Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder

민들레복합분말 첨가 쌀 쿠키의 항산화적, 관능적 품질특성

  • Byeon, Yang Soo (Department of Food Science and Nutrition, Yongin University) ;
  • Ra, Ha Na (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Hae Young (Department of Food Science and Nutrition, Yongin University)
  • Received : 2016.12.21
  • Accepted : 2017.02.06
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the characteristics of rice cookies with varying amounts (0, 250, 500, and 750 mg) of dandelion complex powder. Dandelion powder is considered a functional food with skin-moisturizing and atopic skin improvement effects by KFDA. Quality characteristics of AF343 and rice cookies were measured by determining antimicrobial activities, physical characteristics, sensory evaluation values, and antioxidant activities. An antibiotic susceptibility test of the powder showed positive activities in Escherichia coli (O157:H7), Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Rice cookie containing 250-500 mg powder showed significantly increased antioxidant activities compared to controls (p<0.05). However, sensory intensities between the two sample groups were not significantly different. Thus, rice cookies containing 250-500 mg dandelion complex powder were successfully developed to improve antioxidant and antimicrobial qualities. These products may attract the attention of health-conscious consumers in the highly competitive cookie industry.

본 연구에서는 민들레, 결명자, 유근피 및 건자두 등을 복합 추출한 개별인정형 건강기능식품 민들레복합분말 AF-343을 이용하여 항균력을 검정하고, 쌀 쿠키 1개 분량에 250, 500 및 750 mg 나누어 첨가하여 항산화적 이화학적 관능적 품질특성을 알아보았다. 민들레복합분말의 수분, 회분함량은 각각 6.67, 11.98%이었고, 조단백 및 조지방 함량은 7.55, 2.48%로 측정되었다. 색도색 차계에 의한 측정 결과 L값 +47.62 a값 +1.98, b값 +27.39로 나타났으며, pH는 4.80의 값으로 산성의 범위로 나타났다. Paper disc 방법에 의한 항균력 검정은 E. coli O157:H7 균주가 $3.31{\pm}0.10cm$의 clear zone을타냈으며, S. aureus, B. cereus 및 L. monocytogenes는 각각 $2.68{\pm}0.39$, $1.97{\pm}0.21$, 및 $1.85{\pm}0.76cm$로 측정되었다. MIC 결과 또한, E. coli O157:H7 0.50-0.25 mg/mL, S. aureus 1.00-0.50 mg/mL, B. cereus와 L. monocytogenes는 2.00-1.00 mg/mL로 측정되어 paper disc 방법으로 측정된 결과와 일관성 있게 측정되었다. 쿠키 반죽은 민들레복합분말의 첨가량이 증가할수록 퍼짐성 지수가 증가하였고 D500 및 D750은 대조군 및 D250 시료보다 유의적으로 높은 퍼짐성을 보였다(p<0.05). 손실률은 민들레복합분말 첨가량에 따라 증가하는 경향을 보였으나 유의차는 없었다. 비교 시료군의 밀도는 $1.07{\pm}0.58-1.10{\pm}0.00g/mL$ 사이의 값으로 대조군보다 낮은 경향을 보였으나 유의적 차이는 보이지 않았다. pH는 대조군, D250, D500 및 D750가 각각 7.67, 7.53, 7.44 및 7.30으로 민들레복합분말의 첨가량이 증가할수록 유의적으로 낮아지는 결과를 보였다(p<0.05). 민들레복합분말 첨가 쌀 쿠키의 일반성분은 조단백질이 대조군, D250, D500 및 D750 시료가 각각 6.09%, 5.89%, 5.79% 및 5.71% 순으로 유의적으로 감소하였고(p<0.05), 조지방은 대조군이 26.11%로 다른 시료와 비교하여 유의적으로 가장 높았다(p<0.05). 색도 측정 결과 D500 및 D750이 대조군, D250 시료와 비교하여 L값, b값에서 유의적으로 낮게 측정되었고(p<0.05), 적색도는 a값은 유의차를 보이지 않았다. 항산화력의 지표 물질로 이용되는 총 페놀 함량은 D500 및 D750이 201.47, 및 230.33 mgGAE/100g으로 대조군, D250과 비교하여 유의적으로 높게 나타났고(p<0.05), DPPH free radical 소거능도 페놀함량과 유사한 결과를 보였다. 관능적 특성 강도시험 결과 달콤한 향과 고소한 향은 시료간의 유의차가 없었고 달콤한 향미와 고소한 향미는 D750의 시료가 유의적으로 약하게 평가되었다(p<0.05). 기호도 검사에서는 외관과 고소한 향에서는 유의차가 없었으나 달콤한 향과 향미 및 고소한 향미 등의 항목에서 D750 시료의 기호도가 유의적으로 낮게 평가되었다(p<0.05). 본 연구에서는 아토피를 포함한 알러지 질환과 염증관련 질병개선, 식중독 및 염증 유발 병원성 미생물에 대한 항균력이 뛰어난 천연유래 기능성 식품 소재 민들레복합추출분말을 소비자 입장에서 간편하고 더 쉽게 접근 할 수 있도록 민들레분말 첨가 쿠키를 개발하였다. 쿠키 1개 분량에 민들레복합분말을 250 mg 첨가하였을 때 1일 2개 정도, 500 mg 첨가 한 경우에는 1일 1개 정도 먹으면 민들레복합분말 일일 섭취 권장량 750 mg의 약 70%를 충족 시킬 수 있으며, 기호도의 감소 없이 피부보습 및 아토피 피부 개선에 도움이 될 수 있는 건강을 고려한 간식이 될 수 있을 것으로 생각된다.

