전곡립 유래 효소처리 식이섬유의 이화학적 특성 및 이를 첨가한 케이크의 품질 특성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 윤지은 | - |
dc.contributor.author | 이광연 | - |
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2023-03-13T07:19:58Z | - |
dc.date.available | 2023-03-13T07:19:58Z | - |
dc.date.created | 2023-03-08 | - |
dc.date.issued | 2022-10 | - |
dc.identifier.issn | 0367-6293 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/182527 | - |
dc.description.abstract | Dietary fiber (DF) from cereal whole grain (rice, barley, wheat, and buckwheat) was treated with different concentrations (1, 5, and 10%, w/w) of cellulase and xylanase, and the effects on the DF content and composition, antioxidant properties, and cake qualities of DF extracted from wholegrain were studied. Consequently, 1% enzyme treatment increased the total DF content and soluble/insoluble DF ratio. Furthermore, total phenolics and antioxidant properties increased with enzyme levels, and xylanase treatment was more effective than cellulase treatment. When xylanase-treated barely DF (XBDF) was incorporated into the cake formulation (1-3%, wheat basis, w/w), the addition of XBDF improved the antioxidant properties of the cakes and depressed starch hydrolysis compared to that with the wheat control or native barely DF-added cake, while their texture became hard. This confirms that wholegrain DF treated with xylanase has excellent potential for food applications, including functional bakery products. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | The Korean Society of Food Science and Technology | - |
dc.title | 전곡립 유래 효소처리 식이섬유의 이화학적 특성 및 이를 첨가한 케이크의 품질 특성 | - |
dc.title.alternative | Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality characteristics of cakes | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 이현규 | - |
dc.identifier.doi | 10.9721/KJFST.2022.54.5.490 | - |
dc.identifier.scopusid | 2-s2.0-85147346173 | - |
dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.54, no.5, pp.490 - 497 | - |
dc.relation.isPartOf | Korean Journal of Food Science and Technology | - |
dc.citation.title | Korean Journal of Food Science and Technology | - |
dc.citation.volume | 54 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 490 | - |
dc.citation.endPage | 497 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART002890650 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | cake | - |
dc.subject.keywordAuthor | dietary fiber | - |
dc.subject.keywordAuthor | in vitro digestibility | - |
dc.subject.keywordAuthor | Whole grains | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE11150476&language=ko_KR&hasTopBanner=true | - |
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