• 한국조리학회지
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• 제23권1호
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• pp.28-36
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• 2017

This study made macaroon with the addition of Helianthus tuberosus L. powder so as to increase the application of Helianthus tuberosus L. powder (HTP) to food products and look into the quality characteristics depending on an addition ratio. Helianthus tuberosus L. powder 0%, 0.5%, 1.0%, 1.5%, and 2.0% were added, respectively, to make macaroon. As Helianthus tuberosus L. powder was added more, the moisture content tended to decrease more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, lightness and yellowness tended to reduce more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, the content of total phenol compounds and DPPH radical scavenging activity were significantly increased (p<0.001). In terms of texture analysis, hardness, gumminess, cohesiveness and chewiness were significantly increased, as the Helianthus tuberosus L. powder was increased (p<0.05). In terms of sensory test, regarding taste, 0.5% HTP group had the highest points. And as color, flavor, and texture were improved, 1.5% HTP showed the most desirable result in terms of overall acceptability. Results, if Helianthus tuberosus L. powder is added for cooking macaroon, it seems to increase anti-oxidation function and develop functional macaroon with excellent sensory factors.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.196-205
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• 2019

본 연구는 돼지감자 분말을 첨가한 발효유 제조의 이화학적 분석을 통해서 돼지감자를 식품소재로써 활용하고자 첨가량에 따른 발효 품질특성을 분석하였다. 돼지감자 분말 1%, 3%, 5% 첨가 발효유 중 5% 첨가구가 산 생성이 가장 우수하였고, 유산균 수도 가장 높게 생장하였다. 또한, 유산 생성이 활발하였고, 항산화 활성과 항균활성도 높았다. 점도는 5% 첨가구에서 가장 높았는데, 물성적인 측면에서 고려할 사항으로 사료된다. 돼지감자분말 첨가 발효유 생산이 유가공산업의 활성화에 기여하길 기대한다.

• 한국지역사회생활과학회지
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• 제24권2호
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• pp.233-241
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• 2013

This study was conducted to evaluate the quality characteristics and the hypoglycemic effect of cookies containing Helianthus tuberosus powder (HTP). To examine the effect of adding HTP, cookies with various HTP contents (0%, 10%, 20%, 30%, 40%) were made and compared for their quality characteristics. The pH of cookie doughs decreased significantly (p<0.05) as the content of HTP increased. However, the density did not show significant difference among samples. The spread ratio and loss rate in cookies showed significant increase (p<0.05) as the content of HTP increased. However the leavening rate and the hardness of the cookies decreased significantly (p<0.05) when HTP content increased. Color measurement also showed significant difference among samples, although the cookie sample with 10% HTP powder showed the highest scores from consumer tests and liking score, the cookie samples with 30% HTP were selected to measure the hypoglycemic effect of Helianthus tuberosus compared to control cookies and bread. Ten healthy subjects in their twenties participated in measuring blood glucose levels after intake of bread, control cookie, or 30% HTP cookie. Blood glucose level was measured after fasting 12 hours, before eating, and 30, 60, 90, and 120 minutes after taking the samples. As a result, the blood glucose levels at 30min after meals showed significant (p<0.05) difference among treatments: the lowest when taken the cookies added 30% HTP. However there was no difference in the blood glucose levels at 60min, 90min, and 120min after the sampling.

• 한국식품영양학회지
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• 제36권6호
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• pp.471-478
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• 2023

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 ㎍ GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

• 한국미생물·생명공학회지
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• 제50권2호
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• pp.228-234
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• 2022

Helianthus tuberosus is perennial plant as Compositae family and is shown various physiological activities such as analgesic, antipyretic, anti-inflammatory, anti-fungal, anti-spasmodic, aperient, cholagogue, diuretic, spermatogenic, stomachic, and tonic effects. In this study, we investigated the antidiabetic and anti-inflammatory effects of pancake mixture powder (PM) supplemented with H. tuberosus (PMH) in rat skeletal muscle L6 cells and murine macrophage RAW 264.7 cells, respectively. PM and PMH inhibited in vitro α-glucosidase activity. Glucose consumption was increased by PM and PMH without cytotoxicity in rat myoblast L6 cells. Western blot analysis revealed that PM and PMH down-regulated glycogen synthase kinase (GSK)-3β activation in L6 cells. PM and PMH inhibited inflammatory mediator, nitric oxide (NO) production without cytotoxicity in LPS-induced RAW 264.7 cells. The anti-diabetic and anti-inflammatory effects of PMH was more stronger than those of PM. Anti-diabetic and anti-inflammatory effects of PMH would be due to functional characteristics of the supplemented H. tuberosus and the presence of garlic and onion used as ingredients of PM. Taken together, our results that addition of functional materials such as H. tuberosus in product has synergic effects and PMH is potential candidate for treatment of diabetes through inhibiting inflammation.

