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논문 기본 정보

자료유형
학술저널
저자정보
최상호 (호남대학교)
저널정보
한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.25 No.8(Wn.109)
발행연도
2019.8
수록면
152 - 160 (9page)

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초록· 키워드

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This study evaluated the physicochemical characteristics, sensory properties, and antioxidant activities of cookies with different amounts (0%, 1%, 2%, 3%, and 4%) of plantain powder. As a result of the moisture content and pH measurement of cookies, the moisture content and the pH decreased as the plantain powder was added, which resulted in a significant difference between samples(p<0.001). The weight of the control was higher than the plantain powder added cookies. The width, thickness, and spread ratio of cookies containing plantain powder did not show any significant difference when compared to the control. The loss rate of the control was significantly lower than that of the plantain powder added cookies. In color, the L, a, and b value decreased significantly with addition of plantain powder. The hardness of cookies with the plantain powder increased with addition of it. As plantain powder are added, total polyphenol content, DPPH radical scavenging activity, ABTS radical scavenging activity, and NSA of cookies were all increased. The sensory evaluation score in terms of texture, taste, and overall quality of cookies containing 1%, 2%, and 3% of plantain powder did not show any significant difference when compared to the control. As a result of the above, using less than 3% of the plantain powder would be appropriate for use in cookies. The high antioxidant activity of the plantain powder will increase the use of the plantain and increase the possibility of making health-functioning products.

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ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
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