자몽종자 추출물 첨가에 따른 양파 퓨레의 이화학적 및 미생물학적 특성 조사

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 6호
ㆍ저자명 : 이교연, 한채연, 박채은, 최성길

목차

서 론
재료 및 방법
1. 실험재료 및 시약
2. 자몽종자추출물 첨가 양파퓨레 제조
3. 당도 및 pH
4. 점도
5. 색도 및 갈변도
6. 시료 추출물 제조
7. 총 플라보노이드 함량 및 총 폴리페놀 함량
8. 항산화 활성
9. 미생물 수
10. 통계처리
결과 및 고찰
1. 당도, pH 및 점도
2. 색도 및 갈변도
3. 총 플라보노이드함량 및 총 폴리페놀함량
4. 항산화활성
5. 미생물 수
요약 및 결론
감사의 글
References

영어 초록

This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample’s brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

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