• 동아시아식생활학회지
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• 한국식생활문화학회지
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• 제29권2호
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• 한국조리학회지
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• 제16권3호
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• pp.259-267
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• 2010

본 연구는 돼지감자 가루를 0%(Control군), 3%, 6%, 9%, 12%로 첨가량을 달리하여 설기떡을 제조한 후 설기떡의 수분 함량, pH 측정, 색도, texture 측정 그리고 관능검사를 실시하였다. 설기떡의 수분 함량은 대조군이 44.22%였으며, 돼지감자 가루의 첨가량이 증가할수록 36.10~5.89%의 유의적인 차이를 보였다. 색도는 대조군의 경우 명도가 84.56이었으며, 돼지감자 가루의 첨가량이 증가할수록 유의적으로 감소하였다. 적색도는 대조군이 -0.66을 나타내었고, 돼지감자 가루의 첨가량이 증가함에 따라 유의적으로 수치가 증가하였다. 황색도의 경우 대조군이 11.50으로 가장 낮은 값을 나타내었으며, 돼지감자 가루의 첨가량이 증가함에 따라 유의적으로 증가하는 경향을 보였다. 돼지감자 가루를 첨가한 설기떡의 texture 측정 결과, 경도는 대조군이 $5958.33\;g/cm^3$으로 가장 높은 값을 나타내었고, 돼지감자가루 첨가군은 $4,702.24{\sim}5,744.44\;g/cm^3$의 값을 나타내었다. 부착성은 돼지감자 가루 첨가량 증가에 따라 유의적으로 감소하는 경향을 나타내었으며, 3% 첨가군에서 12.59g으로 가장 높은 값을 나타내었다. 응집성은 돼지감자 가루 3% 첨가군에서 82.72%로 가장 높았고, 돼지감자 가루 12% 첨가군에서 26.03%로 가장 낮았다. 탄력성은 돼지감자 가루 3% 첨가군에서 116.59%로 가장 높게 나타났으나, 모든 첨가군에서 유의적인 차이는 보이지 않았다. 점착성은 대조군이 964.90%이었고, 돼지감자 가루 첨가량이 3%일 때 가장 높은 값을 나타내어 돼지감자 가루 첨가량 증가에 따라 점착성이 유의적으로 감소하는 경향을 보였다. 설기떡에 대한 관능검사 결과, 돼지감자 가루 6% 첨가군이 색의 강도, 돼지감자 냄새, 구수한 냄새 그리고 구수한 맛을 상대적으로 강하게 느낌으로써 전반적인 선호도가 가장 좋게 평가되었다. 따라서 본 연구에서 설기떡 제조를 위한 돼지감자 가루의 최적 첨가 함량은 6%로 나타났다.

• 한국식품영양과학회지
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• 제42권1호
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• pp.68-75
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• 2013

돼지감자 잎의 활용 및 생리활성을 증가시킬 수 있는 적정 추출방법을 알아보고자 환류냉각, 상온교반, 가압가열 및 저온고압 추출법을 이용하여 추출한 돼지감자 잎 추출물의 생리활성을 비교하였다. 추출수율은 가압가열추출, 환류냉각추출, 상온교반추출, 저온고압추출 순으로 높은 수율을 나타내었다. 폴리페놀 함량은 상온교반추출 및 환류냉각추출의 경우 대등한 함량을 나타낸 반면 가압가열추출 및 저온고압추출에서는 유의적으로 높은 함량을 나타내었으며, 플라보노이드 함량은 가압가열추출 및 저온고압추출에서 높은 함량을 나타내었다. Proanthocyanidin 함량에서는 저온고압추출에서 가장 높은 함량이 검출된 반면 가압가열추출에서는 상온교반 및 환류냉각추출에 비해 낮은 함량을 나타내었다. 항산화 활성에서는 모든 추출물이 농도가 증가함에 따라 활성은 비례적으로 증가하였다. 가압가열추출 및 저온고압추출에서 유의적으로 높은 활성을 나타내었으며, ${\alpha}$-glucosidase, xanthine oxidase 및 angiotensin I-converting enzyme 저해활성에서는 저온고압추출물에서 우수한 활성을 나타내었다. 이러한 결과를 종합해 볼 때 가압가열 및 저온고압추출물이 소재 활용가치가 높을 것으로 사료되며 천연 항산화제 및 기능성 증진을 위한 소재로 이용 가능할 것으로 판단된다.

• 한국식품과학회지
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• 제46권1호
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• pp.73-78
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• 2014

본 연구는 돼지감자를 이용한 가공식품 개발 시 돼지감자에 대한 기초자료를 제공하고자 돼지감자의 영양성분 및 이화학적 특성을 분석하였다. 돼지감자의 수분함량은 $5.06{\pm}0.08%$, 조회분 $5.04{\pm}0.03%$, 조단백질은 $8.30{\pm}0.26%$, 조지방 $0.70{\pm}0.16%$, 탄수화물은 80.90%이었다. 돼지감자의 총당 함량은 $50.48{\pm}1.11$ mg/g 이었다. 색도를 측정한 결과 L값은 $94.16{\pm}0.03$, a값은 $0.32{\pm}0.01$, b값은 $0.30{\pm}0.01$로 측정되었다. 돼지감자의 수분결합능은 $4.04{\pm}0.16$ g/g, 수분활성도는 $0.245{\pm}0.005$였다. 돼지감자의 총 아미노산은 $1.337{\times}10^4$ mg/kg였고, 그 중 필수아미노산의 함량은 2,737 mg/kg였다. 아미노산 중 histidine이 7,305 mg/kg로 가장 많았고 leucine이 184.16 mg/kg로 가장 적은 양을 함유하고 있었다. 유리당은 fructose를 0.8%, maltose는 3.2% 함유하고 있었으며 지방산은 linoleic acid가 0.21%로 가장 높은 수치를 나타냈다. 무기질 함량은 K함량이 2,489 mg%로 가장 많이 함유되어 있었으며, 돼지감자의 비타민 C 함량은 $3.43{\pm}0.07$ mg%으로 측정되었다. 총 페놀 함량과 총 플라보노이드의 함량은 $3.06{\pm}0.07$ mg GAE/g, $1.89{\pm}0.03$ mg QE/g으로 나타났다.