Korean journal of food and cookery science (한국식품조리과학회지)

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

DOI QR Code

Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) Powder

아로니아 분말을 첨가한 청포묵의 품질특성 및 항산화활성

  • Hwang, Eun-Sun (Hankyong National University) ;
  • Thi, Nhuan Do (Department of Nutrition and Culinary Science and Korean Foods Global Center)
  • Received : 2013.11.18
  • Accepted : 2014.03.19
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.

Keywords

References

  1. AOAC. 1995. Official methods of analysis. 16th ed., Association of official analytical chemists. Washington, DC. Ch. 3, pp 1-26
  2. Bridle P, Timberlake CF. 1997. Anthocyanins as natural food colors-selected aspects. Food Chem 58(1-2):103-109 https://doi.org/10.1016/S0308-8146(96)00222-1
  3. Cha JA, Cha GH, Chung LN, Kim SY, Chung YS, Yang LS. 2008. Investigation on the history of the Muck (traditional starch jelly) and its processing methods revie4wed in the ancient and the modern culinary. Korean Soc Food Culture 23(1):73-89
  4. Chang KM. 2007. Manufacturing of functionalized color mook by addition of the color and flavor from natural foods. Korean J Food Culture 22(3):365-372
  5. Cheung LM, Cheung PC, Ooi VE. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81(2):249-255 https://doi.org/10.1016/S0308-8146(02)00419-3
  6. Choi SR. 2008. A study on the quality characteristics of cowpea starch mook with sunggumcho. MS. Thesis, Sejong University pp 10-52
  7. Choi EJ, Oh MS. 2004. Sensory and textural characteristics of mungbean starch gels with soy bean oil and sucrose fatty acid ester during room temperature storage. J Korean Home Economics Assoc 42(2):213-227
  8. Chung HW. 2010. Quality characteristics of mungbean starch gels added with Rubus coreanus miquel powder. MS Thesis, Myunggi University pp 19-30
  9. Chung KM. 1991. Molecular structure and lipid in starches for mook. Korean J Food Sci Technol 23(5):633-641
  10. Chung HJ, Cho SJ, Chung JH, Shin TS, Son HS, Lim ST. 1998. Physical and molecular characteristics of cowpea and acorn starches in composition with corn and potato starches. Food Sci Biotechnol 7(4):269-275
  11. Girones-Vilaplana A, Valentao P, Andrade PB, Ferreres F, Moreno DA, García-Viguera C. 2012. Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential. Food Chem 134(4): 2090-2096 https://doi.org/10.1016/j.foodchem.2012.04.010
  12. Giusti MM, Wrolstad RE. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Handbook of food analytical chemistry. New Jersey: John Wiley & Sons pp 19-31
  13. Hakkinen S, Heinonen M, Karenlampi S, Mykkanen H, Ruuskanen J, Torronene R. 1999. Screening of selected flavonoids and phenolic acids in 19 berries. Food Res Int 32(5): 345-353 https://doi.org/10.1016/S0963-9969(99)00095-2
  14. Hellstrom JK, Shikov AN, Makarova MN, Pihlanto AM, Pozharitskaya ON, Ryhanen EL, Kivijarvi P, Makarov VG, Mattila PH. 2010. Blood pressure lowering propeties of chokeberry (Aronia mitchurinii, var Viking). J Funct Foods 2(2):163-169 https://doi.org/10.1016/j.jff.2010.04.004
  15. Jakobek L, Drenjancevic M, Jukic V, Seruga M. 2012. Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wild chokeberries. Scientia Hort 147(12):56-63 https://doi.org/10.1016/j.scienta.2012.09.006
  16. Jung YH, Kimg GB, Choe SN, Kang YJ. 1994. Preparation of mook with sea mustard and sea tangle: 1. The optimum conditions of sea mustard and sea tangle mooks. J Korean Soc Food Nutr 23(1):156-163
  17. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36(2):333-338
