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유산균 발효다시마(Saccharina japonica)를 첨가한 복분자 젤리의 이화학적 품질특성

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dc.contributor.author최지원-
dc.contributor.author이연지-
dc.contributor.author문수경-
dc.contributor.author김용태-
dc.date.accessioned2022-12-26T08:00:31Z-
dc.date.available2022-12-26T08:00:31Z-
dc.date.issued2022-
dc.identifier.issn0374-8111-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/2022-
dc.description.abstractThis study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.-
dc.format.extent9-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국수산과학회-
dc.title유산균 발효다시마(Saccharina japonica)를 첨가한 복분자 젤리의 이화학적 품질특성-
dc.title.alternativePhysicochemical Properties of Bokbunja Jelly Containing Fermented Sea Tangle Saccharina japonica Powder-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.5657/KFAS.2022.0408-
dc.identifier.bibliographicCitation한국수산과학회지, v.55, no.4, pp 408 - 416-
dc.citation.title한국수산과학회지-
dc.citation.volume55-
dc.citation.number4-
dc.citation.startPage408-
dc.citation.endPage416-
dc.identifier.kciidART002870884-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorAlcohol metabolizing activity-
dc.subject.keywordAuthorBokbunja jelly-
dc.subject.keywordAuthorFermented sea tangle-
dc.subject.keywordAuthorPhysicochemical property-
dc.subject.keywordAuthorPhysiological activity-
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자연과학대학 (식품영양학과)
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