DOI QR코드

DOI QR Code

Quality Characteristics of Dough Liquid according to the Addition Ratio of Doraji in Seaweed Snack Manufacturing

김스낵 제조시 도라지 첨가량에 따른 반죽액의 품질 특성

  • Choi, Mi-Ae (Dept. of Faculty of Herbal Food Cuisune and Nutrition, Daegu Hanny University) ;
  • Kim, Sun Hwa (The Graduate School of Oriental Studies, Wonkwang University and Korea Tea & Tao Research Institute)
  • 최미애 (대구한의대학교 한방식품조리영양학부) ;
  • 김선화 (원광대학교 동양학대학원 예문화와 다도학과 및 한국예다학연구소)
  • Received : 2018.03.20
  • Accepted : 2018.03.26
  • Published : 2018.03.31

Abstract

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

Acknowledgement

Supported by : 농림수산식품기술기획평가원

References

  1. Amerinem, M. A., Ough, C. S. (1958). Method for analysis of musts and wine. Wiley & Sons. New York, USA. pp. 176-180.
  2. AOAC (1995). Official methods of Analysis (14th ed.). The Association of Official Analytical Chemists, Washington. D. C. pp. 127-130.
  3. Blois, M. S. (1958). Antioxidant determination by the use of a stable free radical. Nature. 181, 1199-1200. https://doi.org/10.1038/1811199a0
  4. Cho, G. S., & Chang, Y. S. (1989). Comparative studies on the chemical compositions of cultivated Codonopsis lanceolate T. and Platycodon glandiflorum N. Roots-II. Compositions of amino acid and minerals. An Seong Agricultural Journal. College. 21, 171-181.
  5. Choi, E. S, & Gill, B. I. (2011). Effects of thermal oxidation of soybean oil in association with fried foods on quality food production. Journal of East Asian Society Dietary life, 21(5), 723-730.
  6. Choi, H. M., Sim, C. H., Shin, T. S., Bing, D. J., & Chun, S. S. (2011). Quality characteristics of Kimbugak with sea tangle powder. The Korea Society of Food & Nutrition, 24(3), 434-441. https://doi.org/10.9799/ksfan.2011.24.3.434
  7. Choi, S. Y., Lee, S. Y., Davaatseren, M., Yoo, S. M., Choi, M. J., & Han, H. M. (2014). Effect of blanching conditions and thawing methods on quality propertiesof Platycodon grandiflorum. Culinary Science & Hospitality Research, 20(6), 211-222. https://doi.org/10.20878/cshr.2014.20.6.018018018
  8. Hwang, S. J., & Kim, J. W. (2007). Effects of roots powder of balloonfolwers on general composition and quality characteristics of Sulgidduk. Korean Journal of Society of Food Culture, 22(1), 77-82.
  9. Jeong, S. I., & Yu, H. H. (2013). Quality characteristics of Sikhe prepared with the roots powder of Doraji (Platycodon grandiflorum A. DE. Candolle) Journal of Korean Society of Food Science & Nutrition, 42(5), 759-765. https://doi.org/10.3746/jkfn.2013.42.5.759
  10. Jhee, O. H., Jegal, S. A., & Choi, Y. S. (2010). Quality and sensory characteristics of soybean dasiks by adding Platycodon grandiflorum (Jacq.) A. DC. flour powder. Culinary Science & Hospitality Research, 16(4), 238-246. https://doi.org/10.20878/cshr.2010.16.4.019019019
  11. Jung, L. J., Song, Y. O., Chung, L. N., & Choe, E. O. (2013). Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Lorean treditional recipe. Korean Journal of Food & Cook Science. 29(6), 805-814. https://doi.org/10.9724/kfcs.2013.29.6.805
  12. Kim, B. K., Park, C. E., Park, K. J., Lim, J. H., Jeong, J. W., Jeong, S. W., & Cho, C. W. (2009). Antioxidant and antimicrobial activities of green tea at different harvest time. Journal of the East Asian Society Dietary Life, 19(4), 570-578.
  13. Kim, D. G., Kim, M. B., Kim, H., Park, G. H., Lim, G. P., & Hong, S. H. (2005). Herb medicinal pharmacognosy. Seoul, Korea: Shinlilsangsa p 285.
