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고령자 영양 보충을 위한 흑임자 음료 개발 및 품질특성

Development and quality characteristics of beverages containing black sesame for nutritional supplementation in the elderly

한국식품과학회지 2021년 53권 1호 p.78 ~ 84
이재은, 한정아,
소속 상세정보
이재은 ( Lee Jae-En ) - Sangmyung University Department of Food and Nutrition
한정아 ( Han Jung-Ah ) - Sangmyung University Department of Food and Nutrition

Abstract


As a calorie supplement for the elderly, functional beverages based on black sesame were prepared with different roasting times (0, 10, 15, and 20 min for R-0, R-10, R-15, and R-20, respectively), and their properties were compared. The total calorie content of the beverage was adjusted to match that of half a meal to meet the nutritional requirements of the elderly. The suspension stability of all samples was maintained for 5 day by the addition of xanthan gum. Regarding the color of the beverage, L* and a* values decreased, whereas b* increased with the increase in black sesame roasting time. Among the samples, the total lignan content did not change, except for R-20, which showed a significantly lower value than the others. Total polyphenol content significantly increased with roasting time, reaching the maximum value in R-15 and R-20; however, the free radical scavenging effect decreased for R-20. Based on the results of the sensory test, R-15 was the most acceptable for customized beverages.

키워드

black sesame; beverage; lignan; total polyphenol; sensory test

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