Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성

  • Jeon, Joo Young (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Myung Hyun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 전주영 (숙명여자대학교 식품영양학과) ;
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2022.04.06
  • Accepted : 2022.04.27
  • Published : 2022.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

Keywords

Acknowledgement

본 논문(저서)은 교육부 및 한국연구재단의 4단계 두뇌한국21 사업(4단계 BK21 사업)으로 지원된 연구입니다.

References

  1. Baik OD, Marcotte M, Castaigne F. 2000. Cake baking in tunnel type multi-zone industrial ovens part II. Evaluation of quality parameters. Food Res. Int., 33(7):599-607 https://doi.org/10.1016/S0963-9969(00)00096-X
  2. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181(4617):1199-1200 https://doi.org/10.1038/1811199a0
  3. Chang SY, Song JH, Kwak YS, Han MJ. 2012. Quality characteristics of gondre tofu by the level of Cirsium setldens powder and storage. J. Korean Soc. Food Cult., 27(6):737-742 https://doi.org/10.7318/KJFC/2012.27.6.737
  4. Choi SH. 2015. Quality characteristics of muffins added with kale powder. Korean J. Culin. Res., 21(2):187-200
  5. Choi SH. 2016. Quality characteristics of muffins added with amaranth leaf powder. Korean J. Culin. Res., 22(4):51-64
  6. Chung ES, An SH. 2015. Physicochemical and sensory characteristics of muffins added with wheat sprout powder. Korean J. Culin. Res., 21(4):207-220
  7. Chung MS, Um HJ, Kim CK, Kim GH. 2007. Development of functional tea product using Cirsium japonicum. J. Korean Soc. Food Cult., 22(2):261-265
  8. Hae JH, Jung IC. 2013. Quality characteristics of muffin added with buckwheat powder. J. East Asian Soc. Diet. Life, 23(4):430-436
  9. Hong JY. 2019. Quality characteristics of muffin added with Elaeagnus multiflora powder. Korean J. Food Preserv., 26(1):74-82 https://doi.org/10.11002/kjfp.2019.26.1.74
  10. Hwang YK, An HL. 2020. Quality characteristics of muffins with molasses. Korean J. Culin. Res., 26(3):55-66
  11. Jang MR, Park HJ, Hong EY, Kim GH. 2014. Comparison of the antibacterial activity of domestic Cirsium japonicum collected from different regions. Korean J. Food Cook. Sci., 30(3):278-283 https://doi.org/10.9724/kfcs.2014.30.3.278
  12. Joo SY. 2013. Antioxidant activities of medicinal plant extracts. J. Korean Soc. Food Sci. Nutr., 42(4):512-519 https://doi.org/10.3746/JKFN.2013.42.4.512
  13. Jeon SY, Jeong SH, Kim HC, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzoic acid. Korean J. Food Cook. Sci., 18(5):121-126
  14. Jeon SY, Kim MY, Han YS. 2021. Effects of Cirsium nipponicum powder on the quality and antioxidant activities of pork patties. Korean J. Food Nutr., 34(4):347-355 https://doi.org/10.9799/KSFAN.2021.34.4.347
  15. Joung YM. 2019. Baking characteristics of white bread containing added varieties of rice powder. Korean J. Food Preserv., 26(1):83-89 https://doi.org/10.11002/kjfp.2019.26.1.83
  16. Jun HI, Kim YA, Kim YS. 2014. Antioxidant activities of Rubus coreanus miquel and Morus alba L. fruits. J. Korean Soc. Food Sci. Nutr., 43(3):381-388 https://doi.org/10.3746/JKFN.2014.43.3.381
  17. Jung YM, Oh HS, Kang ST. 2015. Quality characteristics of muffins added with red ginseng marc powder. J. Korean Soc. Food Sci. Nutr., 44(7):1050-1057 https://doi.org/10.3746/JKFN.2015.44.7.1050
  18. Kang NE, Wu XB, Kim EK, Kim HY. 2020. Antioxidant and sensory quality characteristic of muffin with fermented turmeric powder. J. Korean Soc. Food Cult., 35(1):117-125 https://doi.org/10.7318/KJFC/2020.35.1.117
  19. Katsube T. Tabata H. Ohta Y. Yamasaki Y. Anuurad E, Shiwaku K. Yamane Y. 2004. Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J. Agric. Food Chem., 52:2391-2396 https://doi.org/10.1021/jf035372g
  20. Kim DS, Choi BB, Kim YS. 2020. The effect of kaniwa (Chenopodium pallidicaule) flour addition on physical properties and retarding retrogradation by shelf-life of muffin. Korean J. Culin. Res., 26(12):150-163
