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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
- 발행연도
- 2024.10
- 수록면
- 533 - 538 (6page)
- DOI
- 10.9721/KJFST.2024.56.5.533
이용수
초록· 키워드
오류제보하기
In this study, puddings were formulated with varying concentrations of honeyberry powder (0, 5, 10, 15%), and their physicochemical and antioxidant properties were evaluated. As the amount of honeyberry powder increased, the a<SUP>*</SUP> value significantly increased, whereas the L<SUP>*</SUP> value significantly decreased. Higher concentrations of honeyberry powder led to significantly increased levels of total flavonoids, total phenolics, and antioxidant activity. Notably, total anthocyanins were only detected in the pudding with the highest honeyberry powder content. Citric and lactic acids were identified as the predominant organic acids. Chlorogenic acid, which is abundant in honeyberry, was most concentrated in the sample with 15% honeyberry powder. Several polyphenols were absent in the control sample but appeared with the addition of honeyberry powder. Except for oxalic acid and fumaric acid, all polyphenol and organic acid contents increased significantly with higher level of honeyberry powder.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (26)
참고문헌 신청
Abdo Qasem AA, Alamri MS, Mohamed AA, Hussain S, Mahmood K, Ibraheem MA. High soluble-fiber pudding: formulation, processing, texture and sensory properties. J. Food Process. Preserv. 41: e12931 (2017)
Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995)
Chaovanalikit A, Thompson MM, Wrolstad RE. Characterization and quantification of anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.). J. Agric. Food Chem. 52: 848-852 (2004)
Chen H, Zuo Y, Deng Y. Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography. J. Chromatogr. A. 913: 387-395 (2001)
Cho SY, Jun JK. Positioning analysis of dessert cafe based on brand personality. J. Tour. Sci. 40: 29-42 (2016)
Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995)
Chaovanalikit A, Thompson MM, Wrolstad RE. Characterization and quantification of anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.). J. Agric. Food Chem. 52: 848-852 (2004)
Chen H, Zuo Y, Deng Y. Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography. J. Chromatogr. A. 913: 387-395 (2001)
Cho SY, Jun JK. Positioning analysis of dessert cafe based on brand personality. J. Tour. Sci. 40: 29-42 (2016)
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