  18. Kim HS, Kim MJ, Lee MS, Lee GS, Kim AJ. 2012. Quality characteristics of nokdumook using yangha (Zingiber mioga R.) powder. Korean J Food Nutr 25(3):521-528 https://doi.org/10.9799/ksfan.2012.25.3.521
  19. Kim AJ, Lim YH, Kim MH, Kim MW. 2002a. Quality characteristics of mungbean starch gels added with green tea powder. J East Asian Soc Dietary Life 12(2):135-140
  20. Kim AJ, Lim YH, Kim MH, Kim MW. 2002b. Quality characteristics of mung bean starch gels added with mulberry leaves powder, yellow soybean powder and mugwort powder. Korean J Food Cook Sci 18(6):567-572
  21. Lee KA, Kim BR, Kim HS, Shin MS. 2012. Literature review of Tangpyeongchae in cook books published in 1700-1960s. Korean J Food Cook Sci 28(3):327-335 https://doi.org/10.9724/kfcs.2012.28.3.327
  22. Na HS, Kim K. 2002. Effect of soaking conditions on storage characteristics of acorn mook. J Korean Soc Food Sci Nutr 31(2):221-224 https://doi.org/10.3746/jkfn.2002.31.2.221
  23. Park JH, Kim EM. 2010. Changes in the quality characteristics of mung bean starch jelly with white lotus (Nelumbo nucifera) root powder added. Korean J Culinary Res 16(1):180-190
  24. 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 Radic Biol Med 26(9-10):1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  25. Singleton VL, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol 299:152-178 https://doi.org/10.1016/S0076-6879(99)99017-1
  26. Strigl AW, Leitner E, Pfannhauser W. 1995. Qualitative and quantitative analysis of the anthocyanins in black chokeberries (Aronia melanocarpa Michx Ell.) by TLC, HPLC, and UV/VIS-spectrometry. Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung 201(3):266-268 https://doi.org/10.1007/BF01193001
  27. Sueiro L, Yousef GG, Seigler D, De Mejia EG, Grace MH, Lila MA. 2006. Chemopreventive potential of flavonoid extracts from plantation-bred and wild Aronia melanocarpa (black chokeberry) fruit. J Food Sci 71(8):C480-C488
  28. Woisky R, Salatino, A. 1998. Analysis of propolis: some parameters and procedures for chemical quality control. J Apic Res 37(2):99-105
  29. Wu X, Gu L, Prior RL, McKay S. 2004. Characterization of anthocyanins and proanthocyanidins in some cultivars of Rives, Aronia and Sambucus and their antioxidant capacity. J Agric Food Chem 52(26):7846-7856 https://doi.org/10.1021/jf0486850

Cited by

  1. Quality Characteristics of Jelly Added with Aronia (Aronia melancocarpa) Juices vol.31, pp.4, 2015, https://doi.org/10.9724/kfcs.2015.31.4.456
  2. Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.792
  3. Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.602
  4. The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties vol.31, pp.1, 2015, https://doi.org/10.9724/kfcs.2015.31.1.083
  5. Physico-Chemical Analysis and Antioxidant Activities of Korea Aronia melanocarpa vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1165
  6. Quality Characteristics of Rice Nutritional Bar added with Aronia Byproducts Powder vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.947
  7. Quality Characteristics of Noodles Added with Aronia Powder vol.34, pp.1, 2018, https://doi.org/10.9724/kfcs.2018.34.1.68
  8. Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa) vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.374
  9. 아로니아 분말을 첨가한 쿠키의 품질특성 및 항산화 활성 vol.22, pp.5, 2016, https://doi.org/10.20878/cshr.2016.22.5.014
  10. 아로니아 sourdough starter를 이용한 모닝빵의 품질특성 및 항산화 활성 vol.34, pp.5, 2014, https://doi.org/10.13103/jfhs.2019.34.5.463
  11. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) vol.50, pp.7, 2014, https://doi.org/10.3746/jkfn.2021.50.7.715