  21. Kim EM, Won SI. 2009. Functional composition and antioxidative activity from different organs of native Cirsium and Carduus Genera. Korean J. Food Cook. Sci., 25(4):406-414
  22. Kim MH. 2022. Quality characteristics of muffin added with Taraxacum coreanum powder. Korean J. Culin. Res., 28(3):13-21
  23. Kim SJ, Kim HY. 2019. Effect of hibiscus powder (Hibiscus sabdariffa L.) on the quality of muffins. Korean J. Community Living Sci., 30(4):517-527 https://doi.org/10.7856/kjcls.2019.30.4.517
  24. Kim SY. 2020. Quality characteristics and antioxidant activities of muffins with curry powder. Korean J. Culin. Res., 26(12):197-204
  25. Kyung CH. 2021. This is thistle. BookLab, Seoul, Korea, pp. 149-154
  26. Lee BB, Park SR, Han CS, Han DY, Park EJ, Park HR, Lee SC. 2008. Antioxidant activity and inhibition activity against α-Amylase and α-Glucosidase of viola mandshurica extracts. J. Korean Soc. Food Sci. Nutr., 37(4):405-409 https://doi.org/10.3746/JKFN.2008.37.4.405
  27. Lee HY, Jung HA, Kim DH, Kwon HJ, Lee MH, Kim AN, Park CS, Yang KM, Bae HJ. 2011. Studies on functional properties of mulberry leaf extracts and quality characteristics of mulberry leaf muffins. Korean J. Food Cook. Sci., 27(4):27-34 https://doi.org/10.9724/kfcs.2011.27.4.027
  28. Lee JK, Lee KJ, Jo HJ, Kim KI, Yoon JA, Chung KH, Song BC, An JH. 2013. Quality characteristics of muffins containing Akebia quinata leaves powder. Korean J. Food Nutr., 26(4):879-885 https://doi.org/10.9799/KSFAN.2013.26.4.879
  29. Lee SE, Lee JH. 2013. Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder. Korean J. Food Sci. Technol., 45(1):53-58 https://doi.org/10.9721/KJFST.2013.45.1.53
  30. Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol., 37(2):233-240
  31. Lee SW, Lee SJ, Kim YH, 2018. Development of specific SNP molecular marker from thistle using DNA sequences of ITS region. J. Plant Biotechnol., 45(2):102-109 https://doi.org/10.5010/JPB.2018.45.2.102
  32. Nagae S, Imai S, Sato T, Kaneko Y, Otsubo H. 1976. Quality characteristics of soft wheats and their use in Japan, 1: Methods of assessing wheat suitability for Japanese products. Cereal Chem., 53(6):988-997
  33. No JH, Yoon HN, Park SR, Yoo SJ, Shin MS. 2016. Color stability of chlorophyll in young barley leaf. J. East Asian Soc. Diet. Life, 26(4):314-324 https://doi.org/10.17495/easdl.2016.8.26.4.314
  34. Oyaizu M. 1986. Studies on products of browning reaction: antioxidant activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr., 986(44):307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
  35. Park HY, Kim BK. 2014. Manufacturing optimization of wet noodle added with leaf powder of freeze-dried Cirsium setidens Nakai. Food Eng. Prog., 18(2):130-139 https://doi.org/10.13050/foodengprog.2014.18.2.130
  36. Park JB, Lee KY, Lee HG. 2021. Physicochemical and antioxidant properties of muffins with acai berry concentrate-loaded nanocapsules. J. Korean Soc. Food Sci. Nutr., 53(2):181-186
  37. 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
  38. Ryu SY, Jung HS, Park SH, Shin JH, Jung HA, Joo NM. 2008. Optimization of muffins containing dried leek powder using response surface methodology. J. Korean Diet Assoc., 14(2):105-113
  39. Seo SH, Lee HJ, Kim JW. 2008. Nutrition transition in Korea and other countries. J. Korean Elem. Educ., 19(1):31-55 https://doi.org/10.20972/kjee.19.1.200807.31
  40. Sung NJ, Kim SH, Shin JH, Kang MJ, Yang SM. 2010. Quality characteristics of functional muffins containing black garlic extract powder. Korean J. Food Cook. Sci., 26(6):737-744
  41. Swain T, Hillis WE. 1959. The phenolic constituents of Prunus domestica. I. - The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 10(1):63-68 https://doi.org/10.1002/jsfa.2740100110
  42. Ministry of Food and Drug Safety. 2022. Korean food standards codex. Available from:http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263, [accessed 18 April 2022]