Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage

천년초 열매분말을 첨가한 설기떡의 저장 중 품질변화

  • Jan, Seung-Youn (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University) ;
  • Kim, Myung Hee (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University) ;
  • Hong, Geum Ju (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University)
  • 장승연 (경기대학교 외식조리관리학과) ;
  • 김명희 (경기대학교 외식조리관리학과) ;
  • 홍금주 (경기대학교 외식조리관리학과)
  • Received : 2013.05.22
  • Accepted : 2013.09.23
  • Published : 2013.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

Keywords

References

  1. 윤숙자. 2001. 한국의 떡.한과.음청류. 지구문화사. 서울. pp 9-11
  2. 이시진. 2007. 본초강목. 도서출판 여일. 서울. pp.595-596
  3. Anderson J.W. 1986. CRC Handbook of Dietary Fiber in Human Nutrition. edited by Gene A. Spiller.-3rd ed. pp.373-400
  4. AOAC. 1980. Official method of analysis. 14th ed. Association of official analytical chemists. Washingtion, D.C. USA. p.918
  5. Bae YJ, Hong JS. 2007. The quality characteristics of Sulgidduk with added with Buchu(Allium tuberosum R.) powder during storage. Korean J East Asian Soc. Dietary Life 17(6): 827-833
  6. Carmen Saenz. 2000. Processing technologies: an alternative for cactus pear(opuntia spp.) fruits and cladodes. J of Arid Environments 46(0): 209-225 https://doi.org/10.1006/jare.2000.0676
  7. Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22(3): 363-369
  8. Cho EJ, Kim MJ, Choi WS. 2007. Quality Properties of Jeung-pyun with Added Withprickly Pear (Cheonnyuncho) Powder. Korean J East Asian Society of Dietary Life 17(6): 903-910
  9. Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee KM. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during storage. Korean J East Asian Soc Dietary Life 16(4): 458-467
  10. Cho Y, Choi MY. 2009. Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder. Korean J Food Cookery Sci 25(2): 134-142
  11. Choe M. 1992. Effect of dietary fiber on mineral bioavailability. Korean J Food Hygiene 7(4): 65-72
  12. Choi IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of Backsulgies. Kroean J Soc. Food Sci 8(3): 281-289
  13. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. Korean J Soc. Food Sci 16(2): 160-166
  14. Chung MS, Kim KH. 1996. Stability of betanine extracted from opuntia ficus-indica var. sabolen. Korean J Soc. Food Sci 12(4): 506-510
  15. Hong JS, Cho MS. 2006. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1): 37-44
  16. Hong JS, Lee JS, Cho MS. 2008, Quality Characteristics of Sulgidduk Containing Added Tomato Powder, Korean J. Food Cookery Sci 24(3): 375-381
  17. Hwang SJ, Yoon SJ. 2006. Quality characteristics of Seolgiddok added with Aloe powder during storage. Korean J Food Cookery Sci 23(5): 650-658
  18. Jenkins D.J.A., Wolever T.M.S., Leeds A.R., Gassull M.A,. Haisman P,. Dilawori J,. Goff D.V., Metz G.L., Alberti K.G.M.M. 1978. Dietary fibers, fiber analogues and glucose tolerance: Importance of Viscoty. British Medical Journal 27(1): 1392-1294
  19. Jun ER, Kim KA. 1998. Effects of dietary fibers from the rice starch properties. Korean J Soc. Of Human Ecology Conference Presentations. p.131
  20. Jung BM, Kim DS, Joo NM. 2013. Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology. Korean J Food Cookery Sci 29(1): 1-10 https://doi.org/10.9724/kfcs.2013.29.1.1
  21. Jung BM. 2010. Quality Characteristics and Storage Properties of Wet Noodle with added Cheonnyuncho fruit powder. Korean J Food Cookery Sci 26(6): 821-830
  22. Kim GB. 2007. Quality of characteristics of Sulgidduk added powder of opuntia ficus indica var. saboten. Ms Thesis Kyung Hee University of Korea. pp.31-33
  23. Kim HY, Choi BS. 2010. Quality characteristics of Sulgidduk added with perilla leaves. Korean J of Culinary Research 16(5): 299-310
  24. Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality Characteristics of Bread Made from Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder. Korean J Food Cookery Sci. 23(4): 461-468
  25. Kim MH, Hong GJ. 2009. Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci 25(4): 415-420
  26. Kim MH. 1998. Effect of additive, storage temperature and time on the texture properties of Baikseolgi. Agricultural Chemistry and Biotechnology 41(6): 437-441
  27. Kim MJ. 2007. Physicochemical characteristics of Jeung-pyun by different addition ratios of prickly pear powder during storage. MS Thesis, Sungshin Women's University of Korea. pp.66-70
  28. Kim SY. 2003. Studies on the separation of antioxidative and anti -microbial compounds of korean perennial cactus Cheonnyuncho. PhD Thesis, Hoseo University of Korea. pp.1-102
