야콘 첨가 감자전분을 이용한 소스의 품질특성
Quality Characteristics of Sauce with Yacon added Potato Starch
0
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
In this study, the addition of yacon powder with high content of oligosaccharide and high antioxidative activity to potato starch, which is the most used thickener in Chinese cooking, will expand the use of yacon as a functional food material. The spread of the yacon powder and the viscosity of the sample using the thickener with yacon powder were consistent and the correlation coefficient was -0.93. The lower the viscosity, the better the spreadability. And negative correlations. DPPH free radical scavenging activity was the lowest in the control group and significantly increased with the addition of yacon powder. Sensory evaluation showed that yacon powder showed the highest value in 10% added group and yacon powder showed the lowest value in 20% added group. As such, when using a thickener made by varying the amount of the yacon powder added to the potato starch, it is most appropriate to use a thickener for the potato starch to which 10% of the yacon powder is added.
Abstract
In this study, the addition of yacon powder with high content of oligosaccharide and high antioxidative activity to potato starch, which is the most used thickener in Chinese cooking, will expand the use of yacon as a functional food material. The spread of the yacon powder and the viscosity of the sample using the thickener with yacon powder were consistent and the correlation coefficient was -0.93. The lower the viscosity, the better the spreadability. And negative correlations. DPPH free radical scavenging activity was the lowest in the control group and significantly increased with the addition of yacon powder. Sensory evaluation showed that yacon powder showed the highest value in 10% added group and yacon powder showed the lowest value in 20% added group. As such, when using a thickener made by varying the amount of the yacon powder added to the potato starch, it is most appropriate to use a thickener for the potato starch to which 10% of the yacon powder is added.
참고문헌 (18)
- 강순아, "참당귀(Angelica gigas)의 DPPH Radical 소거 활성과 항산화 효과", 한국식품영양과학회지, 33(7), pp.1112~1118 (2004), 한국식품영양과학회
- 김성옥, "야콘 분말을 첨가한 복합분의 리올로지 특성", 한국외식산업학회지, 8(3), pp.21~38 (2012), 한국외식산업학회[DOI]
- 김아라, "Physicochemical Composition and Antioxidative Effects of Yacon (Polymnia Sonchifolia)", 생명과학회지, 20(1), pp.40~48 (2010), 한국생명과학회
- 김영숙, "야콘 K-23의 항균성 및 기능성 야콘잼의 제조", 한국식품과학회지, 37(6), pp.1035~1038 (2005), 한국식품과학회
- 김정미, "은행 분말을 첨가한 죽 및 떡의 물리적 및 관능적 특성", 한국식품과학회지, 36(3), pp.410~415 (2004), 한국식품과학회
- 박명윤, "건강기능식품 바로 알고 바로 먹자", pp.21~26 (2006), 석학당
- 박민주, "인삼 사포닌 변환 기술을 이용한 기능성 식품 소재의 탐색", 석사, 한방재료가공학, pp.2008
- 곡류로부터 다양한 성질을 갖는 기능성변성전분의 개발 및 활용, "신말식", 농림부, ~, pp.농림부보고서 299008-2 (2001)
- 심은아, "야콘잎 분말을 첨가한 쿠키의 품질특성", 한국식생활문화학회지, 27(1), pp.82~88 (2012), 한국식생활문화학회
- 이승언, "부추의 ascorbic acid 함량 및 항산화 활성", 한국외식산업학회지, 7(2), pp.87~99 (2011), 한국외식산업학회[DOI]
- 이은숙, "야콘 분말을 첨가한 설기떡의 품질 특성", 한국식품조리과학회지, 26(5), pp.545~551 (2010), 한국식품조리과학회
- 이하나, "야콘 분말을 첨가한 설기떡의 품질특성", 석사, 영양교육, pp.2011
- 채경연, "산사와 진피 혼합가루를 첨가한 돈가스소스의 품질 특성", 한국외식산업학회지, 12(3), pp.127~138 (2016), 한국외식산업학회[DOI]
- Asami T, "Composition of Storage Carbohydrate in Tubers of Yacon : Polymnia sonchifolia", Soil science and plant nutrition, 36(1), pp.167~171 (1990)
- Doo HS, "Growth characteristics of yacon according to growing days", Bulletin of Agricultural College, 32, pp.26~34 (2001), Chonbuk National University
- Doo HS, "Growth and yield response of yacon according to fertilize the nitrogen, phosphate and potassium", Bulletin of Agricultural College, 33, pp.51~60 (2002), Chonbuk National University
- 허찬, "야체 및 과일추출물의 항산화작용", 약 학 회 지, 49(3), pp.249~254 (2005), 대한약학회
- Novel, V, "The lost crops of the Incas", ceres, 17, pp.37~40 (1984)