KOREASCHOLAR

사과박 첨가 시리얼바의 이화학적 특성 및 항산화 효과 Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace

편지예, 김윤정, 장금일, 정종연, 김영화
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  • URLhttps://db.koreascholar.com/Article/Detail/419385
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제6호 (2022.12)
pp.547-554
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시료 및 시약
    2. 시리얼바 제조
    3. 수분함량 측정
    4. 총 식이섬유 측정
    5. 전단력 측정
    6. 비타민 C, B1, B2 및 B3 함량 분석
    7. 총 폴리페놀 함량 측정
    8. 총 플라보노이드 함량 측정
    9. ABTS 라디칼 소거능
    10. DPPH 라디칼 소거능
    11. 통계분석
III. 결과 및 고찰
    1. 시리얼바의 수분, 식이섬유 함량 및 전단력
    2. 시리얼바의 수용성 비타민 함량 분석
    3. 시리얼바의 폴리페놀 및 플라보노이드 함량
    4. 시리얼바의 항산화 효과
IV. 요약 및 결론
감사의 글
Conflict of Interest
References
저자
  • 편지예(경성대학교 식품생명공학과) | Jiye Pyeon (Department of Food Science and Biotechnology, Kyungsung University)
  • 김윤정(경성대학교 식품생명공학과) | Yoonjeong Kim (Department of Food Science and Biotechnology, Kyungsung University)
  • 장금일(충북대학교 식품생명공학과) | Keum-Il Jang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 정종연(경성대학교 식품생명공학과) | Jong Youn Jeong (Department of Food Science and Biotechnology, Kyungsung University)
  • 김영화(경성대학교 식품생명공학과) | Younghwa Kim Corresponding author