LikeSNU-서울대 중앙도서관 빅데이터 지식 플랫폼

울금가루 첨가에 따른 양갱의 이화학적 및 관능적 특성

Author

이선희

Journal Title

한국식품영양학회지

Publication Year

2013

Topics

#Dpph
#Chemistry

Summary

This study investigated the potential of adding Curcuma longa powder to Yaksik (Korean traditional sweet) as a health food. The ash content, total phenol content, and antioxidant activity of the Yaksik significantly increased with increasing amounts of Curcuma longa powder, while the sweetness and lightness decreased, and the yellowness increased. Sensory evaluation revealed that the 1% Curcuma longa addition group was the most preferable.

Journal Influence

[한국식품영양학회지]