• Korean journal of food and cookery science
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• v.21 no.5
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• pp.717-724
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• 2005

Sensory characteristics and antimicrobial activity of Korean wheat noodle with pine pollen powder and antioxidant activity of pine pollen extracts were investigated to develop the health promoting product. Pine pollen powder was extracted with water and 70% ethanol and extracts were tested electron donating ability (EDA) and nitrite scavenging ability (NSA). Sensory characteristics were evaluated by its color, flavor, moisture, softness, texture and taste. Microbiological quality was tested by total viable cells. EDA was highest in 1,000 ppm for both water extract (67% of EDA) and ethanol extract (74% of EDA). NSA was highest in pH 1.2 for both water extract(46% of NSA) and ethanol extract (48% of NSA). Antimicrobial activity of Korean wheat noodle with 3% pine pollen powder were 0.5 log $cycle{\sim}1$ log cycle lower than that of control at 5days of storage in total vival cells and at 4days of storage in total fungus. From sensory evaluation, Korean wheat noodle with 3% pine pollen powder had significantly higher of all scores.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Journal of Radiation Industry
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• v.7 no.1
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• pp.69-74
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• 2013

This study examined radiation detection characteristics of spices (cumin, caper and turmeric), other small fruits (hut-gae berry and boxthorn), and pollen extract product. Each samples were irradiated at dose of 1, 5, and 10 kGy and analyzed by the thermoluminescence (TL) and electron spin resonance (ESR) methods. To compare between non-irradiated and irradiated food, all samples were irradiated with $^{60}Co$ gamma-ray source. In TL analysis, most of samples could be applied to detect irradiated foods because of showing TL ratio above 0.1. The glow curves examined by TL method were estimated in the range of $150{\sim}250^{\circ}C$ in irradiated samples. In ESR measurements, the intensity of ESR signal (single-line) increased as the increase of irradiation dose. In particular, the specific ESR signals of irradiation-induced radical were detected in hut-gae berry and pollen extract product. As a results, it is considered that TL and ESR methods can be used to detect both hut-gae berry and pollen extract product. But cumin, caper, turmeric and boxthorn irradiated with gamma ray could be detected only by TL method. It is concluded that TL and ESR methods are suitable for detection of irradiated samples and a combined method is recommendable for enhancing the reliability of detection results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1443-1449
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• 2005

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and $70\%$ ethanol, and the extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological Quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract ($64\%$ of EDA) and ethanol extract ($76\%$ of EDA). NSA was highest pH 1.2 of both water extract ($42\%$ of NSA) and ethanol extract ($46\%$ of NSA). In antimicrobial activity test, Korean wheat noodle with $3\%$ pine pollen powder displayed $0.5{\~}1$ log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with $3\%$ Brassica oleracea L. powder showed significantly higher scores in overall.