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
- 학위논문
- 저자정보
- 지도교수
- 박금순
- 발행연도
- 2013
- 저작권
- 대구가톨릭대학교 논문은 저작권에 의해 보호받습니다.
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Expecting the beneficial effect on health, acaiberry(Euterpe oleracea Mart.) was partially substituted for wheat flour from the formula for noodle and the subsequent effects on the quality characteristics of the products were analyzed. Acaiberry was added in 0(control), 5, 10, 15 and 20% substitution ratios by weight per wheat flour.
The moisture content showed noodle with addition of acaiberry were lower then control. The pH in noodle tended to decreased by according to the addition acaiberry. The acidity tended to increased by according to the addition acaiberry. The DPPH radical scavenging activities of noodle was increased as the addition quantity of acaiberry increased. The L value of noodle was highest when o%(control) of acaiberry was added. The more acaiberry pure has added, the higher the a-value. The total color were accordingly decreased during storage period. The texture of hardness, springiness and chewiness were increased in proportion to the substitution rations.
The cooked weight, volume, water absorption of cooked noodle were increased by according to the addition acaiberry. Decrease in L and b value and increase of a value were shown with the increase of acaiberry in cooked noodle. The texture of hardness, springiness and chewiness were increased in proportion to the substitution rations.
As measured DSC, the gelatinization peak and endset temperature oh those samples were decreased as the acaiberry content was increased.
The appearance, flavor, taste and texture of noodle was 10%, proper score is recorded. Overall acceptability of acaiberry noodle 10% percent of the additives are also the highest mark in the sensory characteristics.
The moisture content showed noodle with addition of acaiberry were lower then control. The pH in noodle tended to decreased by according to the addition acaiberry. The acidity tended to increased by according to the addition acaiberry. The DPPH radical scavenging activities of noodle was increased as the addition quantity of acaiberry increased. The L value of noodle was highest when o%(control) of acaiberry was added. The more acaiberry pure has added, the higher the a-value. The total color were accordingly decreased during storage period. The texture of hardness, springiness and chewiness were increased in proportion to the substitution rations.
The cooked weight, volume, water absorption of cooked noodle were increased by according to the addition acaiberry. Decrease in L and b value and increase of a value were shown with the increase of acaiberry in cooked noodle. The texture of hardness, springiness and chewiness were increased in proportion to the substitution rations.
As measured DSC, the gelatinization peak and endset temperature oh those samples were decreased as the acaiberry content was increased.
The appearance, flavor, taste and texture of noodle was 10%, proper score is recorded. Overall acceptability of acaiberry noodle 10% percent of the additives are also the highest mark in the sensory characteristics.
목차
Ⅰ. 서론 1Ⅱ 실험재료 및 방법 51. 실험 재료 52. 아사이베리 퓨레 첨가 국수의 제조 53. 아사이베리 퓨레 생면의 저장성 81) 수분 함량 측정 82) pH 측정 83) 산도 측정 84) DPPH radical 소거능 85) 색도 측정 86) Texture 측정 97) 총균수 측정 94. 아사이베리 퓨레 첨가 국수의 조리 특성 91) 중량 92) 수분 흡수율 93) 부피 104) 탁도 측정 105) 조리면 색도 측정 106) 조리면 texture 측정 105. 아사이베리 퓨레 첨가 생면의 DSC(Differential Scanning Calorimetry) 분석 116. 아사이베리 퓨레 첨가 생면의 표면구조 관찰 117. 아사이베리 퓨레 첨가 국수의 관능검사 118. 통계 처리 11Ⅲ. 결과 및 고찰 121. 아사이베리 퓨레 생면의 저장성 121) 수분함량 122) pH 143) 산도 164) DPPH radical 소거능 185) 색도 206) Texture 227) 총균수 252. 아사이베리 퓨레 국수의 조리 특성 271) 중량, 부피와 수분흡수율 272) 탁도 293) 조리면의 색도 314) 조리면의 texture 333. 아사이베리 퓨레 생면의 DSC 분석 354. 아사이베리 퓨레 생면의 표면 구조 375. 아사이베리 퓨레 국수의 관능검사 39Ⅳ. 요약 및 결론 43Ⅴ. 참고문헌 44
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