청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향
Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
1
조회
0
다운로드
16
인용
0
참고문헌
키워드
초록
The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, while pH of dough decreased. The volume of scone increased with the amount of sample increased, but the group containing 5% PMP decreased. The moisture content and Hunter L value of scone were significantly decreased with increasing levels of PMP. On the other hand, sugar content and Hunter a value of scone were significantly increased with increasing levels of PMP. The Hunter b value of scone was shown to increase with increasing content of PMP while the group containing 5% PMP decreased. The texture analysis revealed that the hardness, cohesiveness, gumminess and chewiness of scone were decreased with the addition of PMP. The springiness showed no significant differences between control and PMP scones. Total polyphenolics, flavonoid content, DPPH and ABTS+ radical scavenging activity, and reducing powder of scones significantly increased with PMP content. These results indicate that the addition of PMP to scone can improve its quality and antioxidant activities.
Abstract
The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, while pH of dough decreased. The volume of scone increased with the amount of sample increased, but the group containing 5% PMP decreased. The moisture content and Hunter L value of scone were significantly decreased with increasing levels of PMP. On the other hand, sugar content and Hunter a value of scone were significantly increased with increasing levels of PMP. The Hunter b value of scone was shown to increase with increasing content of PMP while the group containing 5% PMP decreased. The texture analysis revealed that the hardness, cohesiveness, gumminess and chewiness of scone were decreased with the addition of PMP. The springiness showed no significant differences between control and PMP scones. Total polyphenolics, flavonoid content, DPPH and ABTS+ radical scavenging activity, and reducing powder of scones significantly increased with PMP content. These results indicate that the addition of PMP to scone can improve its quality and antioxidant activities.
참고문헌 (34)
- 배효제, "통곡 찰수수가루 첨가 머핀의 품질 특성", 한국식품조리과학회지, 28(4), pp.473~478 (2012), 한국식품조리과학회
- 최미현, "청귤의 유효성분 분석", 한국식품영양과학회지, 48(5), pp.557~566 (2019), 한국식품영양과학회
- 최미현, "청귤의 항산화 및 항균 활성", 한국식품영양과학회지, 48(6), pp.622~629 (2019), 한국식품영양과학회
- 최옥자, "유지 종류가 쌀스콘의 품질특성에 미치는 영향", 한국식품저장유통학회지, 26(5), pp.539~544 (2019), 한국식품저장유통학회
- Choi SY, "Correlation between flavonoid content and the NO production inhibitory activity of peel extracts from various citrus fruits", Biol Pharm Bull, 30, pp.772~778 (2007)
