다시마의 생리활성과 다시마 분말 첨가 쇼트브레드쿠키의 관능적 특성 연구

• 영문명: Physiological Function of Sea tangle(Laminaria japonia) and Sensory Characteristics of Shortbread Cookies with Sea tangle(Laminaria japonia) Powder
• 발행기관: 한국식공간학회
• 저자명: 임은정(Lim Eun Jeong)
• 간행물 정보: 『식공간융합연구』식공간연구 9권 1호, 1~11쪽, 전체 11쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2014.06.30

영문 초록

The study was performed to investigate the biological activity of Laminaria japonia for developing functional food, and to evaluate the sensory characteristics of shortbread cookies adding powder of the Laminaria japonia. Laminaria japonia showed highest anti-complementary activity from 23 kinds of edible plants, sea weeds and chinese medicine, as results of tests. In order to examine its blood anti-coagulant effects, Laminaria japonia was extracted with cold water, methanol, hot water, HCl and NaOH. In general, the alkali extract of Laminaria japonia was approximately 13.7 times stronger than the control. The results of sensory characteristics of cookies containing various concentrations(0, 3, 5, 7 and 9%) of Laminaria japonia powder showed that 3% and 5% added samples was significantly more preferable in overall acceptability than others. In conclusion, addition of Laminaria japonia could be useful to improve the quality of cookies and add the functionality of food.

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅱ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Anticoagulant Anti-Complementary Activity. Cookie Laminaria Japonia. Sensory Evaluation