한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권5호
  • /
  • Pages.613-622
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  • 2012
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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솔잎분말과 추출물을 첨가한 쌀 컵케이크의 항산화성과 품질 특성

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

  • 김원지 (전남대학교 식품영양학과) ;
  • 김지명 (전남대학교 식품영양학과) ;
  • 허영란 (전남대학교 식품영양학과) ;
  • 신말식 (전남대학교 식품영양학과)
  • 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)
  • 발행 : 2012.10.31
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초록

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.

키워드

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피인용 문헌

  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
  2. Quality Characteristics of Sponge Cake added with Pine Leaf Powder vol.22, pp.1, 2012, https://doi.org/10.20878/cshr.2016.22.1.005
  3. 쑥 분말을 첨가한 스펀지케이크의 품질 특성 vol.22, pp.5, 2012, https://doi.org/10.20878/cshr.2016.22.5.015
  4. 레몬밤 첨가 스펀지케이크의 이화학적 항산화적 품질 특성 vol.34, pp.6, 2019, https://doi.org/10.7318/kjfc/2019.34.6.793