논문 상세보기
pp.439-449
This study was conducted to investigate the quality characteristics of rose pasta sauce added with plant-based meat substitutes and plant-based ingredients. The rose pasta sauces were prepared by varying the proportions of tomato sauce and soy milk-based mayonnaise. As the proportion of soy milk mayonnaise increased and the proportion of tomato sauce decreased, the pH increased and the total acidity decreased. The total polyphenol content of rose pasta sauce ranged from 122.59 to 168.09 mg/100 mL, with higher values found in pasta sauces containing soy milk mayonnaise, particularly in the B treatment (70% tomato sauce, 30% soy milk mayonnaise) and tannin content was also highest in the B treatment (117.61 mg%). ABTS radical scavenging activity ranged from 34.90% to 40.62%, with significantly higher values observed in A, B, and C. DPPH radical scavenging activity ranged from 63.42% to 84.46%, with the highest activity found in the A treatment, followed by the B treatment. These results suggest that the development of rose pasta sauces with plant-based ingredients and meat substitutes can offer diverse applications and potential in the food industry.
서 론
재료 및 방법
1. 실험재료
2. 식물성 대체육 및 두유 마요네즈 제조 방법
3. 볼로네제 로제 파스타 소스 제조 방법
4. 품질 분석
5. 기능성 성분 및 항산화 활성 분석
6. 통계분석
결과 및 고찰
1. 식물성 대체육을 첨가한 로제 파스타 소스의 일반 품질 특성
2. 식물성 대체육을 첨가한 로제 파스타 소스의 기능성성분
3. 식물성 대체육을 첨가한 로제 파스타 소스의 항산화활성
요약 및 결론
References
