동충하초를 활용한 스콘의 항산화 분석

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 36권 / 1호
· 저자명 : 백진주, 강혜미, 유수인, 이민호, 백진경

목차

Abstract
서 론
재료 및 방법
1. 실험재료 및 스콘 제조
2. 염도와 색도
3. 조직감
4. 플라보노이드, ABTS-radical scavenging capacity
5. 통계분석
결과 및 고찰
1. 동충하초 스콘의 염도와 색도
2. 동충하초 스콘의 조직감
3. 동충하초스콘의플라보노이드, ABTS-radical scavengingcapacity
요약 및 결론
References

영어초록

In this study, scones were prepared using Cordyceps powder, described as ‘immortal life’. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordyceps scones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordyceps scones were confirmed.

참고자료

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