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 of Muffins Added with Ginseng Leaf

인삼 잎(Ginseng leaf)을 첨가한 머핀의 품질 특성

  • 천세영 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2014.02.20
  • Accepted : 2014.06.10
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

Keywords

References

  1. Ahn CS, Yuh CS. 2004. Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary Life 14(6):576-581
  2. Bae HJ, Ryu BM, Woo KS, Seo MC, Kim CS. 2012. Quality characteristics of muffins added with whole waxy sorghum flour. Korean J Food Cook Sci 28(4):473-478 https://doi.org/10.9724/kfcs.2012.28.4.473
  3. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  4. Cho KL, Woo HJ, Lee IS, Lee JW, Cho YC, Lee IN, ChaeHJ. 2010. Optimization of enzymatic pretreatment for the production of fermented Ginseng using Leaves, Stems and Roots of ginseng. J Ginseng Res 34(1):68-75 https://doi.org/10.5142/JGR.2010.34.1.068
  5. Han EJ. 2012. Quality characteristics of muffins containing ginger juice. Korean J Culinary Res 18(5):256-266
  6. Han JH, Park SJ, Ahn CN, Wee JJ, Kim KY, Park SH. 2004. Nutritional composition, ginsenoside content and fundermental satety evaluation with leaf and stem extract of panax ginseng. J Korean Soc Food Sci Nutr 33(5):778-784 https://doi.org/10.3746/jkfn.2004.33.5.778
  7. Hong HY. 2009. Sensory evaluation and characteristics of low caloric muffin by the addition of stevia leaf powder. MS Thesis. Sejong University, Seoul, Korea. pp 47-48
  8. Hong SC, Yoo NH, Yoo JH, Lee KH, Lee HJ, Kim JM, Seong NS, Pyo MK. 2013. Inhibitory effect of elastase and tyrosinase of ginsenoside F1 isolated from panax ginseng leaves. Korean J Pharmacogn 44(1):10-15
  9. Jeon HK, Kim SG, Jung NP. 1991. Effect of ginseng saponin fraction and cyclophosphamide on the tumoricidalactivity of mouse macrophage and the antitumor effect. Korean J Ginseng Sci 15:99-105
  10. Jeon JM, Choi SK, Kim YJ, Jang SJ, Cheon JW, Lee HS. 2011. Antioxidant and antiaging effect of ginseng berry extrat fermented by lacticacid bacteria. J Soc Cosmet Sci Korea 37(1):75-81
  11. Joo CN, Kim JH. 1992. Study on the hypoglycemic action of ginseng saponin on steptozotocin induced diavetic rats. KoreanJ Ginseng Sci 16:192-209
  12. Jung HO, Lee JJ, Lee MY. 2008. The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J Food Preserv 15(4):505-511
  13. Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38(11):1595-1599 https://doi.org/10.3746/jkfn.2009.38.11.1595
  14. Kang HJ, Park JD, Lee HY, Kum JS. 2012. Quality characteristics of muffin added with rice bran. Korean J Food Preserv 19(5):681-687 https://doi.org/10.11002/kjfp.2012.19.5.681
  15. Kang SY, Kim ND. 1992. The antihypertensive effect of red ginseng saponin and the endothelium-derived vascular relaxation. Korean J Ginseng Sci 16:175-182
  16. Kim EJ, Lee JH. 2012. Qualities of muffins made with jujube powder. J Korean Soc Food Sci Nutr 41(12):1792-1797 https://doi.org/10.3746/jkfn.2012.41.12.1792
  17. Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cook Sci 22(6):855-863
  18. Kim JY, Lee KT, Lee JH. 2013. Quality characteristics of bakery products with whole green wheet powder. Korean J Food Cook Sci 29(2):137-146 https://doi.org/10.9724/kfcs.2013.29.2.137
  19. Kim KH, Lee SY, Yook HS. 2009. Quality characteristics of muffins prepared with flowering cherry(Prunus serrulata L. var. spontaneaMax. wils.) fruit powder.J Korean Soc Food Sci Nutr 38(6):750-756 https://doi.org/10.3746/jkfn.2009.38.6.750
  20. Kim KH, Lee YS, Jung IS, Park SY, Chung HY, Lee IR, Yun YS. 1998 Acidic polysaccharide from Panax ginseng, ginsan, induces Th1 cell and macrophage cytokines and generates LAK cells in synerge with r II-2. Plata. Med 64:419-424
  21. Kim MJ, Jung NP. 1987. The effect of ginseng saponin on the mouse immune system. KoreanJ Ginseng Sci 11:130-135
  22. Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19(1):71-77
  23. Lee SH, Kim T, Bae JH. 2011. Palatability traits of muffin prepared with red wine. Korean J Food Preserv 18(6):869-874 https://doi.org/10.11002/kjfp.2011.18.6.869
  24. Nah SY. 1997. Ginseng:recent advances and trands. Korean J Ginseng Sci 21(1):1-12
  25. Olivera AC, Perez AC, Merino G, Prietp JG, Alvarez AI. 2001. Protective effects of Panax Ginseng on muscle injury and inflammation after eccentric exercise. Comp Biochem. Physiol C Pharmacol Toxicol Endocrinol 130, 369:377 https://doi.org/10.1016/S1532-0456(01)00262-9
  26. Park SN, Choi SW, Boo YC. 1990. Effects of flavonoids of ginseng leaves on erythrocyte membranes against singlet oxygen caused damage. Korean J Ginseng Sci 14:191-199
  27. Saltan WJ. 1983. Factors concerning biscuits and muffins. 3rd ed. The AVI Publishing Co. Inc. NY, USA. pp 191-207
  28. Seo EO, Ko SH, Kim KO. 2009. Quality characteristics of muffins containing chungkukjang powder.J East Asian Soc Dietary Life 19(4):635-640
  29. Summu G, Sahin S, Sevimli M. 2005. Microwave, infrared and infrared-microwave combination baking. J Food Eng 71:150-155 https://doi.org/10.1016/j.jfoodeng.2004.10.027
  30. Woo NRY, Ahn MS. 2004. The study of the quality characteristics of cake prepared with far substitute. Korean J Food Culture 19(5):506-515
  31. Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS. 2011. Quality characteristics of muffin prepared with freeze dried-perilla leaves(Perilla frutescens var. japonica HARA) powder. J Korean Soc Food Sci Nutr 40(4):581-585 https://doi.org/10.3746/jkfn.2011.40.4.581
  32. Yoon SB, Hwang SY, Chun DS. 2007. An Investigation of the characteristics of sponge cake with ginseng Powder. Korean J Food Nutr 20(1):20-26

