표제지
목차
국문초록 16
Ⅰ. 서론 19
Ⅱ. 문헌고찰 23
1. 참깨박 23
2. 콩비지 패티 25
Ⅲ. 재료 및 방법 27
1. 실험재료 및 시약 27
1.1. 실험재료 27
1.2. 시약 27
2. 참깨박의 이화학적 특성 28
2.1. 일반성분의 분석 28
2.2. 무기질의 정량 28
3. 참깨박의 항산화 활성 참깨박의 항산화 활성 29
3.1. 시료 탈지 및 추출 29
3.2. 총 polyphenol 함량 측정 29
3.3. 총 flavonoid 함량 측정 30
3.4. DPPH radical 소거활성 측정 30
3.5. ABTS radical 소거활성 측정 31
3.6. 환원력(Reducing power) 측정 31
4. 참깨박을 첨가한 콩비지 패티의 항산화 활성 및 품질 특성 32
4.1. 참깨박을 첨가한 콩비지 패티 제조 32
4.2. 참깨박을 첨가한 콩비지 패티의 항산화 활성 35
4.3. 참깨박을 첨가한 콩비지의 패티 품질특성 35
4.4. 관능평가 39
5. 통계처리 40
Ⅳ. 결과 및 고찰 41
1. 참깨박의 이화학적 특성 41
1.1. 일반성분 분석 41
1.2. 무기질의 함량 42
2. 탈지 참깨박의 항산화 활성 45
2.1. 추출수율 45
2.2. 총 polyphenol 함량 45
2.3. 총 flavonoid 함량 46
2.4. DPPH radical 소거 활성 49
2.5. ABTS radical 소거 활성 49
2.6. 환원력(Reducing power) 50
3. 저장 기간에 따른 참깨박을 첨가 한 콩비지 패티의 항 산화 활성 및 품질특성 52
3.1. 참깨박 첨가 콩비지 패티의 항산화 활성 52
3.2. 참깨박 콩비지 패티의 품질특성 61
Ⅴ. 요약 및 결론 82
Ⅵ. 참고문헌 85
APPENDICES 15
Appendix 1. Score sheet for sensory evaluation of soybean curd residue patties soybean curd residue patties containing sesame meal 104
Appendix 2. Various and their levels for control composite design for soybean curd residue patties with sesame meal 115
Appendix 3. Gallic acid standard curve for total polyphenol content 116
ABSTRACT 117
Table 1. The mixing ratio of soybean curd residue patties added with sesame meal 33
Table 2. Proximate composition of sesame meal 43
Table 3. Mineral contents of sesame meal 44
Table 4. Extraction yield of defatted sesame meal 70% ethanol extract 47
Table 5. Total polyphenol and flavonoid content of defatted sesame meal 70% ethanol extract 48
Table 6. Antioxidant activity and reducing power defatted sesame meal 70% ethanol extract 51
Table 7. Change in total phenol content of soybean curd residue patties added with sesame meal 56
Table 8. Change in DPPH radical scavenging activity of soybean curd residue patties added with sesame meal 57
Table 9. Change in ABTS radical scavenging activity of soybean curd residue patties added with sesame meal 58
Table 10. Change in reducing power soybean curd residue patties added with sesame meal 59
Table 11. Correlation between the antioxidant activities of soybean curd residue patties added with sesame meal 60
Table 12. Change in cooking loss rate of soybean curd residue patties added with sesame meal 62
Table 13. Change in diameter loss rate soybean curd residue patties added with sesame meal 64
Table 14. Change in pH soybean curd residue patties added with sesame meal 65
Table 15. Change in moisture content of soybean curd residue patties added with sesame meal 68
Table 16. Change in water holding capacity of soybean curd residue patties added with sesame meal 69
Table 17. Change in L, a, b value of soybean curd residue patties added with sesame meal 70
Table 18. Change in texture properties of soybean curd residue patties added with sesame meal 74
Table 19. Change in total plate count of soybean curd residue patties added with sesame meal 78
Table 20. Sensory evaluation of soybean curd residue patties added with sesame meal 81
Figure 1. Preparation procedures of soybean curd residue patties added with sesame meal 34