표제지
목차
국문초록 15
Ⅰ. 서론 17
Ⅱ. 문헌고찰 20
1. 홍영(붉은 감자) 20
2. 안토시아닌 22
3. 식물성 패티 24
Ⅲ. 재료 및 방법 26
1. 실험재료 및 시약 26
1.1. 실험재료 26
1.2. 시약 27
2. 홍영의 이화학적 특성 28
2.1. 일반성분 분석 28
2.2. 무기물 함량 29
3. 추출방법에 따른 홍영의 항산화 활성 30
3.1. 온도 및 시간별 추출물의 제조 30
3.2. 총 폴리페놀 함량 측정 31
3.3. 총 플라보노이드 함량 측정 31
3.4. 총 안토시아닌 함량 측정 32
3.5. HPLC를 통한 안토시아니딘 정량분석 33
3.6. DPPH radical 소거 활성 측정 34
3.7. ABTS radical 소거 활성 측정 35
3.8. ORAC(Oxygen radical absorbance capacity) 측정 36
3.9. 환원력(Reducing power) 측정 36
4. 저장 기간에 따른 홍영 첨가 식물성 패티의 항산화 활성 및 품질특성 37
4.1. 실험계획 37
4.2. 홍영 첨가 식물성 패티 제조 37
4.3. 홍영 첨가 식물성 패티 추출물 제조 40
4.4. 홍영 첨가 식물성 패티 품질특성 40
4.5. 항산화 활성 측정 44
4.6. 관능평가 44
5. 통계처리 45
Ⅳ. 결과 및 고찰 46
1. 홍영의 이화학적 특성 46
1.1. 일반성분 분석 46
1.2. 무기질 함량 48
2. 추출방법에 따른 홍영의 항산화 활성 50
2.1. 추출수율 50
2.2. 총 폴리페놀 함량 52
2.3. 총 플라보노이드 함량 54
2.4. 총 안토시아닌 함량 56
2.5. HPLC를 이용한 안토시아니딘 정량분석 58
2.6. DPPH radical 소거 활성 61
2.7. ABTS radical 소거 활성 63
2.8. ORAC(Oxygen radical absorbance capacity) 66
2.9. 환원력(reducing power) 68
2.10. 상관관계 분석 71
3. 저장 기간에 따른 홍영 첨가 식물성 패티의 항산화 활성 및 품질특성 73
3.1. 홍영 첨가 식물성 패티의 항산화 활성 73
3.2. 홍영 첨가 식물성 패티의 품질특성 81
Ⅴ. 요약 및 결론 106
Ⅵ. 참고문헌 109
APPENDICES 14
Appendix 1. Score sheet for sensory evaluation 130
Appendix 2. Various and their levels for control composite design for plant-based patties added with Hongyoung powder 141
Appendix 3. Gallic acid standard curve for total polyphenol content 142
Appendix 4. Rutin standard curve for total flavonoid content 143
ABSTRACT 144
Table 1. The mixing ratio of plant-based patties added with Hongyoung powder 38
Table 2. Proximate composition of Hongyoung powder 47
Table 3. Mineral contents of Hongyoung powder 49
Table 4. Extraction yield of Hongyoung extract with different temperature and extraction time 51
Table 5. Total polyphenol content of Hongyoung extract with different temperature and extraction time 53
Table 6. Total flavonoid content of Hongyoung extract with different temperature and extraction time 55
Table 7. Total anthocyanin content of Hongyoung extract with different temperature and extraction time 57
Table 8. Anthocyanidin contents of Hongyoung extract with different temperature and extraction time 60
Table 9. DPPH radical scavenging activity of Hongyoung extract with different temperature and extraction time 62
Table 10. ABTS radical scavenging activity of Hongyoung extract with different temperature and extraction time 65
Table 11. Oxygen radical absorbance capacity of Hongyoung extract with different temperature and extraction time 67
Table 12. Reducing power of Hongyoung extract with different temperature and extraction time. 69
Table 13. Correlation between the total phenolic contents and antioxidant activities of Hongyoung 72
Table 14. Change in total phenol content of plant-based patties added with Hongyoung 74
Table 15. Change in total anthocyanin content of plant-based patties added with Hongyoung 76
Table 16. Change in DPPH radical scavenging activity of plant-based patties added with Hongyoung 78
Table 17. Change in reducing power of plant-based patties added with Hongyoung 80
Table 18. Change in cooking loss rate of plant-based patties added with Hongyoung 82
Table 19. Change in thickness loss rate of plant-based patties added with Hongyoung 84
Table 20. Change in diameter loss rate of plant-based patties added with Hongyoung 86
Table 21. Change in pH of plant-based patties added with Hongyoung 88
Table 22. Change in water holding capacity of plant-based patties added with Hongyoung 90
Table 23. Change in moisture content of plant-based patties added with Hongyoung 92
Table 24. Change in L, a, b value of plant-based patties added with Hongyoung 94
Table 25. Change in texture properties of plant-based patties added with Hongyoung 98
Table 26. Change in total plate count of plant-based patties added with Hongyoung 102
Table 27. Sensory evaluation of plant-based patties added with Hongyoung 105
Figure 1. Preparation procedures of plant-based patties samples added with Hongyoung powder. 39