Keywords

References

  1. Han SH, Lee SK. Regional disability free life expectancy and related factors in Korea. Korea J. Population Studies 35: 209-232 (2012)
  2. Choi JH, Lee ES, Lee YJ, Lee HS, Chang HJ, Lee KE, Yi NY, Ahn Y, Kwak TK. Food safety and nutrition education program for elderly and assessment of program effectiveness based on health belief model. J. Korean Soc. Food Sci. Nutr. 45: 1366-1374 (2016) https://doi.org/10.3746/jkfn.2016.45.9.1366
  3. Ministry of food and drug safety. '15 Actual output of health functional foods. Available from: http://www.mfds.go.kr/index.do?mid=675&seq=32955&sitecode=1&cmd=v. Accessed Nov. 1, 2016.
  4. Jung KH. Research direction for functional foods safety. J. Fd. Hyg. Saf. 25: 410-417 (2010)
  5. Ministry of Food and Drug Safety. Individual functional food. Available from: http://www.foodsafetykorea.go.kr/portal/board/boardDetail.do?menu_no=489&bbs_no=bbs123&ntctxt_no=21533&menu_grp=MENU_GRP02. Accessed Nov. 1, 2016.
  6. Min KC, Jhoo JW. Antioxidant activity and inhibitory effect of Taraxacum officinale extracts on nitric oxide production. Korean J. Food Sci. Technol. 45: 206-212 (2013) https://doi.org/10.9721/KJFST.2013.45.2.206
  7. Choi HY, Song SH, Ham IH, Bu YM, Kim HC, Lee MH. Antiinflammatory effect and contents from the aerial part and root of the various Taraxacum spp. distributed in Korea. Kor. J. Herbology 25: 77-84 (2010)
  8. Cho BJ, Kim MJ, Song YO. Effects of root of Taraxacum coreanum Nakai on the inhibition of inflammation and oxidative stress induced by lipopolysaccharide in ICR Mice. J. Korean Soc. Food Sci. Nutr. 44: 1763-1770 (2015) https://doi.org/10.3746/jkfn.2015.44.12.1763
  9. Cherng JM, Chiang W, Wang JH, Lin CM, Lee CY, Shih CM, Chiang LC. Anthraquinones of edible wild vegetable Cassia tora stimulate proliferation of human $CD4^+$ T lymphocytes and secretion of interferon-gamma or interleukin 10. Food Chem. 107: 1576-1580 (2008) https://doi.org/10.1016/j.foodchem.2007.10.005
  10. Lim SJ, Han HK. Hypoglycemic effect of fractions of Cassia tora extract in streptozotocin-induced diabetic rats. Korean J. Food Cook. Sci. 13: 23-29 (1997)
  11. Choi HS, Cha SS, Na MS, Shin KM, Lee MY. Effect of the ethanol extract of Cassia tora L. on antioxidative compounds and lipid metabolism in hepatotoxicity of rats-induced by ethanol. J. Korean Soc. Food Sci. Nutr. 30: 1177-1183 (2001)
  12. Donovan JL, Meyer AS, Waterhouse AL. Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica). J. Agr. Food Chem. 46: 1247-1252 (1998) https://doi.org/10.1021/jf970831x
  13. Yu MH, Im HG, HwangBo MH, Lee JW, Lee IS. Induction of apoptosis by immature Prunus salicina Lindl. cv. Soldam. Korean J. Food Sci. Technol. 37: 221-227 (2005)
  14. Yang HJ, Park KW, Kim HS, Cho SM, Park KM. Effect of antiatopic allergic reaction in response to oriental herb extracts. Korean J. Food Sci. Technol. 42: 109-114 (2010)
  15. Kim MS, Park JD, Lee HY, Kum JS. Effect of rice flour prepared with enzyme treatment on quality characteristics of rice cookies. J. Korean Soc. Food Sci. Nutr. 42: 1439-1445 (2013) https://doi.org/10.3746/jkfn.2013.42.9.1439
  16. Jung JH, Yoon HH. Sensory characteristics and consumer acceptance of gluten-free rice pasta with added buckwheat, mungbean and acorn starches. Korean J. Food Cook. Sci. 32: 413-425 (2016) https://doi.org/10.9724/kfcs.2016.32.4.413
  17. Kim JN, Shin WS. Physical and sensory properties of chiffon cake made with rice flour. Korean J. Food Sci. Technol. 41: 69-76 (2009)
  18. Kim HY, Lee IS, Kang JY, Kim JY. Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol. 34: 642-646 (2002)
  19. AACC. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, Washington, DC, USA. pp. 10-52, 100-103 (2000)
  20. Ra HN, Kim HY. Antioxidant and antimicrobial activities of Curcuma aromatica Salisb. with and without fermentation. Korean J. Food Cook. Sci. 32: 299-306 (2016) https://doi.org/10.9724/kfcs.2016.32.3.299
