논문 상세보기
pp.16-33
The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.
서 론
재료 및 방법
1. 실험재료
2. 밀기울 분말 일반성분, 총 식이섬유, 아미노산 분석
3. 밀기울 분말 첨가 떡볶이 떡의 제조
4. 밀기울 분말 첨가 떡볶이 떡의 품질특성
5. 밀기울 분말 첨가 떡볶이 떡의 항산화 활성
결과 및 고찰
1. 밀기울 분말의 일반성분 및 이화학적 특성
2. 밀기울 분말 첨가 떡볶이 떡의 품질특성
3. 항산화 활성
요약 및 결론
References
