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
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.1(Wn.162)
- 발행연도
- 2024.1
- 수록면
- 1 - 9 (9page)
- DOI
- 10.20878/cshr.2024.30.1.001
이용수
초록· 키워드
오류제보하기
The interest of consumers in low sugar and low calorie foods has been increasing. Therefore, the Hydrangea serrata Seringe leaf powder which can provide sweetness as a sugar substitute was used to make cookies and the quality characteristics and antioxidant activity of cookies were evaluated in this study. The moisture content of cookies was increased by the addition of Hydrangea serrata Seringe leaf powder. The sugar degrees of cookies with 6% or 8% Hydrangea serrata Seringe leaf powder were significantly lower than those of other cookie samples. The L value and a value of cookies decreased but b value increased with increasing of amounts of Hydrangea serrata Seringe leaf powder in cookies. In the sensory evaluation, sweetness preference of all cookie samples was not significantly different and overall acceptability of cookies with 6% and 8% Hydrangea serrata Seringe leaf powder was higher than that of control group. The total polyphenol and total flavonoid contents of the cookies were increased by the addition of Hydrangea serrata Seringe leaf powder. Additionally, the cookies with Hydrangea serrata Seringe leaf powder showed high DPPH radical scavenging activity and ABTS radical scavenging activity. Therefore, these results demonstrate that the Hydrangea serrata Seringe leaf powder has good characteristics as a sugar replacement and an antioxidant material for making cookies.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (45)
참고문헌 신청
A.O.A.C. (2000). Official methods of analysis (17th ed.). Association of Official Analytical Chemists. Washington DC, USA.
Ayyildiz, S. S., Karadeniz, B., Sagcan, N., Bahar. B., Us, A. A., & Alasalvar, C. (2018). Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea. Food Bioprod Process, 111, 37-44.
Bang, S. K., Son, E. J., Kim, H. J., & Park, S. (2013). Quality characteristics and glycemic index of oatmeal cookies made with artificial sweeteners. Journal of the Korean Society of Food Science and Nutrition, 42(6), 877-884.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200.
Cabrera, C., Giménez, R., & López, M. C. (2003). Determination of tea components with antioxidant activity. Journal of Agricultural and Food Chemistry, 51(15), 4427-4435.
Ayyildiz, S. S., Karadeniz, B., Sagcan, N., Bahar. B., Us, A. A., & Alasalvar, C. (2018). Optimizing the extraction parameters of epigallocatechin gallate using conventional hot water and ultrasound assisted methods from green tea. Food Bioprod Process, 111, 37-44.
Bang, S. K., Son, E. J., Kim, H. J., & Park, S. (2013). Quality characteristics and glycemic index of oatmeal cookies made with artificial sweeteners. Journal of the Korean Society of Food Science and Nutrition, 42(6), 877-884.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200.
Cabrera, C., Giménez, R., & López, M. C. (2003). Determination of tea components with antioxidant activity. Journal of Agricultural and Food Chemistry, 51(15), 4427-4435.
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