• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.628-633
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• 2021

In this study, basic experiments were conducted to improve the quality of muffins using kamut (Triticum turanicum Jakubz) for making products to help improve human health. Kamut powder addition decreased the pH, moisture content, muffin height, and dough yield. Chromaticity measurement of muffins with added kamut powder showed decreased L value, increased a value, and increased b value. Measurement of physical properties showed that the tackiness and cohesiveness of muffins decreased with increasing amounts of added kamut powder, along with increased gumminess and chewiness. ABTS and DPPH scavenging activities were higher in ethanol extracts than in deionized water extracts. Therefore, when making muffins, it is judged that 10 to 15% of kamut powder is most suitable in consideration of physicochemical analysis and antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1157-1163
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• 2017

This study, analyzed the general and minerals composition of kamut and investigated its effect on blood components in mice fed a high fat diet. The content of each general component of kamut was as follows: $11.02{\pm}0.75%$ water, $13.16{\pm}1.28%$ crude protein, $1.85{\pm}0.19%$ crude fat, and $1.97{\pm}0.13%$ ash. The leptin level was the highest in the HF group($30.00{\pm}0.00ng/mL$) when compared to the control group. There was a significant decrease of $23.65{\pm}5.54ng/mL$ in the HFK group when compared to the HF group (p<0.05). The blood LDL-cholesterol concentration was the lowest in the control group at $10.00{\pm}2.00mg/dL$. The level was highest in the HF group at $28.00{\pm}0.00mg/dL$ when compared with the other groups (p<0.05). The aspartate transaminase (AST) level was significantly higher in the HFK group ($179.33{\pm}173.88U/L$) than in the control ($61.00{\pm}12.73U/L$) and HF groups ($132.00{\pm}0.00U/L$). According to the results of this study, the consumption of kamut lowers the blood LDL-cholesterol level more than the consumption of wheat flour. Additionally, kamut contains antioxidant substances such as selenium and zinc, which are thought to contribute to vascular health and thus aid in maintaining good health. Therefore, it is necessary to develop a variety of health foods using kamut; it should be used as a functional food for the maintenance of good health.