논문 상세보기
pp.89-97
In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at －0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.
서 론
재료 및 방법
1. 재료 및 조리 방법
2. 수분함량 및 조리 손실률
3. pH
4. 색도 및 외관 촬영
5. 절단강도 및 연화율
6. 항산화 시료 전처리
7. 총 폴리페놀 함량
8. 총 플라보노이드 함량
9. 총 안토시아닌 함량
10. Ferric ion radical antioxidant power (FRAP)
11. 통계처리
결과 및 고찰
1. 조리방법에따른자색당근의수분함량및조리손실률
2. 조리 방법에 따른 자색 당근의 pH
3. 조리 방법에 따른 자색 당근의 연화율 및 절단강도
4. 조리 방법에 따른 자색 당근의 색도 및 외관
5. 조리 방법에 따른 자색 당근의 총 폴리페놀 함량 및총 플라보노이드 함량
6. 조리 방법에 따른 자색 당근의 총 안토시아닌 함량
7. 조리 방법에 따른 자색 당근의 FRAP
요약 및 결론
References
