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
- 2017.4
- 수록면
- 226 - 235 (10page)
- DOI
- 10.9799/ksfan.2017.30.2.226
이용수
초록· 키워드
오류제보하기
Roselle (Hibiscus sabdariffa L.) is a shrub which grows well in a tropical climate. There are large amounts of anthocyanins, organic acids and other compounds in roselle. Mostly, roselle is cultivated to use its red calyx. Its calyx is used as a natural food colorant and commonly consumed as a tea. This quality study was conducted to investigate the characteristics and antioxidant activities of Sulgidduck with roselle calyx powder. Four samples and a control were made with different ratios of added roselle calyx powder (0.5%, 1%, 1.5%, 2%). The moisture content of the 0.5%-sample was the highest as 40.60%, and that of the 2%-sample was the lowest as 37.37%. The pH of samples significantly decreased from 6.26 to 3.65 as the amount of roselle calyx powder increased (p<0.05). The L-value of samples also significantly decreased (p<0.05). In contrast, a-value and △E of samples significantly increased with elevated amounts of roselle calyx powder (p<0.05). The b-value of roselle calyx added Sulgidduck samples significantly increased compared to the control (p<0.05). Hardness and chewiness of Sulgidduck samples with added roselle calyx also significantly increased compared to the control (p<0.05). Cohesiveness of Sulgidduck samples with roselle calyx significantly decreased compared to control (p<0.05), with the exception of the 1% sample. There were no significant differences in springiness among samples. Total phenolic contents significantly increased when roselle calyx powder was added above a level of 1.5% (p<0.05). The flavonoid content of the control was the lowest as 0.73. ABTS radical scavenging activity significantly increased with increasing amounts roselle calyx powder (p<0.05). The 2%-sample got the lowest sensory preference scores in sweetness and overall acceptability. In contrast, the control and 1%-sample got the highest sensory preference scores. Based on these study findings, addition of 1% roselle calyx powder optimized the preparation of Sulgidduck and roselle calyx is therefore a useful natural colorant and antioxidant.
목차
등록된 정보가 없습니다.
참고문헌 (42)
참고문헌 신청
Abdel-Moemin AR / 2016 / Effect of roselle calyces extract on the chemical and sensory properties of functional cupcakes / Food Sci Hum Wellness 5:230~237
Alobo AP / 2009 / Characteristics of coloured wine produced from roselle(Hibiscus sabdariffa)calyx extract / J Inst Brew 115:91~94
Aurelio DL / 2008 / Thermal kinetic degradation of anthocyanins in a roselle(Hibiscus sabdariffa L. cv. 'Criollo')infusion / Int J Food Sci Technol 43:322~325
Chao CY / 2009 / Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice / Foodborne Pathog Dis 6:201~206
Chewonarin T / 1999 / Effects of roselle(Hibiscus sabdariffa Linn. ), a Thai medicinal plant, on the mutagenicity of various known mutagens in Salmonella typhimurium and on formation of aberrant crypt foci induced by the colon carcinogens azoxymethane and 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine in F344 rats / Food Chem Toxicol 37:591~601
Alobo AP / 2009 / Characteristics of coloured wine produced from roselle(Hibiscus sabdariffa)calyx extract / J Inst Brew 115:91~94
Aurelio DL / 2008 / Thermal kinetic degradation of anthocyanins in a roselle(Hibiscus sabdariffa L. cv. 'Criollo')infusion / Int J Food Sci Technol 43:322~325
Chao CY / 2009 / Antibacterial effects of roselle calyx extracts and protocatechuic acid in ground beef and apple juice / Foodborne Pathog Dis 6:201~206
Chewonarin T / 1999 / Effects of roselle(Hibiscus sabdariffa Linn. ), a Thai medicinal plant, on the mutagenicity of various known mutagens in Salmonella typhimurium and on formation of aberrant crypt foci induced by the colon carcinogens azoxymethane and 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine in F344 rats / Food Chem Toxicol 37:591~601
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Quality Characteristics of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Powder
한국식품영양과학회 학술대회발표집
2016 .10
-
Roselle(Hibiscus sabdariffa L.) 차의 향기성분 분석 및 동정
한국원예학회 학술발표요지
2016 .05
-
Quality Characteristics of Roselle (Hibiscus sabdariffa L.) Yogurt Sauce
한국식품영양과학회 학술대회발표집
2017 .10
-
Anti-melanogenesis nd Skin Protective Activity of Panax ginseng Calyx Ethanol Extract
한국약용작물학회 학술대회논문집
2019 .10
-
Flavonoids from Fragaria ananassa calyx and their antioxidant capacities
Applied Biological Chemistry
2015 .01
-
AKT Signaling Pathway Targeted Anti-inflammatory Activity of Panax ginseng Calyx Ethanol Extract
한국약용작물학회 학술대회논문집
2019 .10
-
딸기품종 ‘설향’ 딸기과육과 꽃받침의 기능성 성분 함량과 항산화 활성비교
한국원예학회 학술발표요지
2018 .05
-
딸기품종 ‘설향’의 과육과 꽃받침의 향기성분 분석 및 동정 비교
한국원예학회 학술발표요지
2019 .05
-
Residue of diflubenzuron with calyx in strawberry for establishment of import tolerance
한국농약과학회 학술발표대회 논문집
2021 .05
-
밝은 노랑 화색의 스타티스 시넨시스 ‘옐로드림’ 육성
한국원예학회 학술발표요지
2015 .05
-
개화전후 요소와 CPPU 처리가 ‘부유’ 단감 꼭지들림 발생에 미치는 영향
한국원예학회 학술발표요지
2017 .05
-
자색당근 첨가 설기떡의 항산화 활성 및 품질 특성
한국식품영양학회지
2021 .01
-
붕장어 기름담금통조림의 제조 및 품질특성
수산해양교육연구
2019 .06
-
알코올로 유도된 간손상에 대한 감꼭지 메탄올 추출물의 보호효과
한국식품영양과학회지
2021 .04
-
Persistence study of insecticide, diflubenzuron in strawberry with calyx
한국농약과학회 학술발표대회 논문집
2021 .11
-
국내 재배 Hibiscus sabdariffa L. 향기성분 분석 및 동정
한국원예학회 학술발표요지
2016 .10
-
볶은 잡곡 종류를 달리하여 제조한 별미장의 품질 특성
한국식품영양학회지
2022 .04
-
Chromosome and Karyotype Analysis of Hibiscus sabdariffa
한국원예학회 학술발표요지
2019 .10
-
옥수수와 종균을 달리 첨가한 별미장의 품질 특성
한국식품영양학회지
2023 .02
-
Quality characteristics of Byeolmijang prepared several roasted grain powder with whole soybean meju powder
한국식품영양과학회 학술대회발표집
2021 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0