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논문 기본 정보

자료유형
학술저널
저자정보
황윤경 (수원여자대학교) 유영석 (수원여자대학교) 박혜란 (수원여자대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.11(Wn.160)
발행연도
2023.11
수록면
49 - 61 (13page)
DOI
10.20878/cshr.2023.29.11.006

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초록· 키워드

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In this study, as interest in environmental pollution and climate change increases, the utilization of food waste is one of the important tasks in Korea"s waste. Accordingly, in order to utilize welsch onion root powder, which is discarded despite its excellent functionality, 2 to 8% of welsch onion root powder was added to white bread, and its quality characteristics and antioxidant activity were investigated. As the amount of powder added increased, the pH of the dough significantly decreased, and the moisture content of the product increased. The volume, specific volume, and baking loss rate are significantly reduced, and the weight is increased. In the internal color of the bread, the L value decreased, and the a and b values significantly increased. Hardness, elasticity, viscosity, and chewiness increased, but cohesion decreased. Total polyphenol content and DPPH and ABTS radical scavenging abilities increased as the amount added increased, showing high antioxidant activity. In terms of sensory characteristics, preference for appearance and texture was higher in the 2% addition group, while flavor, color, and overall preference were higher in the 4% addition group. Therefore, it was found that adding Allium fistulosum powder in the range of 2 to 4% made it possible to produce bread with high preference.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론 및 요약
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