한국지역사회생활과학회지 (The Korean Journal of Community Living Science)
- 제17권3호
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- Pages.43-53
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- 2006
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
인삼을 첨가한 한과 강정의 산화안정성에 관한 연구
Oxidative Stability of Korean Traditional Cake added Ginseng
- Lee Jung-Suk (Chungnam Geumsan Agricultural Development and Technology Center) ;
- Chang Young-Sang (Dept. of Oriental Medicine Food Biotechnology, Jungbu University) ;
- Oh Man-Jin (Dept. of Food Science Technology, Chungnam National University)
- 발행 : 2006.09.01
초록
In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to