 3 glucosides of cyanidin. I. In acidified aqueous solution at 100°C / J Sci Food Agric 24(7):747~762
BeMiller JN / 2008 / Food Chemistry / CRC Press
Chen PN / 2006 / Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression / Chem–Biol Interact 163(3):218~229
Cho JA / 2000 / Quality Properties of Injulmi made with black rice / Korean J Soc Food Sci 16(3):226~231
Adams JB / 1973 / Thermal degradation of anthocyanin with particular reference on 3 glucosides of cyanidin. I. In acidified aqueous solution at 100°C / J Sci Food Agric 24(7):747~762
BeMiller JN / 2008 / Food Chemistry / CRC Press
Chen PN / 2006 / Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression / Chem–Biol Interact 163(3):218~229
Cho JA / 2000 / Quality Properties of Injulmi made with black rice / Korean J Soc Food Sci 16(3):226~231
이 논문의 저자 정보
최근 본 자료
댓글(0)
0