  21. Carson CF, Hammer KA, Riley TV. Broth micro-dilution method for determining the susceptibility of Escherichia coli and Staphylococcus aureus to the essential oil of Melaleuca alternifolia (tea tree oil). Microbios 82: 181-185 (1995)
  22. AOAC. Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists, Washington DC, USA. pp. 33-36 (2000)
  23. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965)
  24. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1191-1200 (1958)
  25. Kim HY, Kim MR, Koh BK. Food quality evaluation. Hyoilbooks, Seoul, Korea. pp. 193-202 (2009)
  26. Madigan MT, Brock T, Martinko JM, Dunlap P, Clark DP. Brock biology of microorganisms. 12th ed. Addison-Wesley, Boston, MA, USA (2006)
  27. Kim YH, Kang HJ, Kim SH, Lee EJ, Cha IH, Lee WW. Production of toxoid and monoclonal antibody by mutation of toxin gene from Escherichia coli O157: H7 for detection of low levels of the toxin I. Expression of toxoid by mutagenesis of verotoxin gene. Korean J. Vet. Res. 41: 189-195 (2001)
  28. Lee EJ, Bae SY, Namkung W, Lee YH. Antibacterial and antiinflammatory effects of medicinal plants against acne-inducing bacteria. J. Soc. Cosmet. Sci. Korea 36: 57-63 (2010)
  29. Kim NH, Koo JM, Rhee MS. Thermal resistance characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a multi-grain soy milk product. Korean J. Food Sci. Technol. 47: 593-598 (2015) https://doi.org/10.9721/KJFST.2015.47.5.593
  30. Lee SH, Park HJ, Hur EY, Cho YS, Cho SM. Antioxidative and antimicrobial qualities of different parts of the dandelion plant(Taraxacum officinale) from different habitats. Korea Soc. Community Living Sci. 15: 85-90 (2004)
  31. Yun JH, Lee JH, Kim TH, Lyu YS, Kang HW. Study on antigastritic and anti Helicobacter pylori effects from water extract of Ulmus Davidiana var. Japonica Nakai. J. Korean Orient. Med. Soc. 22: 108-114 (2008)
  32. Chan GY, Kim HJ. Antimicrobial effects of extracts of Taraxacum officinale H. on acnes strains. Intent. J. Complement. Intergrative Altern. Med. 7: 3-16 (2011)
  33. Song JH, Lee JH. The Quality and antioxidant properties of cookies containing codonopsis lanceolata powder. Korean J. Food Sci. Technol. 46: 51-55 (2014) https://doi.org/10.9721/KJFST.2014.46.1.51
  34. Jung S, Kang WW. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J. Food Preserv. 18: 33-38 (2011) https://doi.org/10.11002/kjfp.2011.18.1.033
  35. Doescher LC, Hoseney RC. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem. 62: 263-266 (1985)
  36. Kissell LT, Yamazaki WT. Protein enrichment of cookie flours with wheat gluten and soy flour derivatives (baking performance). Cereal Chem. 60: 46-50 (1975)
  37. Choi SH. Quality characteristics of Curcuma Longa L. cookies prepared with various levels of rice flour. Culi. Sci. Hos. Res. 18: 215-226 (2012)
  38. Cho HS, Kim KH. Quality characteristics of cookies prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder. J. Korean Soc. Food Sci. Nutr. 42: 1799-1804 (2013) https://doi.org/10.3746/jkfn.2013.42.11.1799
  39. Choi JE, Lee JH. Quality and antioxidant attributes of cookies supplemented with cranberry powder. Korean J. Food Sci. Technol. 47: 132-135 (2015) https://doi.org/10.9721/KJFST.2015.47.1.132
  40. Hwang JS, Lee BH, An X, Jeong HR, Kim YE, Lee I, Lee H, Kim DO. Total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of Allium hookeri. Korean J. Food Sci. Technol. 47: 216-266 (2015)
  41. Byeon YS, Kim HY. Antioxidative characteristics of dried type sodium reduced chicken bibimbap using dandelion complex extract powder of AF-343 as a home meal replacement. Korean J. Food Cook. Sci. 31: 378-386 (2015) https://doi.org/10.9724/kfcs.2015.31.3.378

Cited by

  1. Antioxidant and Anti-inflammatory Effects of Taraxacum hallaisanense Nakai Extracts vol.26, pp.3, 2018, https://doi.org/10.11625/KJOA.2018.26.3.501