Cited by

  1. Quality Characteristics of Muffins Containing Wheat Sprout Powder vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.784
  2. Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.717
  3. Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.930
  4. Quality Characteristics and Antioxidative Activity of Muffins Added with Coffee Ground Residue Water Extract and Powder vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.076
  5. Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.872
  6. Quality Characteristics of Castella with Panax ginseng Sprout Powder vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.711
  7. Quality characteristics of muffins added with Pholiota adiposa powder vol.21, pp.6, 2014, https://doi.org/10.11002/kjfp.2014.21.6.815
  8. Quality Characteristics of White pan bread with Led Ginseng powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.220
  9. 개다래 분말을 첨가한 머핀의 품질특성 vol.22, pp.2, 2014, https://doi.org/10.20878/cshr.2016.22.2.011
  10. 아마란스잎 분말을 첨가한 머핀의 품질특성 vol.22, pp.4, 2014, https://doi.org/10.20878/cshr.2016.22.4.004
  11. 홍삼정과 부산물을 첨가한 식빵의 품질 특성 vol.30, pp.5, 2014, https://doi.org/10.9799/ksfan.2017.30.5.1096
  12. 수경재배 인삼잎 첨가 개성주악의 항산화 활성 및 품질 특성 vol.30, pp.6, 2014, https://doi.org/10.9799/ksfan.2017.30.6.1191
  13. Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.569