- 장귀영, "열처리와 추출방법에 따른 몇 가지 약초의 항산화 활성", 한국식품영양과학회지, 41(7), pp.914~920 (2012), 한국식품영양과학회[DOI]
- 정석문, "감귤 과피 추출물의 항산화능에 대한 원적외선 처리의 효과", 한국식품영양과학회지, 33(9), pp.1580~1583 (2004), 한국식품영양과학회
- 김귀순, "연잎 분말을 첨가한 쿠키의 품질특성", 한국식품조리과학회지, 24(3), pp.398~404 (2008), 한국식품조리과학회
- 김경옥, "액란과 생란의 난황으로 제조한 블루베리 쿠키의 품질특성과 항산화능 비교", 한국식품영양과학회지, 43(7), pp.999~1008 (2014), 한국식품영양과학회
- 김수진, "가시파래 첨가 버터쿠키의 이화학적 품질 특성 및 항산화성", 한국식품영양과학회지, 49(7), pp.695~703 (2020), 한국식품영양과학회[DOI]
- 김원모, "가공쌀분말 함량을 달리하여 제조한 글루텐프리 쌀머핀의 특성", 한국식품영양과학회지, 49(5), pp.502~510 (2020), 한국식품영양과학회[DOI]
- 김영애, "뽕잎분말을 첨가한 옐로우 레이어 케이크의 품질특성", 한국식품과학회지, 35(5), pp.871~876 (2003), 한국식품과학회
- 김용덕, "제주산 감귤의 flavonoid 분포 및 생리활성에 관한 연구", 박사, 식품공학, pp.2009
- "Jeju, Expecting to increase farmers income by discarded Putgyul"[URL]
- 이은지, "음나무 잎 분말을 첨가한 쌀쿠키의 항산화 활성 및 품질 특성", 동아시아식생활학회지, 25(4), pp.672~680 (2015), 동아시아식생활학회[DOI]
- 이은진, "감귤과피 분말을 첨가한 식빵의 품질 특성", Culinary Science & Hospitality Research, 18(1), pp.27~39 (2012), (사)한국조리학회[DOI]
- 이정애, "보리와 귀리첨가 쿠키의 이화학적 및 관능적 품질특성비교", 한국식품조리과학회지, 18(2), pp.238~246 (2002), 한국식품조리과학회
- 이정애, "아로니아 분말을 첨가한 쿠키의 품질특성 및 항산화 활성", Culinary Science & Hospitality Research, 22(5), pp.179~189 (2016), (사)한국조리학회
- 이윤선, "동결건조 살구분말 첨가량에 따른 머핀의 품질 특성", 한국식품영양과학회지, 42(6), pp.957~963 (2013), 한국식품영양과학회
- Lee YL, "Antioxidant properties of three extracts from Pleurotus citrinopileatus", LWT-Food Sci Technol, 40, pp.823~833 (2007)
- Lin JY, "Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation", Food Chem, 101, pp.140~147 (2007)
- 박복희, "구기자를 첨가한 쿠키의 품질특성과 항산화효과", 한국식품조리과학회지, 21(1), pp.94~102 (2005), 한국식품조리과학회
- 박근홍, "감귤류 4종의 항산화 효과의 비교", 한국식품위생안전성학회지, 26(4), pp.355~360 (2011), 한국식품위생안전성학회
- 박영선, "감귤 분말을 첨가한 파운드케이크의 저장 중 품질 특성", 동아시아식생활학회지, 18(6), pp.1022~1031 (2008), 동아시아식생활학회
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
- 류미라, "제주재로종 감귤류 미숙과의 neohesperidin, naringin 및 hesperidin 함량", 한국식품과학회지, 34(1), pp.132~135 (2002), 한국식품과학회
- 류주혜, "헴프시드가루를 첨가한 쌀쿠키의 품질특성 및 항산화 활성", 한국식품영양학회지, 31(4), pp.478~484 (2018), 한국식품영양학회[DOI]
- 신미혜, "발효 흑미 미강 분말을 첨가한 쿠키의 품질특성", 한국외식산업학회지, 16(2), pp.97~107 (2020), 한국외식산업학회[DOI]
- 손윤진, "영국의 티타임과 차음식 고찰", 차문화산업학, 44, pp.33~56 (2019), 국제차문화학회[DOI]
- 엄혜진, "향유속(Elsholtzia spp.) 식물자원의 플라보노이드 성분 분석에 관한 연구", 한국식품영양학회지, 20(2), pp.103~107 (2007), 한국식품영양학회
- Wong JY, "Antioxidant properties of selected tropical wild edible mushrooms", J Food Compos Anal, 22, pp.269~277 (2009)
- 양진삼, "복숭아 농축액을 첨가한 스콘의 최적화", Culinary Science & Hospitality Research, 25(8), pp.145~151 (2019), (사)한국조리학회[DOI]
- 이미란, "감귤 미숙과 식초의 품질 특성과 항산화 활성", 한국식품영양과학회지, 43(2), pp.250~257 (2014), 한국식품영양과학회
- 윤경미, "산딸기 쿠키의 품질특성 및 항산화 효과", 산업식품공학, 20(1), pp.53~58 (2016), 한국산업식품공학회