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    토마토와 한약재가 첨가된 냉면육수 개발 및 품질특성 평가

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    https://www.riss.kr/link?id=T14577760

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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    This study was intended to develop different kinds of Naengmyeon (cold noodles) broth by adding tomatoes and traditional medicinal herbs, and evaluate their quality and functional properties. Crude fat and carbohydrate contents were the highest in basic Naengmyeon broth (BS), while it showed the lowest content of crude protein. Crude ash and reducing sugar contents were the highest in Naengmyeon broth with tomatoes (BST). The pH value was low in BST, while acidity was high in it. The content of soluble solids was also significantly higher in BST. Ten types of minerals were detected and the contents of them were in decreasing order of K>Na>Mg>Fe>Ca, with K significantly higher in BST. As a result of a free amino acid analysis, both total amino acid and essential amino acid contents were the highest in BST. BST also had the highest level of savory taste. In a sensory test to investigate the differences in palatability by broth type, Naengmyeon broth with tomatoes and traditional medicinal herbs (BSTM) was highly evaluated in taste, flavor, color, and palatability, demonstrating a high development potential as Naengmyeon broth. Total polyphenol content was the highest in Naengmyeon broth with traditional medicinal herbs (BSM). DPPH radical scavenging ability had an activity level of 65% or higher in all samples. Especially, scavenging activity was found to be high in BSM and BSTM. In reducing power measurement, no significant difference was found among the samples, and BSTM showed the highest Fe²⁺ chelating activity.
    As a result of measuring the physico-chemical properties and functionalities of Naengmyeon broth containing tomato and traditional medicinal herbs, nutritive components as well as general components were mostly high in BST with tomatoes, showing its nutritional superiority. On the other hand, as a result of functional and sensory tests, BSTM was highly evaluated in antioxidant activity and palatability. Therefore, it was confirmed that Naengmyeon broth with tomatoes and traditional medicinal herbs is superior in functionality and palatability as well as nutrition compared to the conventional broth.
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    This study was intended to develop different kinds of Naengmyeon (cold noodles) broth by adding tomatoes and traditional medicinal herbs, and evaluate their quality and functional properties. Crude fat and carbohydrate contents were the highest in bas...

    This study was intended to develop different kinds of Naengmyeon (cold noodles) broth by adding tomatoes and traditional medicinal herbs, and evaluate their quality and functional properties. Crude fat and carbohydrate contents were the highest in basic Naengmyeon broth (BS), while it showed the lowest content of crude protein. Crude ash and reducing sugar contents were the highest in Naengmyeon broth with tomatoes (BST). The pH value was low in BST, while acidity was high in it. The content of soluble solids was also significantly higher in BST. Ten types of minerals were detected and the contents of them were in decreasing order of K>Na>Mg>Fe>Ca, with K significantly higher in BST. As a result of a free amino acid analysis, both total amino acid and essential amino acid contents were the highest in BST. BST also had the highest level of savory taste. In a sensory test to investigate the differences in palatability by broth type, Naengmyeon broth with tomatoes and traditional medicinal herbs (BSTM) was highly evaluated in taste, flavor, color, and palatability, demonstrating a high development potential as Naengmyeon broth. Total polyphenol content was the highest in Naengmyeon broth with traditional medicinal herbs (BSM). DPPH radical scavenging ability had an activity level of 65% or higher in all samples. Especially, scavenging activity was found to be high in BSM and BSTM. In reducing power measurement, no significant difference was found among the samples, and BSTM showed the highest Fe²⁺ chelating activity.
    As a result of measuring the physico-chemical properties and functionalities of Naengmyeon broth containing tomato and traditional medicinal herbs, nutritive components as well as general components were mostly high in BST with tomatoes, showing its nutritional superiority. On the other hand, as a result of functional and sensory tests, BSTM was highly evaluated in antioxidant activity and palatability. Therefore, it was confirmed that Naengmyeon broth with tomatoes and traditional medicinal herbs is superior in functionality and palatability as well as nutrition compared to the conventional broth.

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    목차 (Table of Contents)

    • Ⅰ. 서론 1
    • Ⅱ. 연구배경 5
    • 1. 냉면 5
    • 2. 토마토 6
    • 3. 감초 8
    • Ⅰ. 서론 1
    • Ⅱ. 연구배경 5
    • 1. 냉면 5
    • 2. 토마토 6
    • 3. 감초 8
    • 4. 백출 9
    • 5. 황기 10
    • 6. 복령 12
    • Ⅲ. 재료 및 방법 14
    • 1. 실험재료 14
    • 2. 육수 제조 14
    • 1) 한약재 추출물 14
    • 2) 기본 육수 14
    • 3) 토마토 첨가 육수 15
    • 4) 한약제 첨가 육수 15
    • 5) 토마토와 한약제 첨가 육수 15
    • 3. 영양성분 분석 16
    • 1) 일반성분 16
    • 2) 환원당 함량 16
    • 3) 이화학적 특성 16
    • 4) 무기질 함량 17
    • 4. 유리아미노산 함량 18
    • 5. 관능검사 19
    • 6. 폴리페놀 함량 측정 19
    • 7. 항산화 활성 측정 19
    • 1) DPPH 라디칼 소거능 19
    • 2) ABTS 라디칼 소거능 20
    • 3) 환원력 21
    • 4) Fe2+ 킬레이팅 활성 21
    • 8. 통계분석 22
    • Ⅳ. 결과 및 고찰 23
    • 1. 일반성분 23
    • 2. 환원당 함량 25
    • 3. 이화학적 특성 26
    • 4. 무기질 함량 28
    • 5. 유리아미노산 함량 31
    • 6. 관능검사 35
    • 7. 폴리페놀 함량 37
    • 8. DPPH 라디칼 소거능 39
    • 9. ABTS 라디칼 소거능 41
    • 10. 환원력 43
    • 11. Fe2+ 킬레이팅 활성 44
    • Ⅴ. 요약 및 결론 46
    • 참고문헌 48
    • Abstract 63
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