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Abstract 15

I. 서론 19

II. 재료 및 방법 25

1. 실험재료 및 시료의 조제 25

1) 실험재료 25

2) 메탄올 추출물의 조제 25

3) 일반성분 분석 26

2. 석류 메탄올 추출물의 생리활성 30

1) KU812F세포의 탈과립 억제효과 30

(1) 세포배양과 시료처리 30

(2) 세포독성 측정 30

(3) Calcium 농도측정 31

(4) 히스타민 농도측정 31

(5) β-hexosaminidase 활성측정 31

(6) 통계분석 32

2) 간암세포 성장억제 및 항산화 활성 효과 33

(1) 간암세포 성장억제 효과측정 33

① 간암세포 배양 33

② 간암세포 증식억제효과 33

(2) DPPH 라디칼 소거 활성 측정 34

3. 석류를 이용한 조리식품개발 35

1) 석류외피 분말을 혼합한 우리밀 생면의 품질 특성 35

(1) 실험재료 35

(2) 생면의 제조 35

(3) 생면의 조리 특성 38

(4) 조리면의 색도 측정 38

(5) 조리면의 조직감 측정 38

(6) 관능검사 39

(7) 통계처리 40

2) 석류 과즙농축액을 첨가한 고추장 소스의 개발 41

(1) 실험재료 41

(2) 고추장소스의 제조 41

(3) 고추장 소스의 품질 특성 43

① 일반성분 분석 43

② 점도 측정 43

③ pH 43

④ 산도 44

⑤ 당도 44

⑥ 당산비 44

⑦ 색도 45

⑧ 관능검사 45

⑨ 통계처리 46

3) 석류 외피분말을 첨가한 크림수프의 품질 특성 47

(1) 실험재료 47

(2) 크림수프 제조 방법 47

(3) 크림수프의 품질 특성 51

① 일반성분 분석 51

② 점도 51

③ pH 51

④ 색도 52

⑤ 관능검사 52

⑥ 통계처리 53

III. 결과 및 고찰 54

1. 석류 메탄올 추출물의 일반성분 분석 54

2. 추출물의 생리활성 56

1) KU812F세포의 탈과립 억제효과 56

(1) KU812F세포에 대한 석류 추출물의 세포독성효과 56

(2) 세포내 칼슘 유입 억제 효과 58

(3) 탈과립에 있어 저해효과 58

(4) 석류의 항알러지 활성 61

2) 간암세포 성장억제 및 항산화 활성효과 64

(1) 간암세포 성장 억제 효과 64

(2) DPPH 라디칼 소거 활성 67

3. 석류를 이용한 조리식품개발 69

1) 석류 외피분말을 혼합한 우리밀 생면의 품질특성 69

(1) 조리 특성 69

(2) 조리면의 색도 71

(3) 조리면의 조직감 74

(4) 관능검사 76

2) 석류 과즙농축액을 첨가한 고추장 소스의 품질 특성 79

(1) 일반성분 분석 79

(2) 점도 81

(3) pH 81

(4) 산도 81

(5) 당도 84

(6) 당산비 84

(7) 고추장 소스의 색도 86

(8) 관능검사 89

3) 석류 외피분말을 첨가한 크림수프의 품질특성 93

(1) 일반성분 분석 93

(2) 점도 95

(3) pH 95

(4) 색도 97

(5) 관능검사 100

IV. 요약 및 결론 104

V. 참고문헌 109

VI. 부록 118

감사의 글 121

LIST OF TABLES

Table 1. Formula for Korean wheat wet noodles with Korean pomegranate cortex powder 37

Table 2. Formula for Kochujang sauce with concentrated Korean pomegranate juice 42

Table 3. Formula for cream soup with Korean pomegranate cortex powder 49

Table 4. Proximate composition of Korean pomegranate 55

Table 5. Cooking properties of Korean wheat wet noodles with Korean pomegranate cortex powder 70

Table 6. Hunter color values of cooked Korean wheat wet noodles with pomegranate cortex powder 72

Table 7. Textural characteristics of cooked Korean wheat wet noodles with pomegranate cortex powder 75

Table 8. Acceptability of cooked Korean wheat wet noodles with pomegranate cortex powder 77

Table 9. Characteristic intensity rating of cooked Korean wheat noodles with pomegranate cortex powder 78

Table 10. Proximate composition of Kochujang sauce with concentrated pomegranate juice 80

Table 11. Viscosity, pH, acidity of Kochujang sauce with concentrated pomegranate juice 83

Table 12. Brix˚, brix˚/acidity ratio of Kochujang sauce with concentrated pomegranate juice 85

Table 13. Hunter color values of Kochujang sauce with concentrated pomegranate juice 87

Table 14. Consumer acceptability of Kochujang sauce with concentrated pomegranate juice 91

Table 15. Characteristics intensity of Kochujang sauce with concentrated pomegranate juice 92

Table 16. Proximate composition of cream soup with pomegranate cortex powder 94

Table 17. Viscosity, pH of cream soup with pomegranate cortex powder 96

Table 18. Hunter color value of cream soup with pomegranate cortex powder 98

Table 19. Consumer acceptance score of cream soup with pomegranate cortex powder 102

Table 20. Sensory attributes of cream soup with pomegranate cortex powder 103

LIST OF FIGURES

Figure 1. Photographs of Korean pomegranate 27

Figure 2. Extraction and concentration procedure of Korean pomegranate 28

Figure 3. Preparation of methanol extracts from Korean pomegranate 29

Figure 4. Procedures for preparation of cream soup with pomegranate cortex powder. 50

Figure 5. Cytotoxic effects of methanol extracts from pomegranate on KU812F cells. 57

Figure 6. Effects of methanol extracts from pomegranate on intracellular Ca 2+ concentration.(이미지참조) 59

Figure 7. Effects of methanol extracts from pomegranate on histamine release. 60

Figure 8. Effects of methanol extracts from pomegranate(PG) on β-hexosaminidase release. 63

Figure 9. Morphological observation of HepG-2 cells treated with 2,500 ppm of pomegranate methanol extracts. 65

Figure 10. Effect of pomegranate extracts on growth inhibition against HepG-2 cells. 66

Figure 11. Antioxidative activities of pomegranate extracts on DPPH radical scavenging activity. 68

Figure 12. Photograph of raw Korean wheat wet noodles with pomegranate cortex powder. 73

Figure 13. Photograph of Kochujang sauce with concentrated pomegranate juice. 88

Figure 14. Photograph of cream soup with pomegranate cortex powder 99

Figure 15. Ballot for sensory evaluation of cooked Korean wheat noodle with pomegranate cortex powder 118

Figure 16. Ballot for sensory evaluation of Kochujang sauce with concentrated pomegranate juice 119

Figure 17. Ballot for sensory evaluation of cream soup with pomegranate cortex powder 120

참고문헌 (62건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
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