지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.8(Wn.157)
- 발행연도
- 2023.8
- 수록면
- 18 - 28 (11page)
- DOI
- 10.20878/cshr.2023.29.8.003
이용수
초록· 키워드
오류제보하기
The purpose of this study was to activate the activity, to suggest the possibility of manufacturing sponge cake, and to achieve the possibility of using Welsh onion root powder as a food material. Sponge cake was manufactured by replacing 0%, 5%, 10%, and 15% with Welsh onion root powder. The specific gravity and the baking loss rate increased, while the pH and the moisture content decreased. The chromaticity L and b values decreased and the a value increased. Hardness, springness gumminess and chewiness increased, but cohesiveness decreased. The total phenolic compound content and the DPPH radical scavenging activity increased. As for the degree of acceptance, the 5% added group showed high levels of flavor, taste, texture, and overall preference, except for the color. As a result, it is judged that adding 5% of Welsh onion powder is most suitable for the preference and quality characteristics of sponge cake. It is expected that Welsh onion root powder has high antioxidant activity and can be added to confectionery and bakery products to increase its utilization as a food material.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 요약 및 결론
REFERENCES
참고문헌 (48)
참고문헌 신청
A.A.C.C. (2000). Approved method of the AACC (10th ed.) Methods 02-52. American Association of Cereal Chemists.St. Paul, Minnesota, USA.
An, H. K., Cho, S. G., & Hong, G. J. (2016). The characteristics of sponge cake added with Suaeda asparagoides. Culinary Science & Hospitality Research, 22(3), 1-10.
Bae, J. H., & Kim, S. Y. (2022). Quality characteristics of sponge cake added with tomato powder. Culinary Science & Hospitality Research, 28(3), 189-198.
Chen, J. H., Chen, H., Wang, J. S., Tsai, S. J., & Jen, C. J.(2000). Effects of Welsh onion extracts on human plateletfunction in vitro. Life Sciences, 66(17), 1571-1579.
Elkayam, A., Peleg, E., Grossman, E., Shabtay, Z., & Sharabi, Y. (2013). Effects of allicin on cardiovascular risk factors in spontaneously hypertensive rats. The Israel Medical Association Journal, 15(3), 170-173.
An, H. K., Cho, S. G., & Hong, G. J. (2016). The characteristics of sponge cake added with Suaeda asparagoides. Culinary Science & Hospitality Research, 22(3), 1-10.
Bae, J. H., & Kim, S. Y. (2022). Quality characteristics of sponge cake added with tomato powder. Culinary Science & Hospitality Research, 28(3), 189-198.
Chen, J. H., Chen, H., Wang, J. S., Tsai, S. J., & Jen, C. J.(2000). Effects of Welsh onion extracts on human plateletfunction in vitro. Life Sciences, 66(17), 1571-1579.
Elkayam, A., Peleg, E., Grossman, E., Shabtay, Z., & Sharabi, Y. (2013). Effects of allicin on cardiovascular risk factors in spontaneously hypertensive rats. The Israel Medical Association Journal, 15(3), 170-173.
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