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pp.302-309
This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.
서 론
재료 및 방법
1. 실험 재료 및 양갱 제조
2. 양갱 및 추출물 제조
3. pH, 수분함량, 조직감 및 환원당 측정
4. 총 폴리페놀 함량 측정
5. 항산화 활성
6. 검화방법(Saponification)을이용한비타민E 추출및분석
7. 통계처리
결과 및 고찰
1. 쌀눈 양갱의 pH, 수분함량, 경도 및 환원당
2. 쌀눈 양갱의 색도 변화
3. 쌀눈 양갱의 총 폴리페놀 함량 및 항산화 활성
4. 쌀눈 양갱의 비타민 E 함량
요약 및 결론
References
