표제지
목차
Abstract 10
I. 서론 12
II. 재료 및 방법 15
1. 실험 재료 15
1) 시료 15
2. 실험 방법 16
1) 추출물 제조 16
2) 항산화 성분 및 활성 분석 16
2) 서리태 추출물 첨가 카스텔라 케익의 품질특성 20
III. 결과 및 고찰 24
1. 서리태 추출물의 항산화 성분 및 활성 24
1) 항산화 성분 함량 24
2) 항산화 활성 30
2. 서리태 추출물 첨가 카스텔라 케익의 품질 특성 36
1) 외관 36
2) 색도 37
3) 조직감 39
4) 저장 기간 동안 서리태 추출물 첨가 카스테라 케익의 미생물 수 41
5) 고 상대습도 조건에서의 곰팡이 발생 44
6) 서리태 추출물 첨가 카스테라의 관능적 특성 46
IV. 적요 48
V. 참고문헌 50
Table 1. Formulation for preparing castella cake 20
Table 2. Operating conditions for texture analyzer 21
Table 3. Total phenolics and syringic acid content of ethanolic extract from Seoritae 24
Table 4. TPA(Texture Profile Attribute) of castella cake prepared with added ethanolic extract from seoritae 40
Table 5. Changes in coliform bacteria count of castella cake prepared with added ethanolic extract from Seoritae during storage for 10 days. 43
Table 6. Changes in Mold count of castella cake prepared with added ethanolic extract from Seoritae during storage for 10 days 43
Fig. 1. Photograph of Seoritae(black soybean). 15
Fig. 2. Standard curve of gallic for total phenolics content. 17
Fig. 3. Vacuum desicator for storage of castella cake with 93% of relative humidity. 23
Fig. 4. HPLC chromatogram of polyphenols standard compounds. 26
Fig. 5. HPLC chromatogram of ethanolic extract from Seoritae. 27
Fig. 6. HPLC peak in the spectrum of ethanolic extract from Seoritae. 28
Fig. 7. HPLC peak in the spectrum of syringic acid standard compound. 29
Fig. 8. Electronic donating ability of the ethanolic extract from Seoritae by ABTS radical-scavenging method. 31
Fig. 9. Electronic donating ability of the ethanolic extract from Seoritae by DPPH radical-scavenging method. 33
Fig. 10. FRAP(ferric reducing antioxidant power) of the ethanolic extract from Seoritae. 35
Fig. 11. Appearance of castella cake prepared with added ethanolic extract from Seoritae. 36
Fig. 12. Lightness(L-value) of castella cake prepared with added ethanolic extract from Seoritae. 37
Fig. 13. Yellowness(b-value) of castella cake prepared with added ethanolic extract from seoritae. 38
Fig. 14. Changes in aerobic bacteria count of castella cake prepared with added ethanolic extract from Seoritae during storage for 10 days. 42
Fig. 15. Appearance of castella cake prepared with added ethanolic extract from Seoritae after storage for 4 days on 93% of relative humidity. 45
Fig. 16. Sensory QDA profile of castella cake prepared with added ethanolic extract from Seoritae. 47