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https://www.riss.kr/link?id=A109522042
2025
Korean
KCI등재
학술저널
24-37(14쪽)
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
Sesame meal, a by-product obtained after roasting sesame seeds and extracting oil, is nutritionally rich but is mostly not utilized as a food resource, instead being used as animal feed, fertilizer, or discarded. This study aimed to improve traditiona...
Sesame meal, a by-product obtained after roasting sesame seeds and extracting oil, is nutritionally rich but is mostly not utilized as a food resource, instead being used as animal feed, fertilizer, or discarded. This study aimed to improve traditional Korean Yakgwa by utilizing nutritionally rich sesame meal, a by-product that is discarded, as part of a food upcycling initiative. Yakgwa was prepared with different concentrations (0, 2, 4, 6, 8%) of sesame meal, and its quality and antioxidant properties were evaluated. As sesame meal increased, moisture and carbohydrate content decreased, while crude protein, crude lipid, crude ash, and caloric values rose. Higher sesame meal levels also increased the expansion rate and made internal layers more pronounced. Color changes included lower L- and b-values, and higher a-values. Texture profile analysis showed that higher sesame meal content resulted in increased hardness, adhesiveness, and chewiness. Antioxidant activity, measured by total phenolic content and DPPH radical scavenging, improved with increasing sesame meal. Sensory tests indicated 4% sesame meal had the highest all sensory acceptance. Quantitative descriptive analysis revealed enhanced brownness, surface cracks, sesame flavor, nuttiness, bitterness, hardness, cohesiveness, and crispness with more sesame meal. In the principal components analysis, sensory attributes, such as brownness, surface crack, sesame flavor, nuttiness, hardness, and crispness, increased with increasing sesame meal content. Thus, adding 4% sesame meal appears to be the optimal formulation for improving the quality and antioxidant activity of Yakgwa while enhancing overall acceptability.
거주 지역에 따른 한국 노인의 초가공식품 섭취와 영양상태 및 심혈관 질환 위험 지수
노인의 혼밥 여부가 신체 및 정신건강에 미치는 영향에 관한 연구:제9기 2차년도(2023) 국민건강영양조사 데이터를 활용하여