논문 상세보기
pp.258-267
This study aimed to enhance the value of traditional Korean sweet Dasik by incorporating citrus mandarin powder rich in functional components. Jinmal Dasik was prepared using citrus mandarin powder at concentrations of 0%, 8%, 16%, 24%, and 32%. Quality characteristics, sensory properties, and antioxidant activities of the samples were evaluated. As the citrus mandarin powder concentration increased, moisture and sugar content increased, while pH decreased. Color measurements revealed decreased lightness and increased redness and yellowness. Mechanical texture parameters showed no significant differences among the groups. In sensory evaluation, the 24% sample received the highest scores for appearance, taste, texture, and overall acceptability, while the 24% and 32% samples achieved the highest aroma scores. Quantitative descriptive analysis indicated that higher powder levels increased yellowness, citrus aroma, sweetness, sourness, bitterness, astringency, and moistness, though no significant differences were observed in terms of hardness and chewiness. Principal component analysis supported these trends. The antioxidant activity of Jinmal Dasik, including total phenol and flavonoid contents, DPPH radical scavenging activity, and reducing power, increased with higher levels of citrus mandarin powder. Overall, the addition of 24% citrus mandarin powder was optimal for improving the sensory acceptability, antioxidant activity, and quality attributes of Jinmal Dasik.
서 론
재료 및 방법
실험 재료
감귤 분말 첨가 진말다식의 제조
수분 함량, pH, 당도
색도
기계적 조직감
관능평가
총 페놀 함량 및 총 플라보노이드 함량
DPPH 라디칼 소거활성 및 환원력
통계분석
결과 및 고찰
수분 함량, pH, 당도
색도
기계적 조직감
기호도 평가
정량적 묘사분석
주성분 분석
항산화 활성
요 약
References
