야생당근(Daucus carota L.) 주스를 첨가한 개호식품(젤리) 제조 및 품질 특성
분야
자연과학 > 가정
저자
강희선 ( Hee-sun Kang ) , 김민주 ( Min-ju Kim ) , 노정옥 ( Jeong-ok Rho ) , 최형일 ( Hyong-il Choi ) , 한명륜 ( Myung-ryun Han ) , 명정호 ( Jeung-ho Myung ) , 김애정 ( Ae-jung Kim )
발행기관
대한영양사협회
간행물정보
대한영양사협회 학술지 2017년, 제23권 제4호, 337~349쪽(총13쪽)
파일형식
0s200900.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study evaluated the quality characteristics of jelly prepared with different levels (0%, 5%, 10%, 15%, 20%, and 25%) of wild carrot (WC, Daucus carota L.) juice as a care food for the elderly. The lightness, redness, yellowness, and delta (Δ) values of the jelly (Control, WCJ5, WCJ10, WCJ15, WCJ20, and WCJ25) decreased with increasing amounts of wild carrot juice added. The mechanical properties, such as hardness, springiness, chewiness, and gumminess, of the jelly were decreased with increasing amounts of wild carrot juice added. The total polyphenol and total flavonoid contents of the jelly increased with increasing amounts of wild carrot juice added. The DPPH radical scavenging activity (IC50) also increased with increasing amounts of wild carrot juice added. The α-glucosidase inhibitory effects of wild carrot (WC) and WCJ25 were 71% and 54.4%, respectively, compared to the positive control (acarbose). The lipase inhibitory effects of WC and WCJ25 were 44.2% and 14.4%, respectively, compared to the positive control group (orlistat). On the other hand, the sensory evaluation score was the best at WCJ20, which contained 20% wild carrot juice. In conclusion, WCJ20 or WCJ25 is expected to be a care food for the elderly with respect to texture as well as the antioxidant and enzymatic activity (α-glucosidase inhibitory and lipase inhibitory activities).
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