DOI QR코드

DOI QR Code

Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement

민들레 복합추출물 (AF-343) 첨가 간편가정식용 저염 건식형 치킨 비빔밥의 항산화적 품질특성

Byeon, Yang-Soo;Kim, Hae-Young
변양수;김혜영

  • Received : 2015.06.18
  • Accepted : 2015.06.26
  • Published : 2015.06.30

Abstract

We investigated the antioxidant, physicochemical, and sensory characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 (DCEP) as a home meal replacement. The DCEP is known to add moisture to the skin and to relieve the symptoms of atopic dermatitis. The sodium content of the standard sample was 1,190 mg per serving. The sodium was significantly reduced by 30%, resulting in 820 mg of sodium for the reduced-sodium group (p<0.05). The ash contents of the standard sample group with the DCEP showed significantly the highest value at 6.01% in all of the samples as affected by the minerals of the DCEP (p<0.05). Sensory characteristics of savory aroma, savory flavor, cooked vegetable flavor and hardness in all the samples did not show significant differences, implying that addition of DCEP and 30% sodium reduction did not have undesirable effects on those sensory attributes. Furthermore, chicken flavor, which was a bit oily in the standard samples tended to decrease slightly, leaving a desirable savory flavor increased in the reduced sodium groups. In acceptance tests, the samples did not show any significant differences, indicating that the DCEP added sodium-reduced samples may be potentially acceptable to consumers. Total flavonoid contents, ABTS and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer, and antibacterial activities significantly increased with the amount of DCEP added (p<0.05).

Keywords

antioxidant;sensory;AF-343;HMR;bibimbap

References

  1. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Washington DC, USA. pp 4-12, p 431
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 18(1):1191-1200
  3. Chae WR, Kim OS, Rha YA. 2013. A study on the effect of service quality on customers satisfaction and revisit intention to Jeonju Bibimbap specialty restaurants. Korean J Culin Res 19(4):109-118
  4. Cho JW, Jeong YS, Han JW, Chun YJ, Kim HK, Kim MY, Kim BJ, Park KM, Kim JK, Kim JH, Cho SM. 2011. Skin hydration and collagen synthesis of AF-343 in HS68 cell line and NC/Nga mice by filaggrin expression and suppression of matrix metallopreteinase. Toxicol Res 27(4):225-229 https://doi.org/10.5487/TR.2011.27.4.225
  5. Choi SJ, Kim HY. 2014. Antioxidative activities and quality characteristics of the Aster scaber bibimbap for home meal replacement with varied blanching pre-treatment. Korean J Food Culture 29(5):444-453 https://doi.org/10.7318/KJFC/2014.29.5.444
  6. Chung LN, Lee HY, Yang IS. 2007. The structural correlation between consumer's attitudes and intention of repurchase of home meal replacement (HMR) according to the product categories. Korean J Community Nutr 12(3):344-351
  7. Han YS, Park JY. 2001. The microbiological and sensorial properties of frozen bibimbap namul during storage. Korean J Soc Food Cook Sci 17(2):149-155
  8. Kang MH, Yoon KS. 2009. Elementary school students' amounts of sugar, sodium, and fats exposure through intake of processed food. J Korean Soc food Sci Nutr 38(1):52-61 https://doi.org/10.3746/jkfn.2009.38.1.052
  9. Kang MJ. 2002. Quality characteristics of the bread added dandelion leaf powder. Korean J Food Preserv 9(2):221-227
  10. Korea Food & Drug Administration. 2013. Nutrition data base. Available from: http://www.mfds.go.kr/nutrition/ebook/20130425/main.html. Accessed May 14, 2015
  11. Korea Food & Drug Administration. 2015. Sodium information, sodium intake status, sodium reduction. Available from: http://www.foodnara.go.kr/Na_down/res/contents/natrium2.jsp. Accessed May 14, 2015
  12. Kim HY, Choi SJ, Ra HN, Lee JE. 2014. Activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by various drying methods. Korean J Food Culture 29(1):91-100 https://doi.org/10.7318/KJFC/2014.29.1.091
  13. Kim HY, Kim JH. 2014. Effects of dietary education on lowsodium diet adaptation. Korean J Food Culture 29(2):1-10 https://doi.org/10.7318/KJFC/2014.29.1.001
  14. Kim JH, Lee HI, Park JH, Lim YY, Kim BJ, Lim IS, Kim MN, Kikm HS, Kim JK Han SH, Cho SM, Kim JH, Park KM. 2010. The effect of the extracts of Taraxacum platycarpum (AF-343) in atopic dermatitis. Korean J Asthma Allergy Clin Immunol 30(1):36-42
  15. Kim JS, Kim JY, Chang YE. 2012. The quality characteristic and antioxidant properties of saccharified strawberry gruels. Korean J Food Cook Sci 41(6):752-758
  16. Kim KJ. 2013. A study on a sales promotion strategy for HMR products in discount stores. Korean J Culin Res 19(4): 256-267
  17. Kwak JS. 2013. Antioxidative activity and quality chracteristics of jeolpyon added with dandelion. Doctorate dissertation. Dong-A University. Busan, Korea. pp 10-39
  18. Kye SH, Moon HK, Yum CA, Song TH, Lee SH. 1995. Standardization of preparation methods of Korean foods (III) -For the focus on pibimbab (mixed rice)-. Korean J Soc Food Sci 11(5):557-564
  19. Lee BS, Park KH, Lim J. 2012. The exploratory study on the preference and the purchase intention of fusion bibimbap: Focused on Seoul area. Korean J Culin Res 18(5):95-112
  20. Lee JS, Park KH, Han JA, Hwang JY, Kim JH, Jung YS, Kim SM, Paik JK, Hwang HS, Jeon MS, Hong WS. 2014. A study on the recognition and marketability of the bibimbap-Focusing on Japanese and Chinese staying in Korea. Korean J Food Cook Sci 30(2):109-118 https://doi.org/10.9724/kfcs.2014.30.2.109
  21. Oh SH, Yu JJ, Kim SG, Cho MK, Choi DS, Oh CH, Jung MY, Woo JW. 2013. Excellency and functionality of bibimbap. Food Ind Nutr 18(1):29-36
  22. Ra HN, Kim HY. 2014. Quality characteristics and microbial safety of sunsik with dandelion (Taraxacum platycarpum) complex extract powder (AF-343) for home meal replacement Korean J Food Cook Sci 30(5):642-649 https://doi.org/10.9724/kfcs.2014.30.5.642
  23. Roberta Re, Nicoletta Pellegrini, Anna Proteggente, Ananth Pannala, Min Yang, Catherine Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26(5):1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  24. Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, Sung NJ. 2010. Comparison of physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic added kanjang. J Agric Life Sci 44(2):39-48
  25. Woo JH, Shin SL, Chang YD, Lee CH. 2009. Screening for antioxidant effects of aerial part extracts obtained from sixteen compositae species. Flower Res J 17(4):271-278
  26. Yang MG. 2013. A study on the process of Jeonju bibimbab's bringing into relief and being sophisticated. Korean Folklore 58(11):235-267

Cited by

  1. Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.458
  2. Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.299
  3. School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.222

Acknowledgement

Grant : 외식 수요 증가 대응 수출용 맞춤형 저염 건강 프리미엄 편의식 상품 개발