  14. Kim, J. H., Kang, Y. M., Eum, G. S., Ko, Y. M., & Kim, T. Y. (2003). Antioxidative activity and antimicrobial activity of extracts from medicinal plants(Akebia quinate Decaisn, Scirus fluviatilis A. Gray, Gradenia jasminoides for. grandiflora Makino). Journal of Agricultural Life Science, 37(4), 69-75.
  15. Kim, K. (1977). Studies on the chemical constituents of the tea leaf. Korean Journal of Food Science & Technology, 9(1), 10-12.
  16. KNS. (2005). Dietary reference intakes for Koreans. The Korean Nutrition Society, p. 376-408.
  17. Ko, Y. R., Shon, M. Y., Kim, Y. G., & Chung, K. S. (2009). Changes in quality properties by lactic acid bacteria and waxy rice powder. Journal of Korean Society of Food Science & Nutrition, 38(2), 201-210. https://doi.org/10.3746/jkfn.2009.38.2.201
  18. Kwon, H. J., & Park, C. S. (2009). Quality characteristics of bellflower and lotus root Jeonggwa added Omija (Schizandra chinensis Bailln) extract. Korean Journal of Food Preservation, 16(1), 53-59.
  19. Lee, G. D., Joo, G. J., & Kwon, J. H. (2000). Optimization for roast flavour formation of Platycodon grandiflorum tea. Journal of Korean Society of Food Science & Nutrition, 29(5), 752-757.
  20. Lee, J. A., Song, J. S., & Yoon, J. Y. (2017). Quality characteristics of cookies with added dried laver(Porphyra tenera) powder. Culinary Science & Hospitality Research, 23(7), 88-96. https://doi.org/10.20878/cshr.2017.23.7.010
  21. Lee, J. M., Kim, J. A., & Lee, J. M. (2002). Sensory and physicochemical attributes of Boogags using mulberry leaf. Korean Journal of Dietary Culture, 17(2), 103-110.
  22. Lee, S. J. (2012). Quality characteristics and physiological activities of black Doraji (Master's thesis). Yeungnam University.
  23. Lee, S. T., Lee, Y. H., Choi, Y. J., Son, G. M., Shim, K. H., & Heo, J. S. (2001). Preparation and characteristics of candy using Doraji (Platycodon granflorum (Jacq.)). Korean Journal of Postharvest Science & Technology, 8(2), 146-150.
  24. Nakabayashi, T., Ina, K., & Sakata, K. (1994). Chemistry and function of green, black and oolong tea. Kogagu Press, Kawaski, Japan, 20-51.
  25. Shin, J. H., Choi, D. J., Lim, H. C., Seo, J. K., Lee, S. J., Choi, S. Y., & Sung, N. J. (2006) Nutrients and antioxidant activity of red seaweeds. Journal of Life Science, 16(3), 400-408. https://doi.org/10.5352/JLS.2006.16.3.400
  26. Shon, M. Y., Seo, J. K., Kim, H. J., & Sung, N. J. (2001). Chemical compositions and physiological activities of Doraji (Platycodon grandiflorum). Journal of Korean Society Food Science & Nutrition, 30(4), 717-720.
  27. Park, B. H., Choi, H. K., & Cho, H. S. (2001). A study on the oxidative stability and quality characteristics of Kimbugak made of aqueous green tea. Journal of Korean Society Food Science & Nutrition, 30(3), 557-564.
  28. Park, C. G., Lee, S. C., Kim, G. S., Sung, J. S., Kim, D. H., Park, C. B., & Lee, J. H. (2010). Agronomic characteristics of Platycodon grandiflorum (Jacq.) A. DC. collected from East-Asia. Korean Journal of International Agricultural, 22(2), 158-163.
  29. Park, H. S. (2009). Quality characteristics of Sulgidduk by the addition of balloonflower (Platycodom grandiflours) (Master's thesis). Sejong University.
  30. Park, J. W. (2015). Studies on antioxidant, anti-bacterial, anticancer and anti-inflammatory activity by ethanol extract of Ginseon, Codonopsis, Chinese bellflower (Master's thesis). WonJu University.
  31. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTs radical cation decolorization assay. Free Radicals Biology & Medicine, 26(9), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  32. Yang, S. B. (2014). Development of instant beverage using laver (Master's thesis). Chonnam National University.