DOI QR코드

DOI QR Code

Antioixdative Activity and Quality Characteristics of Rice Cupcakes Prepared with Pine Needle Powder and Extract

솔잎분말과 추출물을 첨가한 쌀 컵케이크의 항산화성과 품질 특성

  • Kim, Won-Ji (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Ji-Myoung (Department of Food and Nutrition, Chonnam National University) ;
  • Huh, Young Ran (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • 김원지 (전남대학교 식품영양학과) ;
  • 김지명 (전남대학교 식품영양학과) ;
  • 허영란 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • Published : 2012.10.31

Abstract

To develop the tailor made rice flour products for consumers with increasing functionality of pine needles, rice cupcakes were prepared with adding different contents of pine needle powder (PP) and extract (PE, by pressing pine needle). The physicochemical, textural, sensory properties, and antioxidative activities of rice cupcakes were investigated. The antioxidative activities of rice cupcakes with PP and PE were higher than those of the control and were significantly different with adding pine needle type (PP or PE). The specific volume of rice cupcakes increased with adding PP and PE, except for 10 g PP added cupcake. Textural properties were also significantly different with pine needle types and contents. On the sensory preference test data, the scores of the teens, the twenties, and the thirties were higher in PP added rice cupcakes (3 and 5 g added), but those in the forties, the fifties, and above the sixties were higher in PE added rice cupcakes (3 g added). From these above results, the PP addition improved the processing quality of rice cupcakes (under 10 g added), but reduced unique flavor of pine needle. It was suggested that rice products added with pine needle would be developed to consider consumer's age, type of pine needle and its content.

