대표어
한국학술지인용색인(NRF)
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| 기사명 | 저자명 | 페이지 | 원문 | 기사목차 |
|---|
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소장정보 검색
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동의어 포함
초록보기
The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder (X1), butter (X2), and sugar (X3). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.
권호기사
참고문헌 (37건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Lee HE, Lee JS, Choi JW, Pae DH, Do KR. Effect of mechanical stress on postharvest quality of baby leaf vegetables. Korean J. Food Preserv. 16: 699-704 (2009) | 미소장 |
| 2 | Kim YJ, Park HT, Han HS. A study on the production and marketing of sprout and leaf vegetables. Korea Rural Economic Institute, Seoul, Korea pp. 20-21 (2006) | 미소장 |
| 3 | NUTRITIVE VALUE OF TRITICALE AND THE EFFECTS OF ITS SUPPLEMENTATION TO WHEAT AND BENGAL GRAM (Cicer arietinum) FLOUR  |
미소장 |
| 4 | Kim DS, Lee KB. Physiological characteristics and manufacturing of the processing products of sprout vegetables. Korean J. Food Cookery Sci. 26: 238-245 (2010) | 미소장 |
| 5 | Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens. |
미소장 |
| 6 | Selecting sprouts of brassicaceae for optimum phytochemical composition. |
미소장 |
| 7 | Tang L, Zhang Y, Jobson HE, Li J, Stephenson KK, Wade KL, Fahey JW. Potent activation of mitochondria-mediated apoptosis and arrest in S and M phases of cancer cells by a broccoli sprout extract. Mol. Cancer Ther. 5: 935-944 (2006) | 미소장 |
| 8 | Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus L. (Kaiware Daikon) sprouts. |
미소장 |
| 9 | Kaiware Daikon (Raphanus sativus L.) extract: a naturally multipotent chemopreventive agent. |
미소장 |
| 10 | Phytochemical Composition and Biological Activity of 8 Varieties of Radish (Raphanus sativus L.) Sprouts and Mature Taproots |
미소장 |
| 11 | Heat Treatment of Brussels Sprouts Retains Their Ability to Induce Detoxification Enzyme Expression In Vitro and In Vivo |
미소장 |
| 12 | Glucosinolates: bioavailability and importance to health. |
미소장 |
| 13 | Acylated anthocyanins from red radish ( Raphanus sativus L.) |
미소장 |
| 14 | Six New Acylated Anthocyanins from Red Radish (Raphanus sativus) |
미소장 |
| 15 | Chromatographia and Its Scientific Future |
미소장 |
| 16 | Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals. |
미소장 |
| 17 | Antioxidant and pro-oxidant properties of acylated pelargonidin derivatives extracted from red radish (Raphanus sativus var. niger, Brassicaceae) |
미소장 |
| 18 | Lee JH, Ko JC. Physicochemical properties of cookies incorporated with strawberry powder. Food Eng. Prog. 13: 79-84 (2009) | 미소장 |
| 19 | Kim KH, Yun MH, Jo JE, Yook HS. Quality characteristics of cookies containing various levels of flowering cherry (Prunus serrulata L. var. spontanes Max. Wils.) fruit. J. Korean Soc. Food Sci. Nutr. 38: 920-925 (2009) | 미소장 |
| 20 | Choi SH. Quality characteristics of cookies prepared with Angelica gigas nakai powder. Korean J. Culinary Res. 15: 309-321 (2009) | 미소장 |
| 21 | Bae HJ, Lee HY, Paik JE. Physicochemical properties of sugarsnap cookies prepared with Chrysanthemum indicum linne powder. Korean J. Food Nutr. 22: 570-576 (2009) | 미소장 |
| 22 | Joo NM, Kim SJ. Optimizing production conditions of germinated brown rice cookie prepared with beet powder. J. Korean Diet. Assoc. 16: 332-340 (2010) | 미소장 |
| 23 | Kim BR, Joo NM. Optimization of brown rice cookies using purple sweet potato. J. Korean Diet. Assoc. 16: 341-352 (2010) | 미소장 |
| 24 | Moon YJ, Jang SA. Quality characteristics of cookies containing powder of extracts from Angelica gigas nakia. Korean J. Food Nutr. 24: 173-179 (2011) | 미소장 |
| 25 | Park HS, Lee MH, Lee JY. Quality characteristics and potentialities of sugar-snap cookies with red ginseng powder. Korean J. Culinary Res. 17: 171-183 (2011) | 미소장 |
| 26 | Choi SH. Quality characteristics of Curcuma Longa L. cookies prepared with various levels of rice flour. Korean J. Culinary Res. 18: 215-226 (2012) | 미소장 |
| 27 | Antioxidant, Anticancer and Immune Activation of Anthocyanin Fraction from Rubus coreanus Miquel fruits (Bokbunja) | 소장 |
| 28 | Lee SJ, Shin JH, Choi DJ, Kwen OC. Quality characteristics of cookies prepares with fresh and steamed galic powders. J. Korean Soc. Food Sci. Nutr. 36: 1048-1054 (2007) | 미소장 |
| 29 | Yang SM, Kim SH, Shin JH, Kang MJ, Sung NJ. Quality characteristics of cookies added with asparagus powder. J. Agri. Life Sci. 44: 67-74 (2010) | 미소장 |
| 30 | Park SY, Jung EK, Joo NM. Optimizing production conditions for germinated brown rice cookies prepared with onion powder. Korean J. Food Culture 25: 779-787 (2010) | 미소장 |
| 31 | Joo SY, Choi HY. Antioxidant activity and quality characteristics of black rice bran cookies. J. Korean Soc. Food Sci. Nutr. 41:182-191 (2012) | 미소장 |
| 32 | Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking |
미소장 |
| 33 | Abboud AM, Hoseney RC, Rubenthaler GL. Factors affecting cookie flour quality. Cereal Chem. 62: 130-133 (1985) | 미소장 |
| 34 | Use of Elongational Viscosity to Estimate Cookie Diameter |
미소장 |
| 35 | Singh B, Bajaj M, Kaur A, Sharma S, Sidhu JS. Studies on the development of high-protein biscuits from composite flours. Plant Food Hum. Nutr. 43: 181-189 (1993) | 미소장 |
| 36 | Singh M, Mohamed A. Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT-Food Sci. Technol. 40: 353-360 (2007) | 미소장 |
| 37 | Jung EK, Joo NM. Optimization of iced cookie prepared with dried Oak mushroom (Lentinus edodes) powder using response surface methodology. Korean J. Food Cookery Sci. 26: 121-128 (2010) | 미소장 |
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