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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.6
- 수록면
- 568 - 577 (10page)
- DOI
- 10.9799/ksfan.2017.30.3.568
이용수
초록· 키워드
오류제보하기
Vegetables and fruits contain a great deal of vitamins, minerals, dietary fiber and phytochemicals. Therefore, health- concious consumer prefer beverage made from fresh fruits and vegetables due to their health benefits. This study was conducted to investigate differences in nutritional composition and sensory characteristics of juices depending on the apparatus used: either a low-speed juicer or high-speed blender. All ingredients could be made into juice without addition of water using the low speed juicer. However, addition of water was necessary to produce juice with the high-speed blender. Phenol and flavonoid content, were higher in juice made with the low-speed juicer than that produced with the high-speed blender and were correlated with DPPH radical scavenging ability. Protease activity of pineapples juices was not significantly different for the two methods, but protease activity of kiwi juice was about 8 times higher in juice made with low-speed juicer than that made with the high-speed blender. SOD activity also tended to be higher in the juice made with low-speed juicer. The concentration of dissolved oxygen in the juice made with high-speed blender was higher than that of juice made with a low-speed juicer and was correlated with color change. In addition, the high-speed blender caused an increase juice temperature, but temperature was not changed during use of the low-speed juicer. The noise level of the low-speed juicer was low, but the high-speed blender had high noise intensity comparable to that of railway or aircraft noise. In the sensory evaluation of juice, juice made with the low-speed juicer was preferred over juice made with the high-speed blender. As a result, the overall quality of the juice produced using the low-speed juicer was superior.
목차
등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
Andrus WS / 1975 / Hearing and para-airport children / Aviat Space Environ Med 46:740~742
Baldwin EA / 2012 / Effect of extraction method on quality of orange juice : Hand-squeezed, commercial fresh squeezed and processed / J Sci Agric 92:2029~2042
Calle EE / 2004 / Overweight, obesity and cancer : Epidemiological evidence and proposed mechanisms / Nature Reviews Cancer 4:579~591
Cao G / 1998 / Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables / Am J Clin Nutr 68:1081~1087
최병범 / 2014 / 믹서의 종류에 따른 영양소 함량 변화에 대한 연구 / Culinary Science & Hospitality Research 20(6):262~274
Baldwin EA / 2012 / Effect of extraction method on quality of orange juice : Hand-squeezed, commercial fresh squeezed and processed / J Sci Agric 92:2029~2042
Calle EE / 2004 / Overweight, obesity and cancer : Epidemiological evidence and proposed mechanisms / Nature Reviews Cancer 4:579~591
Cao G / 1998 / Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables / Am J Clin Nutr 68:1081~1087
최병범 / 2014 / 믹서의 종류에 따른 영양소 함량 변화에 대한 연구 / Culinary Science & Hospitality Research 20(6):262~274
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