• 동아시아식생활학회지
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• 제23권3호
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• 한국식품조리과학회지
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• 제26권6호
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• pp.821-830
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• 2010

This study was carried out to investigate the quality characteristics and storage of wet noodle with added Cheonnyuncho powder. Wet noodles were prepared at concentration of 1, 3, and 5%(w/w) of the fruit based on flour weight. Moisture content of the noodles with or without Cheonnyuncho powder was 34~36%. Ca, K, Mg, Fe, Mn and Zn contents of Cheonnyuncho noodle were increased at increasing concentrations of Cheonnyuncho powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For hunter's color values of noodles, L(lightness) and b(yellowness) values decreased with increasing concentration of Cheonnyuncho powder, whereas a(redness) value increased. For mechanical characteristics of the noodles, adhesiveness, cohesiveness, chewiness, elasticity, and brittleness of cooked noodle with Cheonnyuncho powder were lower than those of control. The pH of Cheonnyuncho noodle was lower than that of control during storage. Bacterial counts of wet noodle with 1% and 3% fruit powders were lower than those of the control and 5% fruit powder on the 8th day of storage at $5^{\circ}C$. From the sensory evaluation, texture, taste, and overall preference were not significantly different between the control and fruit group, but the color of 5% Cheonnyuncho noodle was significantly higher than that of control (p<0.05). In conclusion, the results of this study suggest that the addition of 1% and 3% Cheonnyuncho powder in combination with flour tended to improve antimicrobial effects during storage when compared to control.

• 한국식품조리과학회지
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• 제29권5호
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• pp.501-509
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• 2013

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.

• 한국식품저장유통학회지
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• 제22권6호
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• pp.838-844
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• 2015

본 연구에서는 천년초의 줄기와 열매를 동결 건조하여 분말화 한 후 기능성 성분으로 Vit. $B_1$, $B_2$, $B_3$, 루틴 및 베타카로틴 등의 비타민, 식이섬유, 조 사포닌을 분석하고, 물리적 특성으로 pH 및 색도, 보수력, 보유력, 팽윤력, 용적밀도, 점액물질 함량 및 수분흡수량을 조사하였다. 천년초 분말의 비타민을 측정한 결과 비타민 C(ascorbic acid)의 함량이 가장 많았으며 줄기가 42.14 mg, 열매가 105.21 mg으로 줄기의 약 2배 이상 더 높게 나타났다. Lutein의 함량은 줄기가 열매 보다 약 2.3배 정도 더 높게 나타났으며 ${\beta}$-carotene의 함량은 열매가 줄기보다 약 2.9배 정도 높은 함량을 나타내었다. 비타민 B의 경우 줄기와 열매의 함량이 각각 비타민 $B_1$(thiamin)는 0.16 mg 및 0.15 mg, 비타민 $B_2$(riboflavin)은 0.08 mg 및 0.12 mg으로 아주 적은양이 함유되어 있었으며 비타민 $B_3$(niacin)은 0.92 mg 및 1.01 mg으로 나타났다. 식이섬유는 줄기에서 수용성 식이섬유가 45.24%, 불용성 식이섬유가 22.15%로 열매보다 높게 나타났다. 조 사포닌은 줄기가 19.30 mg/g, 열매가 25.10 mg/g으로 나타났다. 물리적 특성의 pH는 줄기가 pH 5.34, 열매가 pH 5.07로 약산성이었고 보유력을 제외한 보수력, 용적밀도 및 팽윤력은 줄기가 높게 나타났으며 점질물질의 함량과 수분흡수량도 줄기가 열매보다 더 높게 나타났다. 이러한 결과 보아 천년초에 함유되어 있는 비타민류, 식이섬유 등은 천연 기능성 소재로 이용 가능하며 물리적 특성을 잘 이용한다면 가공적성 및 제품의 기호성을 증진시키는데 유용한 식품소재가 될 것으로 기대된다.

• 한국식품저장유통학회지
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• 제23권1호
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• pp.89-96
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• 2016

천년초 줄기와 열매의 성분특성을 알아보고자 일반성분, 무기성분, 아미노산 함량 및 유리당 함량과 폴리페놀 및 플라보노이드, 항산화 활성을 조사하였다. 천년초 줄기와 열매의 일반성분을 측정한 결과 줄기의 경우 조회분이 10.85%, 조단백질이 8.3%, 조지방이 1.91%이었으며 열매는 조회분이 7.47%, 단백질이 2.62%와 조지방이 1.82%로 나타났다. 무기성분은 K이 가장 높게 나타났으며 줄기보다 열매가 더 높게 나타난 반면 Ca, Mg, Na 및 P의 함량은 열매 보다 줄기가 더 높게 나타났다. 천년초의 주된 아미노산은 줄기의 경우 glutamic acid, aspartic acid, arginine이었고 열매는 glutamic acid, aspartic acid, leucine으로 나타났다. 유리당의 주된 성분은 sucrose, fructose, glucose로 확인되었다. 총 폴리페놀 총 플라보노이드의 함량은 추출 용매에 따라 다소 다르게 나타났으며 75% 에탄올 추출물이 가장 높았고 그 다음으로 75% 메탄올, 물 순으로 나타났지만 그 함량의 차이는 유의적으로 차이가 없었다(p<0.001). 항산화 활성으로 DPPH를 측정한 결과 추출물의 농도가 증가함에 따라 소거 활성능력도 증가하는 경향으로 75% 에탄올 추출물이 가장 높은 소거 활성능력을 보였다. 용매별 $RC_{50}$ 값은 $956.30{\sim}1,267.60{\mu}g/mL$로 우수한 항산화 작용을 나타내었으며 천연 항산화제인 ascorbic acid와 BHA는 각각 $10.50{\mu}g/mL$, $35.05{\mu}g/mL$의 소거능력을 가짐을 확인할 수 있었다. 따라서, 천년초의 줄기와 열매의 영양성분 특성을 확인할 수 있었고 페놀류 및 플라보노이드 함량도 높았으며 항산화 효과가 있어 가공제품 개발이 식품소재로서 유익한 이용도를 높일 것으로 보인다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.