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Antioxidant Activities and Physicochemical Properties of Tteokbokki Rice Cakes Containing Cinnamon Powder
저자
김동호, 임윤택, 박여진, 연수지, 장금일
학술지명
Food Science and Biotechnology
출판/발행연도
2014
주제
요약
본 연구는 떡볶이 쌀떡에 계피 분말을 첨가하여 항산화 활성과 물리화학적 특성을 평가했습니다. 계피 농도가 증가함에 따라 pH와 L 값이 감소하고 수분 함량과 a 값이 증가했으며, 항산화 효과, 총 폴리페놀 함량, DPPH 및 ABTS 라디칼 소거 활성 또한 증가했습니다.
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