• 한국식품영양학회지
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• 제30권2호
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• pp.269-281
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• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• 한국조리학회지
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• 제22권8호
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• pp.182-191
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• 2016

본 연구에서는 밤을 건조하여 분쇄한 분말을 첨가하여 제조한 양갱의 물리적인 특성과 항산화 활성, 관능검사를 실시하여 제품 특성을 분석하였다. 밤 분말을 첨가하지 않은 양갱의 수분 함량은 35.10%이었으나, 밤 분말의 첨가량이 증가함에 따라 39.24~45.24%로 점차 증가하였다. 밤 양갱의 색도측정에서 명도(L)와 황색도(b)는 밤 분말의 첨가량이 증가할수록 감소한 반면, 적색도(a)는 증가하였다. 총 페놀 화합물 및 항산화 활성은 밤 분말 첨가량이 증가할수록 총 페놀함량과 DPPH free radical 소거능은 유의적으로 증가하였다. 기계적인 조직감은 밤 분말을 첨가할수록 경도, 부착성, 응집성, 씹힘성은 증가하였으나, 탄력성과 끈적임성은 감소하였다. 밤 분말을 첨가한 양갱의 전체적인 기호도는 맛, 색, 향, 씹힘성, 부드러운 정도, 전체적인 기호도는 밤 분말 10% 첨가군에서 가장 높게 나타났다. 이상의 결과로 볼 때 양갱에서 밤 분말 첨가는 10~15%가 가장 적당할 것으로 사료되며, 기능성 가공 식품의 제품 개발 및 연구에 밤의 활용도를 높여 가공식품의 시장에 도입하면 밤 생산 및 밤을 이용한 상품개발에 바람직하며, 밤을 대량 생산하는 공주 지역 발전에도 도움이 될 것으로 사료된다.

• 한국축산식품학회지
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• 제34권4호
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• pp.533-542
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• 2014

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The $IC_{50}$ value of DPPH hydroxyl scavenging of LBE was $132{\mu}g/mL$. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.

• 한국식품영양학회지
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• 제26권4호
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.529-537
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• 2010

To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

• 한국식품조리과학회지
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• 제8권2호
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• pp.65-71
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• 1992

The objective of this study was to evaluate the effect of the Seoktanbyung, when the ingredients were changed in a variety aspects; the amount of sweetpersimon flour to rice flour, and the amont of water and several kinds of sweeteners as sugar, syrup and honey. The evaluation of these resul were as followings: 1. The standard recipes of Segktanbyung were that the ratio of 30% of sweetpersimon flour was added to ingredients for it. In case of group of sugar added, 30 g of sugar and 90 ml of water were added, in case of group of syrup added, 40 ml of syrup and 60 ml of water, and in cage of group of honey added, 40 ml of honey and 60 ml of water were added. 2. According to the sensory evaluation, the color, flavor, softness, overall quality of Seoktanbyung were the most excellent the ratio of sweetpersimon flour 30%. The grain was gradually coarsen accrording to incremont of sweetpersimon flour added, but chewiness was gradually diminished. The moistness increase according to increment of sweeteners, sweetness was felt heavily according to gradual increment of sweetpersimon flour and sweeteners. 3. According to Instron evaluation, the hardness, gumminess, adhesiveness and chewiness of Seoktanbyung were shown to significant differences, however, the cohesiveness and springiness of it were not shown to significant differences. 4. The evaluation of colors which were shown that as more sweetpersimon flour was added, lightness was diminished, and ${\Delta}E$ which represents total difference in colors was incresed. 5. The content of moisture in Seoktanbyung is such as; 42.96% in sugar added, 38.73% in syrup added, 37.43% in honey added.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.70-77
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• 2007

The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of ${\beta}$-glucan, 2%, 4% and 6%. Addition of ${\beta}$-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% ${\beta}$-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and ${\beta}$-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% ${\beta}$-glucan group, while redness was decreased with increasing ${\beta}$-glucan content. The color of the cake crumb was not significantly different between the control and ${\beta}$-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of ${\beta}$-glucan up to 4% did not affect the quality of sponge cake.

• 한국식품영양학회지
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• 제28권4호
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• pp.635-642
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• 2015

This study was performed to investigate the physiological functionality of jerusalem artichokes and to define its antioxidant potential. The study also evaluated mook prepared with jerusalem artichokes powder as a new functional food for ameliorating Diabetes Mellitus. Regarding the chromaticity of mook prepared with jerusalem artichoke, lightness decreased as the amount of jerusalem artichoke increased (p < 0.05), while the redness and yellowness values increased significantly (p < 0.05). Regarding the mechanical properties, hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly as the amount of jerusalem artichoke increased (p < 0.05). The total polyphenol and flavonoid contents of JA30 were 7.36 mg TAE/g and 2.15 mg RE/g, respectively, which were higher than those of the control group(3.50 mg TAE/g and 0.76 mg RE/g, respectively). The DPPH and ABTS scavenging abilities ($IC_{50}$) for JA30 were 4.40 and 5.70 mg/mL, respectively, indicating a higher radical scavenging ability than the control group (7.59 and 7.24 mg/mL, respectively). The ${\alpha}-glucosidase$ inhibitory effect ($IC_{50}$) of JA30 and the control group was 18.91 and 24.01 mg/mL, respectively. Based on the above-described results, mook containing jerusalem artichoke powder is expected to ameliorate diabetes with antioxidant activity, ${\alpha}-glucosidase$ inhibitory effect, and sensory factor. Also, it is believed that this functional material has the potential to improve health.

• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

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.

• 한국식품과학회지
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• 제26권4호
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• pp.459-463
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• 1994

Bacillus polymyxa No. 26이 생산하는 생전분 당화형 ${\beta}-amylase$를 쌀가루 반죽시 첨가하여 $45^{\circ}C$에 5시간 둔후 증자하여 제조한 절편을 $4^{\circ}C$ 저온실에 40시간 동안 저장하면서 기계적 검사와 관능검사에 의하여 물성과 맛을 측정 하고 효소 무 첨가의 경우와 비교하여 노화억제 효과를 조사하였다. 기계적 검사시 효소 무 첨가구의 경우는 40시간까지도 굳지 않아 노화되지 않았으며, 경도, 점착성, 씹힘성에서도 큰 차이를 보였다. 관능검사시에도 경도, 촉촉함성, 단맛에 있어서 효소 첨가효과가 크게 나타났으며 떡의 제조시 효소의 이용으로 설탕첨가를 생략할 수 있고 소화성과 맛을 좋게하므로서 품질을 향상시킬 수 있었다.