• 한국식품영양과학회지
• /
• 제27권5호
• /
• pp.973-979
• /
• 1998

This study was conducted to investigate the effectiveness of pumpkin powder in the diet of experimental animals on chemically induced stomach and mammary canceers. Three weeks old male SpragueDawley rats were randomly allocated to either 1) basal diet+MNNG, 2) basal diet+MNNG+PMC, 3) 2.5% pumpkin powder supplemented diet+MNNG+PMC, or 4) 5.0% pumpkin powder supplemented diet+MNNG+PMC for stomach cancer experiment. And female Sprague-Dawley(5 weeks old) rats were randomly assigned to either 1) basal diet only, 2) basal diet+DMBA, 3) 2.5% pumpkin powder supplemented diet+DMBA, or 4) 5.0% pumpkin powder supplementd diet+DMBA. In both experiments, supplements of pumpkin powder in basal diet decreased body weight of both male and female experimental animals. Pumpkin powder in rat diet decreased significantly(p<.05) chemically induced stomach cancer. With its suppressing effects on stomach cancer, pumpkin powder in diet of experimental rats had decreasing effects on the initiation and development of DMBA-induced mammary cancer. In conclusiion, current study may provide in vivo data to develop health foods using pumpkin. Further studies, however, are essential to clarify the exact role of pumpkin powder in chemically induced stomach and mammary cancers.

• 동아시아식생활학회지
• /
• 제25권1호
• /
• pp.162-175
• /
• 2015

The purpose of this thesis was to develop pumpkin soup with different ratios of ingredients, using high-nutrient sweet pumpkins. P10G0 without sweet pumpkin and glutinous rice powder showed the highest moisture content, whereas, P5G0 whit Cheongdung pumpkin and sweet pumpkin at the same ratio whitout glutinous rice powder showed the lowest moisture content. For chromaticity lightness of control pumpkin soup scored the lowest. Lightness of P10G0 without sweet pumpkin and glutinous rice powder also scored the lowest. For redness, the P5 group with Cheongdung pumpkin and sweet pumpkin at the same ratio scored the highest while the P10 group without sweet pumpkin scored the lowest. As for yellowness, increased ratio of glutinous rice powder in pumpkin soup scored resulted in reduced yellowness in all groups P5 (p<0.01), P7 and P10 (p<0.001) A higher ratio of Cheongdung pumpkin was thus generally associated whit reduced yellowness (p<0.001). For the spread-ability, higher ratio of sweet pumpkin to Cheongdung pumpkin resulted in significant reduction of spread-ability. However, groups with 12% glutinous rice powder showed no significant differences. Spread-ability of the P5 and P10 groups significant increased and thereafter decreased according to the addition ratio of glutinous rice powder, viscosity of the G0 and G4 groups decreased according to the addition ratio of Cheongdung pumpkin, whereas they first decreased and then increased in the G8 and G12 groups. All groups showed increased viscosity whit more glutinous rice powder. For the sensory evaluation, P5G8 was mostly preferred in all aspects. P7G4 was superior in all aspects except for flavor. P10G4 scored the highest in all aspects except viscosity. For acceptance test, except for the control group, P7G4 whit added of 70% Cheongdung pumpkin, 30% sweet pumpkin and 4% glutinous rice powder was the most preferred in all aspects except color (gloss, viscosity, flavor, taste and overall quality).

• 한국조리학회지
• /
• 제18권1호
• /
• pp.65-76
• /
• 2012

본 연구는 건강 기능성 식품으로서 기호도가 점차 높아지고 있는 호박 중 동양계 호박($Cucurbita$ $moschata$ $Duch.$)의 멧돌호박과 서양계 호박($Cucurbita$ $maxima$ $Duch.$)인 단호박을 이용하여 간편식 형태의 분말 호박 수프를 제조하여 이에 대한 기계적 특성 및 관능적 특성을 알아보고자 하였다. 분말 호박 수프의 점도는 멧돌호박 분말이 단호박 분말보다 첨가 비율이 높을수록 높은 점도를 나타내었으며, 당도는 점도와는 반대로 단호박 분말 첨가비율이 높을수록 높은 당도를 나타내었다. 색도는 멧돌호박 분말과 단호박 분말의 첨가 비율에 따른 일정한 경향을 나타내지는 않았으며, 명도는 PS2, 적색도는 PS3, 황색도는 PS1이 가장 높은 수치를 나타내었다. 정량적 묘사 분석을 통한 관능적 평가를 한 결과 두 종류의 호박 첨가 비율에 따른 색, 윤기, 호박냄새의 강도는 PS3가 가장 높은 평가를 나타내었으며, 단맛의 강도는 PS1이 가장 높은 평가를 나타내었고, 짠맛의 강도는 PS4가 가장 높은 평가를 나타내었다. 기호도 검사를 통한 관능적 평가에서는 외관, 향, 색, 맛, 농도, 입안의 감촉 및 종합적 기호도 등 모든 평가 대상에서 PS3가 가장 높은 기호도를 나타내었다. 이와 같이 본 연구의 결과를 종합해 볼 때 멧돌호박 분말과 단호박 분말의 배합 비율에 따른 분말 호박 수프의 제조 시 PS3 시료가 기계적 및 관능적 특성에서 가장 우수한 결과를 보여 멧돌호박 분말 75%, 단호박 분말 25%의 배합 비율로 제조하는 것이 가장 적합할 것으로 판단된다.

• 한국식생활문화학회지
• /
• 제28권4호
• /
• pp.386-391
• /
• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• 한국식생활문화학회지
• /
• 제27권1호
• /
• pp.89-94
• /
• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 한국식생활문화학회지
• /
• 제21권3호
• /
• pp.311-318
• /
• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• 한국조리학회지
• /
• 제13권3호
• /
• pp.44-53
• /
• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• 한국식품저장유통학회지
• /
• 제11권4호
• /
• pp.503-507
• /
• 2004

발아현미와 호박분말이 식빵의 품질에 미치는 영향을 조사하기 위해 발아현미 $20\%$와 호박분말 0, 1, 3, $5\%$를 첨가하여 식빵을 제조한 후 부피, 색도, 물성, 관능검사와 영양성분을 조사하였다. 그 결과 호박분말 첨가량이 증가할수록 부피는 4.68 mL/g에서 3.60 mL/g로 감소하였고, L값은 77.46에서 73.36으로 약간 감소하였으며 b값은 10.97에서 27.01로 증가하였다. 호박분말이 첨가된 식빵의 경도, 부착성, 씹힘성은 감소하였으며 점탄성과 응집성은 일정한 경향을 나타내지 않았다. 관능검사 결과 호박분말첨가량이 증가할수록 향, 색, 맛 및 상품성이 증가하였다.

• 한국식품영양학회지
• /
• 제19권3호
• /
• pp.254-260
• /
• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• 대한영양사협회학술지
• /
• 제13권4호
• /
• pp.368-378
• /
• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.