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.31 No.4(Wn.177)
- 발행연도
- 2025.4
- 수록면
- 95 - 102 (8page)
- DOI
- 10.20878/cshr.2025.31.4.008
이용수
초록· 키워드
오류제보하기
The purpose of this study was to evaluate the possibility of developing a healthy functional jelly that reduces sugar content to facilitate consumers' intake of buckwheat, which is known as a health food that helps diabetes, such as antioxidant properties and blood pressure drop. Buckwheat powder was added to the jelly in various ratios and buckwheat jelly was manufactured by reducing the sugar content to evaluate its effect on quality, antioxidant properties, and preference. As a result of the study, pH, sugar content, and water intake tended to decrease as the amount of buckwheat powder added increased, and the L value increased significantly as the amount of color added increased, and the values of a and b decreased significantly. As for the texture, hardness, gumness, and chewability tended to increase as the amount of added increased, cohesiveness showed the highest value in BP3, and elasticity showed the highest value in the control group. The antioxidant activity increased as the amount of buckwheat powder added increased, and in the preference survey, 1% and 3% of the added furniture scored high in appearance, color, aroma, and overall preference, and 1% of the added furniture was highly evaluated in terms of taste and texture. In conclusion, it is considered ideal to add up to 3% of the powder when preparing jelly by adding buckwheat powder, which exhibits antioxidant and antidiabetic effects.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
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