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논문 기본 정보

자료유형
학술저널
저자정보
Seung Mi Kim Myung Ho Lee (Shinheung College) Sun A Yang Young Sim Choi (Suwon Women’s College) Sung A Jegal Chang Keun Sung (Chungnam National University) Eun Kyoung Mo
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.2
발행연도
2012.6
수록면
152 - 157 (6page)

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초록· 키워드

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This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste (R<SUP>2</SUP>=0.99, p 0.01), and color (R<SUP>2</SUP>=0.72, p 0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

목차

Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGMENTS
REFERENCES

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UCI(KEPA) : I410-ECN-0101-2013-511-002659131