• Title/Summary/Keyword: Natural pigment powders

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Sensory Characteristics of Bread Prepared with the Addition of Natural Pigment Powders (천연색소 첨가에 따른 식빵의 관능적 특성)

  • Park In-Duck;Jeon Eun-Raye
    • Korean journal of food and cookery science
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    • v.22 no.2 s.92
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    • pp.140-146
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    • 2006
  • The sensory characteristics of bread prepared with the addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders were investigated The moisture, crude protein, as reducing sugar and vitamin C content of Angelica plant(Bakluncho) powders were 7.78%, 6.07%, 7.37%, 6.13% and 50.10 mg% respectively, and those of Jujube(Daechu) powders were 11.19%, 4.43%, 2.36%, 14.23% and 49.20 mg% respectively. Lightness value decreased but redness and yellowness values increased with increasing natural pigment powders content. The mechanical hardness of the bread decreased with the addition of 3% Angelica plant(Bakluncho) powders, but increased with the addition of 1% and 5% Angelica plant(Bakluncho) powders. The mechanical hardness of bread decreased with the addition of 1% and 3% Jujube(Daechu) powders, but increased with the addition of 5% Jujube(Daechu) powders. In sensory characteristics, the crust color, mb color, moistness and springiness decreased, but aroma and hardness increased with the increasing natural pigment powders content. The savory taste and overall quality of breads with 1% Angelica plant(Bakluncho) powders and 3% Jujube(Daechu) powders were higher than those of the control without my addition. A negative correlation was observed between Hunter's color value and overall quality of the bread prepared with addition of Angelica plant(Bakluncho) and Jujube(Daechu) powders.

Analysis of the Pigment Contents of Commercial Indigo Powders and Their Effect on the Color and the Antimicrobial Function of Dyed Cotton Fabrics (시판 쪽 분말염료의 색소 함량에 따른 면직물의 색상 및 항균성 비교연구)

  • Oh, Jeeeun;Ahn, Cheunsoon
    • Journal of the Korean Society of Clothing and Textiles
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    • v.37 no.1
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    • pp.17-26
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    • 2013
  • Market available fermented indigo powders of Indian origin (FI1, FI2), Chinese origin (FC1, FC2), and raw indigo powders of Indian origin (R1, R2) were examined using TLC and HPLC analyses to investigate their pigment contents. TLC analysis gave $R_f$ values of 0.81 and 0.72 for blue and red pigments, respectively. All the powder products and the synthetic and natural indigo standards eluted at 6.9 min and 8.3 min in the HPLC chromatograms, and the peaks showed the ${\lambda}_{max}$ at 610nm and 542nm, representing indigotin and indirubin, respectively. The pigment content calculated based on the area of indigotin and indirubin peaks in the HPLC chromatograms showed that the indigotin content was higher in FC1 and FC2, while FI1 and FI2 had a higher indirubin content. The relative percentage of indirubin was the highest in R2, but the HPLC peak intensity was quite low. Despite the higher indigotin content in FC1 and FC2, cotton dyed with FI1 and FI2 (versus cotton dyed with FC1 and FC2) showed a higher blue (B) hue, the highest K/S values, and the highest antimicrobial effect.

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

  • Jeong, Jong Youn;Bae, Su Min;Yoon, Jiye;Jeong, Da Hun;Gwak, Seung Hwa
    • Food Science of Animal Resources
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    • v.40 no.5
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    • pp.831-843
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    • 2020
  • This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L values and higher CIE b values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a values to the control, while SP treatment had the lowest (p<0.05) CIE a values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

  • Jeong, Jong Youn;Bae, Su Min;Yoon, Jiye;Jeong, Da hun;Gwak, Seung Hwa
    • Food Science of Animal Resources
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    • v.40 no.6
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    • pp.990-1000
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    • 2020
  • This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

Effects of Ionizing Energy and Ozone Treatments on the Microbial Decontamination and Physicochemical Properties of Aloe Powders and Bee Pollen

  • Yook, Hong-Sun;Chung, Young-Jin;Kim, Jung-Ok;Kwon, Oh-Jin;Kim, Sung;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.2 no.2
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    • pp.89-95
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    • 1997
  • The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

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Preparation of Laver Powder and Its Characteristics (김분말의 제조와 특성)

  • Lee, Hyang-Hee;Lee, Jang-Wook;Rhim, Jong-Whan;Jung, Soon-Teck;Park, Yang-Kyun;Ham, Kyung-Sik;Kim, In-Chul;Kang, Seong-Gook
    • Korean Journal of Food Science and Technology
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    • v.31 no.5
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    • pp.1283-1288
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    • 1999
  • Effect of drying methods, such as natural solar drying, hot air drying$(at\;60^{\circ}C\;and\;105^{\circ}C)$, vacuum drying and freeze drying methods, on the quality of laver were investigated to develop optimum processing conditions for preparation of laver powder. Appreciable amount of laver pigments such as chlorophyll, carotenoid and phycobilin were lost during washing and drying process. Their loss was affected significantly by the method of drying. Among the methods tested, high temperature air drying was the worst in retaining laver pigment, while freeze drying was the best. Loss of vitamin C which was in the range of 75-99% was also affected by the method of drying. Isotherms for laver powder shelved sigmoidal shape and monomolecular layer moisture content of both laver powder(Porphyra dentata and Porphyra tenera) determined by the BET equation was 6.30%(dry basis). Laver powders prepared with Porphyra dentata and classified with 50-, 80- and 100- mesh sieves showed monomodal size distribution with the high frequency at 110-120, 100-110 and $80\;{\mu}m$, respectively, which indicated that size or laver powder was homogeneous.

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