표제지
목차
국문요약 11
I. 서론 13
II. 이론적 배경 15
1. 풋사과 15
2. 알룰로스 17
3. 증편 18
III. 실험재료 및 방법 20
1. 실험재료 20
1) 알룰로스 첨가량을 달리한 증편 제조 21
2) 풋사과 분말을 첨가한 증편 제조 24
3) 시료액 제조 27
2. 실험방법 27
1) 이화학적 품질 특성 27
2) 항산화능 29
3) 관능평가 30
4) 통계처리 31
IV. 결과 및 고찰 32
1. 풋사과 분말 32
1) 이화학적 품질 특성 32
2) 항산화능 36
2. 알룰로스를 첨가한 증편 38
1) 이화학적 품질 특성 38
3. 풋사과 분말을 첨가한 증편 43
1) 이화학적 품질 특성 43
2) 항산화능 55
3) 관능평가 57
V. 요약 및 결론 59
VI. 참고문헌 64
APPENDIX 70
Appendix 1. SCORE SHEET FOR SENSORY EVALUATION 70
Appendix 2. [제목없음] 74
ABSTRACT 76
Table 1. Ingredients of Jeungpyun added with different amount allulose powder 22
Table 2. Ingredients of Jeungpyun added with unripe apple powder 25
Table 3. The soluble solids and pH of unripe apple powder 33
Table 4. The color value of unripe apple powder 35
Table 5. The soluble solids and pH, moisture content of Jeungpyun added with different amount of allulose powder 40
Table 6. Color value of Jeungpyun added with different amount of allulose powder 42
Table 7. The soluble solids, pH and moisture content of Jeungpyun added with unripe apple powder 45
Table 8. Color value of Jeungpyun added with unripe apple powder 48
Table 9. Texture of Jeungpyun added with unripe apple powder 50
Table 10. Volume of Jeungpyun added with unripe apple powder 52
Table 11. Sensory evaluation of Jeungpyun added with unripe apple powder 58
Figure 1. Manufacturing process of Jeungpyun added with different amount allulose powder 23
Figure 2. Manufacturing process of Jeungpyun added with unripe apple powder 26
Figure 3. Total phenol content of FD, CD, HD unripe apple powder 36
Figure 4. DPPH radical scavenging activity of FD, CD, HD unripe apple powder 37
Figure 5. Scanning electron microscope photograph of Jeungpyun added with unripe... 54
Figure 6. Total phenol content of Jeungpyun added with unripe apple powder 55
Figure 7. DPPH radical scavenging of Jeungpyun added with unripe apple powder 56