영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2018.02
- 8페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 33권 / 1호
ㆍ저자명 : 오수보, 김은경, 최근영, 김혜영
목차
I. 서 론
II. 연구 내용 및 방법
1. 쌀 스낵의 제조
2. Bulk density, Apparent density, Porosity 및 longitudinalexpansion
3. Water absorption index (WAI) 및 Water solubility index(WSI)
4. 색도
5. 항산화활성
6. 통계처리
III. 연구 결과 및 고찰
1. Bulk density, apparent density, porosity 및 longitudinalexpansion
2. Water absorption index (WAI) 및 water solubility index(WSI)
3. 색도
4. 항산화 활성
IV. 결론 및 요약
Reference
영어 초록
The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).
참고 자료
없음
"韓國食生活文化學會誌"의 다른 논문
더보기 (5/10)