| 초록 |
Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p |
