논문 상세보기
pp.95-100
풋마늘의 이용성을 증대시키고 합리적인 소비를 촉진시키기 위해 풋마늘의 영양성분을 조사하였고, 풋마늘 분말을 첨가한 빵을 제조하여 관능검사 및 미생물학적 특성을 조사하였다. 동결건조하여 분쇄한 풋마늘 분말의 일반성분은 수분 , 조단백질 , 조지방은 , 회분 , 탄수화물이 였고, 유리당은 glucose, fructose와 sucrose가 확인되었다. 무기성분은 K이 1,140 mg/100 g으로 가장 많았으며, Ca, P, Na의 함량이 높았다. 총
To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture , crude protein , crude lipid , crude ash , crude fiber and carbohydrate . Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than in making bread added with green garlic powder.
