添加橙汁的果平粉的质量评价

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI:10.17495/easdl.2023.10.33.5.395

Kun-Ok Kang, Soo-In Ryu, Nam-Yong Chung

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摘要

本研究通过质量评价确定橙汁与果片的最佳配比(0%、10%、30%、50%)。亨特色标的L、a和b值随着橙汁添加量的增加而显著增加。总多酚含量(2.50 ~ 3.78 mg GAE/mL)，对2,2-二苯基-1-苦味酰肼(DPPH)自由基的清除能力(17.66 ~ 66.16%)和2,2

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Quality Evaluation of Gwapyeon Made with the Addition of Orange Juice

This study carried out a quality evaluation to determine the optimal ratio (0%, 10%, 30%, 50%) for mixing orange juice with Gwapyeon. The L, a, and b values of the Hunter’s color scale increased significantly in proportion to the amount of orange juice added. The total polyphenol content (2.50∼3.78 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (17.66∼66.16%) and the 2,2

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Journal of the East Asian Society of Dietary Life

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