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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
- 18 - 27 (10page)
- DOI
- 10.20878/cshr.2024.30.1.003
이용수
초록· 키워드
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In this study, the purpose was to analyze the physicochemical quality characteristics and antioxidant effects of rice cookies prepared by varying the addition ratio of black ginger powder and to suggest the optimal mixing ratio of cookies with black ginger powder. As the amount of black ginger powder added increased, water content decreased, while pH and hardness increased. The L value and b value of chromaticity were the lowest at 62.80 and 13.30 in the 7% added group, respectively, and the a value was increased to 4.04 in the control group and 3.57 to 5.42 in the 1∼7% added group, so the redness increased with the addition of black ginger powder. The spread factor and leavening rate of rice cookies were significantly lower in the control group and the loss rate was higher in the 1% and 7% addition groups than in the control group. In the group containing 1∼7% of rice cookies with black ginger powder added, the total polyphenol and flavonoid contents continuously were increased to 1.15∼1.61 mg/mL and 0.43∼0.49 μg/mL, respectively. In addition, the DPPH and ABTS radical scavenging abilities were increased to 22.48∼24.65% and 54.46∼59.41%, respectively, in the added group, confirming the antioxidant activity of black ginger rice cookies.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (49)
참고문헌 신청
A.O.A.C. (2000). Association of official agricultural chemists (16th ed.). Association of Official Analytical Chemists. Washington D.C., USA.
Banjerdpongchai, R., Suwannachot, K., Rattanapanone, V., & Spripanidkulchai, B. (2008). Ethanolic rhizome extract from Kaempferia parviflora Wall. ex. Baker induces apoptosis in HL-60 cells. Asian Pacific Journal or Cancer Prevntion, 9(4), 595-600.
Cha, S. S., Jung, H. O., Son, H. K., & Lee, J. J. (2014). Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder. Korean Journal of Food Preservation, 21(6), 824-830.
Chang, C. C., Yang, M. H., Wen, H. M. & Chem, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food Drug Analysis, 10(3), 178-182.
Cho, H. P., Park B. H. Kim, K. H., & Kim, H. A. (2006). Antioxidant effect and quality characteristics of cookies made with sea tangle powder. Korean Food Culture, 21(5), 541-549.
Banjerdpongchai, R., Suwannachot, K., Rattanapanone, V., & Spripanidkulchai, B. (2008). Ethanolic rhizome extract from Kaempferia parviflora Wall. ex. Baker induces apoptosis in HL-60 cells. Asian Pacific Journal or Cancer Prevntion, 9(4), 595-600.
Cha, S. S., Jung, H. O., Son, H. K., & Lee, J. J. (2014). Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder. Korean Journal of Food Preservation, 21(6), 824-830.
Chang, C. C., Yang, M. H., Wen, H. M. & Chem, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food Drug Analysis, 10(3), 178-182.
Cho, H. P., Park B. H. Kim, K. H., & Kim, H. A. (2006). Antioxidant effect and quality characteristics of cookies made with sea tangle powder. Korean Food Culture, 21(5), 541-549.
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