동결건조 연근분말 첨가량에 따른 연근죽의 항산화 활성과 이화학적 특성 (Antioxidant Activities and Physicochemical Properties of Porridge by Freeze Dried Lotus Root Powder of Different Ratios)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 25권 / 7호 / 147 ~ 158페이지
· 저자명 : 최소영, 고승혜, 정현철

초록

This study investigated lotus root powder substituted for rice flour in porridge recipes with the amounts of 0, 5, 10, 15 and 20%. DPPH scavenging capacity, total phenol, and total flavonoid of lotus root porridge batter have increased as the lotus root powder content increased. Moisture and carbohydrate of lotus root porridge batter have decreased as the lotus root powder content increased, crude protein, crude fat, and crude ash have increased. pH of lotus root porridge batter have increased as the lotus root powder content increased, and Brix have decreased. Viscosity and soluble solid of lotus root porridge batter have increased as the lotus root powder content increased, and spreadability have decreased. Water holding capacity of lotus root porridge batter have increased as the lotus root powder content increased, and malonaldehyde have decreased. The chromaticity measurement result showed that the ‘L’ and ‘b’ of lotus root porridge have decreased as the lotus root powder content increased, ‘a’ have increased. The texture measurement result showed that the hardness, chewiness of lotus root porridge have increased as the lotus root powder content increased, cohesiveness did not show any considerable differences between the porridge. Overall acceptance scores showed a high overall acceptability for the lotus root porridge made with 10% lotus root powder.

영어초록

This study investigated lotus root powder substituted for rice flour in porridge recipes with the amounts of 0, 5, 10, 15 and 20%. DPPH scavenging capacity, total phenol, and total flavonoid of lotus root porridge batter have increased as the lotus root powder content increased. Moisture and carbohydrate of lotus root porridge batter have decreased as the lotus root powder content increased, crude protein, crude fat, and crude ash have increased. pH of lotus root porridge batter have increased as the lotus root powder content increased, and Brix have decreased. Viscosity and soluble solid of lotus root porridge batter have increased as the lotus root powder content increased, and spreadability have decreased. Water holding capacity of lotus root porridge batter have increased as the lotus root powder content increased, and malonaldehyde have decreased. The chromaticity measurement result showed that the ‘L’ and ‘b’ of lotus root porridge have decreased as the lotus root powder content increased, ‘a’ have increased. The texture measurement result showed that the hardness, chewiness of lotus root porridge have increased as the lotus root powder content increased, cohesiveness did not show any considerable differences between the porridge. Overall acceptance scores showed a high overall acceptability for the lotus root porridge made with 10% lotus root powder.

참고자료

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