한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제31권5호
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  • Pages.473-480
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  • 2016
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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어르신 간식으로 이용 가능한 구기자 증편의 품질 특성

Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

  • 장현정 (경희대학교 식품영양학과) ;
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 김업식 (연성대학교 호텔조리과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Jang, Hyun Jung (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Na Young (Department of Hotel Culinary Art, Songho College) ;
  • Kim, Up Sik (Department of Hotel Culinary Art, Yeonsung University) ;
  • Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University)
  • 투고 : 2016.08.08
  • 심사 : 2016.10.13
  • 발행 : 2016.10.31
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초록

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

키워드

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피인용 문헌

  1. Effect of Lycii Fructus Powder Additions on Chicken Breast Jerky Quality vol.26, pp.3, 2017, https://doi.org/10.5934/kjhe.2017.26.3.259