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.3(Wn.164)
- 발행연도
- 2024.3
- 수록면
- 12 - 25 (14page)
- DOI
- 10.20878/cshr.2024.30.3.002
이용수
초록· 키워드
오류제보하기
Interest in functional foods is increasing as interest in health increases, according to the improvement of income levels and the change to an aging society. In this study, bagels were prepared by mixing Lentinus edodes with excellent antioxidant activity and Antler velvet extract in a ratio of 2:1 to add 0%, 10%, 20%, and 30% compared to flour, and they were excluded from water by the added ratio. It was intended to find the optimal combination of bagels with excellent functionality, and to provide basic data for creating added value as food materials for Lentinus edodes and Antler velvet extract and research and development of bakeries. The pH and moisture content decreased with the increase in the amount added, the weight and baking loss rate increased, and the volume and specific volume decreased. The lightness of the crumb decreased with the increase in the amount added, and the redness and yellowness increased. Hardness, gumminess and chewiness increased, and cohesiveness decreased. DPPH and ABTS+ radical scavenging ability increased. In the sensory test, 20% of the additives showed high preference in flavor, color, taste, and overall acceptability. As a result of the above, it was found that when a bagel with excellent antioxidant properties was prepared, a bagel with a high preference could be prepared when 20% of the extract was added.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론 및 요약
REFERENCES
참고문헌 (74)
참고문헌 신청
A.A.C.C. (1995). Approved methods of the AACC (9th ed.), Method 72-10. American Association of Cereal Chemists St.
Ann, Y. G. (2004). Extraction of young antler and antler by water, proteases and HCL. Korean Journal of Food and Nutrition, 17(2), 147-155.
A.O.A.C. (1990). Official methods of analysis (2nd ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
A.O.A.C. (2006). Official method of analysis (18th ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
Aruoma, O. I. (1998). Free radical, oxidative stress and antioxidants in human health and disease. Journal of the American Oil Chemists' Society, 75(2), 199-212.
Ann, Y. G. (2004). Extraction of young antler and antler by water, proteases and HCL. Korean Journal of Food and Nutrition, 17(2), 147-155.
A.O.A.C. (1990). Official methods of analysis (2nd ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
A.O.A.C. (2006). Official method of analysis (18th ed.). Washington, D.C., USA: Association of Official Analytical Chemists.
Aruoma, O. I. (1998). Free radical, oxidative stress and antioxidants in human health and disease. Journal of the American Oil Chemists' Society, 75(2), 199-212.
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