Acknowledgement

Supported by : 농림수산식품부

References

  1. 심영현, 유창희, 차경희. 2000. 솔잎을 첨가한 증편의 관능적, 이화학적 품질 특성, 서울여대 자연과학대학 논문집, 12: 81-93
  2. AACC. 2000. Approved Methods of the AACC. 10th ed. Method 72-10. The Association: St Paul, MN, USA
  3. Choi HD, Koh YJ, Choi IW, Kim YS, Park YK. 2007. Anticarcinogenic activity and glucosyltransferase inhibitory effects of extracts from pine needle and twig. Korean J Food Sci Technol 39: 336-341
  4. Choi HS, Hang D, Kang SC, Sohn ES, Lee SP, Pyo SK, Son EW. 2006. Immunomodulatory activity of pine needle (Pinus densiflora) extracts in macrophages. Korean J Food Sci Nutr 11: 105-109 https://doi.org/10.3746/jfn.2006.11.2.105
  5. Choi MY, Choi EJ, Lee E, Rhim TJ. Cha BC, Park HJ. 1997. Antimicrobial activities of pine needle (Pinus densiflora Seib et Zucc.) extract. Korean J Appl Microbiol. Biotechnol 25: 293-297
  6. Halick JV, Kelly VJ. 1959. Gelatinization and pasting characteristics of rice varieties as related to cooking behavior. Cereal Chem 36: 91-96
  7. Jin YI, Hong SY, Kim SJ, Ok HC, Lee YJ, Na, JH, Yoon YH, Jeong JC, Lee SA. 2010. Comparison of antioxidant activity and amino acid components of mungbean cultivars grown in highland area in Korea. Korean J Environ Agric 29: 381-387 https://doi.org/10.5338/KJEA.2010.29.4.381
  8. Jeon JR, Kim HH, Park GS. 2005a. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Soc Food Cookery Sci 21: 685-692
  9. Jeon JR, Kim JY, Lee KM, Cho DH. 2005b. Anti-obese effects of mixture contained pine needle, black tea, and green tea extracts. J Korean Soc Appl Biol Chem 48: 375-381
  10. Jeon JR, Kim JY. 2006. Effects of pine needle extract on differentiation of 3T3-L1 preadipocytes and obesity in high-fat diet fed rats. Biol Pharm Bull 29: 2111-2115 https://doi.org/10.1248/bpb.29.2111
  11. Jeong HC, Yoo SS. 2010. Quality characteristics of sponge cake by black soybean powder of different ratios. J East Asian Soc Dietary Life 20: 909-915
  12. Jung HA, Kim SH, Lee MA. 2009. Storage quality characteristics of cookies prepared with pine needle powder. Korean J Food Preserv 16: 506-511
  13. Kim EJ, Jung SW, Choi KP, Ham SS, Kang HY. 1998. Inhibitory effect of main pine needle extracts on the chemically induced mutagenicity. Korean J Food Sci Technol 30: 450-455
  14. Kim JD, Yoon TH, Choi M, Im KJ, Ju JS, Kee SY. 1990. Effect of dietary supplementation with pine leaf on lipid parameters in rat. Korean J Geronotol 1: 47-50
  15. Kim SG, Jo NJ, Kim YH, Yoon SJ, Lee JJ, Jung SG, Choi DJ. 1999. Baking Science. (C)B&C World, pp 235, Korea
  16. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. 2002. Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J Food Sci Anim Resour 22: 13-19
  17. Kim YS, Shin DH. 2005. Volatile components and antibacterial effects of pine needle (Pinus densiflora S. et Z.) extracts. Food Microbiol 22: 37-45 https://doi.org/10.1016/j.fm.2004.05.002
  18. Kwhak SH, Moon SW, Jang MS. 2002. Effect of pine needle(Pinus densiflora Seib et Zucc) powder on the sensory and mechanical characteristics of steam cake. Korean J Soc Food Cookery Sci 18: 399-406
  19. Lee, E. 2003. Effects of powdered pine needle (Pinus densiflora Seib et Zucc.) on serum and liver lipid composition and antioxidative capacity in rats fed high oxidized fat. J Korean Soc Food Sci Nutr 32: 926-930 https://doi.org/10.3746/jkfn.2003.32.6.926
  20. Lee HG, Kim HJ. 2000. Sensory and mechanical characteristics of sang-ja-byung by different ingredient. Korean J Soc Food Sci 16: 342-351
  21. Lee HG, Han JY. 2002. Sensory and textural characteristics of solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J Soc Food Cookery Sci 18: 164-172
  22. Lee HJ, Cui CB, Choi HT, Kim SH, Ham YA, Lee DS, Ham SS. 2005. Biological activities of the vaporized liquid of water-boiled pine needle. Korean J Food Preserv 12: 179-183
  23. Lee JH, Kwak EJ, Kim JS, Lee YS 2007. Quality characteristics of sponge cake added with mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23: 83-89
  24. Lee JH, Heo SA. 2010. Physicochemical and sensory properties of sponge cakes incorporated with Ecklonia cava powder. Food Eng Prog 14: 222-228
  25. Lee JH, Son SM. 2011a. Quality of sponge cakes incorporated with yacon powder. Food Eng Prog 15: 269-275
  26. Lee JH, Son SM. 2011b. Effects of Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. J Food Eng Prog 15: 376-381
  27. Lee JS, Seong YB, Jeong BY, Yoon SJ, Lee IS, Jeong YH. 2009. Quality characteristics of sponge cake with black garlic powder added. J Korean Soc Food Sci Nutr 38: 1222-1228 https://doi.org/10.3746/jkfn.2009.38.9.1222
  28. Lee SH, Shin M. 2009. Characteristics of preparation of rice Manju and rice flour with soaking and different particle sizes. Korean J Food Cookery Sci 25: 427-434
  29. Lu TM, Lee CC, Mau JL, Lin SD. 2010. Quality and antioxidant property of green tea sponge cake. Food Chem 119: 1090-1095 https://doi.org/10.1016/j.foodchem.2009.08.015
  30. Medcalf DF, Gilles KA. 1965. Wheat starches I. Comparison of physicochemical properties. Cereal Chem 42: 558-568
  31. Miller RA, Hoseney RC. 1993. The role of xanthan gum in white layer cake. Cereal Chem 70(6): 585-588
  32. Nishita KD, Bean MM. 1979. Physicochemical properties of rice in relation to rice bread. Cereal Chem 56: 185-189
  33. Park G, Paudyal DP, Park Y, Lee C, Hwang I, Tripathi GR, Cheong H. 2008. Effects of pine needle extracts on plasma cholesterol, fibrinolysis and gastrointestinal motility. Biotechnol Bioprocess Engineer 13: 262-268 https://doi.org/10.1007/s12257-008-0039-y
  34. Park SJ, Ha KY, Shin M. 2012. Properties and qualities of rice flours and gluten-free cupcakes made with higher yield rice varieties in Korea. Food Sci Biotechnol 21(2): 365-372 https://doi.org/10.1007/s10068-012-0048-7
  35. Park SJ, Kim JM, Kim JE, Jeong SH, Park KH, Shin M. 2011. Characteristics of sweet potato powders from eight korean varieties. Korean J Food Cookery Sci. 27: 19-29 https://doi.org/10.9724/kfcs.2011.27.2.019
  36. Park YS, Jeon MH, Hwang HJ, Park MR, Lee SH, Kim SG, Kim M. 2011. Antioxidant activity and analysis of proanthocyanidins from pine (Pinus densiflora) needles. Nutr Res Pract 5(4): 281-287 https://doi.org/10.4162/nrp.2011.5.4.281
  37. Renzetti S, Bello FD, Arendt EK. 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48: 33-45 https://doi.org/10.1016/j.jcs.2007.07.011
  38. Sheng DL, Tsong ML, Ching CL, Jeng LM. 2010. Quality and antioxidant property of green tea sponge cake. Food Chem 119: 1090-1095 https://doi.org/10.1016/j.foodchem.2009.08.015
  39. Shin M, Gang DO, An YH. 2007. Rice bread and the preparation of rice bread and thereof. Korean Patent 0742572
  40. Shin M, Gang DO, Song JY. 2010. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19(4): 951-956 https://doi.org/10.1007/s10068-010-0133-8
  41. Song JY, Shin M. 2007. Effects of soaking and particle sizes on the properties of rice flour and gluten-free rice bread. Food Sci Biotechnol 16: 759-764
  42. Turabi E, Summu G, Sahin S. 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloid 24: 755-762 https://doi.org/10.1016/j.foodhyd.2010.04.001
  43. Yen GC, Duh PD, Huang DW, Hsu CL, Fu TYC. 2008. Protective effect of pine (Pinus morrisonicola Hay.) needle on LDL oxidation and its anti-inflammatory action by modulation of iNOS and COX-2 expression in LPS-stimulated RAW 264.7 macrophages. Food Chem Toxicol 46: 175-185 https://doi.org/10.1016/j.fct.2007.07.012
  44. Yim MH, Hong TG, Lee JH. 2006. Antioxidant and antimicrobial activities of fermentation and ethanol extracts of pine needles (Pinus densiflora). Food Sci Biotechnol 15: 582-588
  45. Zeng WC, He Q, Sun Q, Zhong K, Gao H. 2012. Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara. Int J Food Microbiol 153: 78-84 https://doi.org/10.1016/j.ijfoodmicro.2011.10.019

Cited by

  1. Antioxidative Activity and Quality Characteristics of Rice Madeleine Added with Pine Needle Powder and Extract vol.43, pp.3, 2014, https://doi.org/10.3746/jkfn.2014.43.3.446