새싹보리 분말을 첨가한 젤리의 품질 특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activity of Jelly with Barley Sprouts Powder)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 28권 / 10호 / 13 ~ 21페이지
· 저자명 : 박미혜, 김미옥

초록

This study investigated the antioxidant activity and physicochemical of jelly prepared by adding with 0, 2, 4, 6, 8 and 10% of barley sprouts (Hordeum vulgare L.) powder. With this study result, it was intended to be used as a basic study for the development of desserts that can be easily consumed with barley Sprouts. According to the results, pH and moisture contents of jelly were decreased significantly by adding barley sprouts powder. According to the color measurement, L value and a value of groups by the addition of barley sprouts powder were lower than that of control group. DPPH radical scavenging activity and ABTS adical scavenging activity of jelly by the addition of Barley Sprouts powder were higher than that of control group. Texture measurement score in terms of hardness, chewiness, and cohesiveness for jelly was decreased significantly by the addition of Barley Sprouts powder. As a result of measuring the preference characteristics, it was found that the preference increased in the case of jelly with Barley Sprouts powder added up to 8%, and decreased when it was 10% or more. Considering these results, adding the 8% Barley Sprouts powder to the jelly increase the quality characteristic and antioxidant activity.

영어초록

This study investigated the antioxidant activity and physicochemical of jelly prepared by adding with 0, 2, 4, 6, 8 and 10% of barley sprouts (Hordeum vulgare L.) powder. With this study result, it was intended to be used as a basic study for the development of desserts that can be easily consumed with barley Sprouts. According to the results, pH and moisture contents of jelly were decreased significantly by adding barley sprouts powder. According to the color measurement, L value and a value of groups by the addition of barley sprouts powder were lower than that of control group. DPPH radical scavenging activity and ABTS adical scavenging activity of jelly by the addition of Barley Sprouts powder were higher than that of control group. Texture measurement score in terms of hardness, chewiness, and cohesiveness for jelly was decreased significantly by the addition of Barley Sprouts powder. As a result of measuring the preference characteristics, it was found that the preference increased in the case of jelly with Barley Sprouts powder added up to 8%, and decreased when it was 10% or more. Considering these results, adding the 8% Barley Sprouts powder to the jelly increase the quality characteristic and antioxidant activity.

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