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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
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.28 No.3
- 발행연도
- 2023.9
- 수록면
- 353 - 359 (7page)
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초록· 키워드
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In this study, the quality characteristics of scones containing 0, 2, 4, 6, and 8% Pinus koraiensis (Korean pine) leaf powder were analyzed. P. koraiensis is a plant belonging to the pine family and the leaf of P. koraiensis are known to have various effects, including antioxidant functions. The specific gravity, baking loss, moisture content, pH, chromaticity, texture, and antioxidant activity of the scones were measured. The results showed that, with the concentration of P. koraiensis leaf powder (PKLP) increased, the scones showed a significant decrease (P<0.001) in specific gravity. Regarding chromaticity, the brightness decreased significantly (P<0.001), and there was a significant increase (P<0.001) in redness after the addition of PKLP. We also found that the hardness of the scones was significantly decreased (P=0.001) with the addition of leaf powder. Regarding the antioxidant activity, the contents of polyphenols (P=0.007), flavonoids (P<0.001), and 2,2’- azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (P<0.001) were all significantly increased with the addition of the leaf powder. This study provides potential for the development of various foods using P. koraiensis leaf.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
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