산딸기 쿠키의 품질특성 및 항산화 효과
(주)코리아스칼라
- 최초 등록일
- 2016.05.03
- 최종 저작일
- 2016.02
- 6페이지/
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![할인쿠폰받기](/images/v4/document/ico_det_coupon.gif)
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 20권 / 1호
ㆍ저자명 : 윤경미, 정하숙
목차
서 론
재료 및 방법
결과 및 고찰
요약 및 결론
감사의 글
참고문헌
영어 초록
Red raspberry (Rubus crataegifolius) is a well-known fruit with excellent antioxidant, anti-inflammatory, anti-bacterial and anti-cancer resources containing bioactive phenolic acids, terpenoids, glucosinolates, and glycosides. The aim of our study is to investigate the effect of red raspberry cookies on quality characteristics and antioxidant activities. Cookies were prepared adding different concentrations of red raspberry powder (0, 5, 10, 20, 30, and 50% to the flour weight). The bulk density, pH, spread ratio, loss rate, leavening rate, color, hardness of dough, and cookies were investigated. As a result, the pH of the dough, leavening and loss rate, and L- and b-value of the cookies are significantly decreased with increasing levels of red raspberry powder (p < 0.05). On the other hand, spread ratio, a-value, and brix of the cookies are significantly increased with increasing levels of red raspberry powder (p < 0.05). Total phenol compounds and FRAP assay are significantly increased with increasing levels of red raspberry powder (p < 0.05). Based on the overall observation, red raspberry cookies with 10-20% Rubus crataegifolius powder is recommended to take advantage of its functional properties with consumer acceptability.
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