  29. Kim WY. 2012. Quality characteristics of Sulgidduk added with green tea extract. MS Thesis, Kyonggi University of Korea. pp.1-72
  30. Kim YC, Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS. 2005. Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion(Taraxacum officinale) Leaves and Roots Powder. Korean J Food Cookery Sci 21(1): 110-116
  31. Kim YD, Cho IK, Huh CK. 2010. Quality characteristics of Yakju(a Traditional Korean Beverage) after addition of different tissues of Opuntia ficus indica from Shinan. Korea J Food Preserv 17(1): 36-41
  32. Lee GJ, Lim SM (2006), Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder, Korean J. Food Cookery Sci 22(5): 583-590
  33. Lee HG, Bae IY, Woo JM, Yoon EJ, Yang CB, Kim JS. 2002. The development of korean traditional wine using the Fruits of Opuntia ficus-indica var. saboten-2. characteristics of liquors. Korean J Soc. Agric. Chem. Biotechnol 45(2): 59-65
  34. Lee HJ. 1999, Discussion of scientific and industrial challenges traditional rice cakes. Korean J. Soc. Food Sci., 15(3) : 293-306
  35. Lee HJ, Baek HN. 2004. Sensory and Texture properties of Neuti-dduk by different ration of ingredients. Korean J Food Cookery Sci 20(1): 49-56
  36. Lee KS, Kim NG, Lee KY. 2004. Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne Pathogens. Korean J Soc Food Sci Nutr 33(8): 1268-1272 https://doi.org/10.3746/jkfn.2004.33.8.1268
  37. Lee KS. 2004. Antioxitant, Antimicrobial effect of the extracts of cactus Cheonnyuncho(Oputia Humifusa) and identification of activity substance. MS Thesis, Hoseo University of Korea. pp.2
  38. Lee SY, Cho SJ, Lee KA, Byun PH, Byun SM. 1989. Red pigment of the korean Cockcomb flower: color stability of the red pigment. Korean J Food Sci. Technol 21(3): 446-452
  39. Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. 1999. Quality characteristics of wet noodle added with powder of Opuntia ficus-indica. Korean J Food Sci. Technol 31(6): 1604-1612
  40. Lim JH, Park JH. 2011. The quality characteristics of Sulgidduk prepared with parsley powder. Korean J Food Cookery Sci 27(1): 101-111 https://doi.org/10.9724/kfcs.2011.27.1.101
  41. Lim JH. 2011. Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2): 109-121 https://doi.org/10.9724/kfcs.2011.27.2.111
  42. Oh SR, Lee NH. 2001. Studies on the stability of red pigment in the Opuntia ficus-indica fruit. Cheju J of Life Science 4(4): 57-65
  43. Park GS, Shin YJ. 2006. Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice, Korean J. Food Cookery Sci 22(6): 882-889
  44. Park GT, Kim DW. 2003. Studies on development of functional herbal food based on Yaksun-Focusing on the relevant chinese literature. Korean J of Culinary Research 9(4): 191-201
  45. Park KS. 2009 Quality characteristics of Sulgidduk added with Chungkukjang powder.Doenjang powder. MS Thesis. Myongji University of Korea. pp.4-50
  46. Park MJ. 2005. Change in physicochemical and storage characteristics if Jeungpyun by addition of pection and alginate powder. korean J Food Cookery Sci 21(6): 782-793
  47. Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. Korean J Soc. Food Sci. Nutr. 31(2): 225-229 https://doi.org/10.3746/jkfn.2002.31.2.225
  48. Park MK, Lee YJ, Kang ES. 2005. Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extract in Rats Treated Carbon Tetrachloride. Korean J Food Sci. Technol 37(5): 822-826
  49. Park YI, Jung BM, Joo NM. 2012. The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production. Korean J Society of Food Culture 27(6): 710-718 https://doi.org/10.7318/KJFC/2012.27.6.710
  50. Prosky. L., ASP. N.G., Furda. I., DeVries. J.W., Schwizer. T.F., and Harland. B.F. 1985. Determination of total dietary fiber in foods, food products and total diets. J. Assoc. Off Aanal. Chem. 68(4): 677-679
  51. Yoon SJ, Kim BW, Jang MS. 2005. Effects of addition Baekbokryung(White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6): 895-907
  52. Yoon SJ, Lee JH. 2008. Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder. Korean J Food Cookery Sci 24(1): 39-45

Cited by

  1. Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder vol.26, pp.1, 2016, https://doi.org/10.17495/easdl.2016.2.26.1.63
  2. Chemical compositions and antioxidant activities of Cheonnyuncho (Opuntia humifusa) stems and fruit vol.23, pp.1, 2016, https://doi.org/10.11002/kjfp.2016.23.1.89
  3. Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.945
  4. Lactobacillus plantarum으로 발효한 천년초 선인장 열매의 발효특성 및 in vitro 항비만 효과 vol.34, pp.1, 2013, https://doi.org/10.7318/kjfc/2019.34.1.75