표제지
목차
국문초록 13
Ⅰ. 서론 15
Ⅱ. 문헌고찰 18
1. 패션프루트 18
2. 발효유 19
Ⅲ. 재료 및 방법 21
1. 실험재료 및 시약 21
1.1. 실험재료 21
1.2. 시약 21
2. 패션프루트의 이화학적 특성 22
2.1. 일반성분 분석 22
2.2. 무기질 함량 22
2.3. UPLC를 이용한 페놀산 정량분석 23
3. 패션프루트의 항산화 활성 24
3.1. 시료 추출 24
3.2. 총 폴리페놀 함량 측정 24
3.3. 총 플라보노이드 함량 측정 25
3.4. DPPH 라디칼 소거 활성 측정 25
3.5. ABTS 라디칼 소거 활성 측정 26
3.6. 환원력(Reducing power) 측정 26
4. 패션프루트 씨 첨가 발효유 제조 27
4.1. 패션프루트 씨 첨가 발효유 제조 27
4.2. 패션프루트 씨 첨가 발효유 추출물 제조 30
4.3. 패션프루트 씨 첨가 발효유 품질특성 30
4.4. 관능평가 32
4.5. 패션프루트 씨 첨가 발효유의 항산화 활성 32
5. 통계처리 32
Ⅳ. 결과 및 고찰 34
1. 패션프루트의 이화학적 특성 34
1.1. 일반성분 분석 34
1.2. 무기질 함량 36
1.3. UPLC를 이용한 페놀산 정량분석 38
2. 패션프루트의 항산화 활성 40
2.1. 추출 수율 40
2.2. 총 폴리페놀 및 플라보노이드 함량 40
2.3. DPPH 및 ABTS 라디칼 소거 활성 43
2.4. 환원력(Reducing power) 45
2.5. 상관관계 분석 47
3. 저장 기간에 따른 패션프루트 씨 첨가 발효유의 항산화 활성 및 품질특성 49
3.1. 패션프루트 씨 발효유의 항산화 활성 49
3.2. 패션프루트 씨 발효유의 품질특성 56
3.3. 관능평가 71
Ⅴ. 요약 및 결론 73
Ⅵ. 참고문헌 76
APPENDICES 12
Appendix 1. Score sheet for sensory evaluation 94
Appendix 2. Various and their levels for control composite design for yogurt added with passion fruit seed 104
Appendix 3. Gallic acid standard curve for total polyphenol content 105
ABSTRACT 106
Table 1. Composition of yogurt added with passion fruit seed 28
Table 2. Proximate composition of passion fruit parts 35
Table 3. Mineral contents of passion fruit parts 37
Table 4. Phenolic acid contents of passion fruit parts 39
Table 5. Extraction yield and total polyphenol and flavonoid contents of passion fruit parts 42
Table 6. DPPH and ABTS radical scavenging activity of passion fruit parts 44
Table 7. Correlation between the total phenolic contents and antioxidant activities of passion fruit parts 48
Table 8. Change in total polyphenol content of yogurt added with passion fruit seed during storage 50
Table 9. Change in DPPH radical scavenging activity of yogurt added with passion fruit seed during storage 52
Table 10. Change in ABTS radical scavenging activity of yogurt added with passion fruit seed during storage 53
Table 11. Change in reducing power of yogurt added with passion fruit seed during storage 55
Table 12. Change in pH of yogurt added with passion fruit seed during storage 57
Table 13. Change in titratable acidity of yogurt added with passion fruit seed during storage 59
Table 14. Change in viscosity of yogurt added with passion fruit seed during storage 61
Table 15. Change in sugar content of yogurt added with passion fruit seed during storage 63
Table 16. Change in color value of yogurt added with passion fruit seed during storage 65
Table 17. Change in syneresis of yogurt added with passion fruit seed during storage 68
Table 18. Change in lactic acid bacteria count of yogurt added with passion fruit seed during storage 70
Table 19. Sensory evaluation of yogurt added with passion fruit seed 72
Figure 1. Preparation procedures of yogurt added with passion fruit seed. 29
Figure 2. Reducing power of passion fruit parts. All values are expressed as mean±SD (n=3). Different letters(a-c) are significantly... 46