• 한국식품영양학회지
• /
• 제32권6호
• /
• pp.701-710
• /
• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• 한국식품영양학회지
• /
• 제30권6호
• /
• pp.1268-1278
• /
• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.

• 한국식품영양과학회지
• /
• 제46권9호
• /
• pp.1137-1142
• /
• 2017

본 연구는 고지방식이(열량의 40%를 지방으로 공급)로 유도한 비만마우스에게 아피오스 분말(10%, w/w)을 12주간 급여한 후 내장지방 감소 및 지방간 개선 효과를 살펴보았다. 아피오스 분말 급여로 인한 유의적인 체중 감소는 보이지 않았으나, 부고환지방과 후복막지방 무게가 유의적으로 감소하여 총 내장지방 무게는 대조군에 비해 14.3% 감소하였다. 부고환지방조직의 지방세포 크기 역시 아피오스 분말군에서 현저히 감소되었다. 혈청의 유리지방산, 중성지질과 총 콜레스테롤 함량은 실험군 간의 유의적인 차이가 없었으나 총 콜레스테롤에 대한 HDL-콜레스테롤 비와 동맥경화 지수는 아피오스 분말군이 대조군에 비해 각각 18.9%와 47.2% 유의적으로 개선되었다. 혈청의 렙틴 함량은 아피오스 분말군이 대조군에 비해 유의적으로 낮았다. 고지방식이를 급여한 마우스에 아피오스 분말 급여는 간 조직 중의 지질축적 및 유리지방산과 중성지질 함량을 유의적으로 낮추는 것으로 나타났다. 간 조직의 지질합성 관련 유전자인 Pparg, Fasn과 Dgat2의 발현이 아피오스 분말 급여로 억제되었다. 이상의 결과에서 아피오스 분말은 고지방식이로 인한 내장지방 축적과 지방간을 개선할 수 있을 것으로 평가되었다.

• 한국식품영양학회지
• /
• 제31권6호
• /
• pp.844-857
• /
• 2018

This study evaluates antioxidant activity and quality characteristics of noodle adding domestic apiose (Apios americana Medikus) powder at the ratios of 0, 5, 10, 15, and 20%. The moisture content increased as more apiose was added while the pH decreased as more apiose was added. On the other hand, water absorption ratio and turbidity increased as more apiose was added. The L value decreased while the a value increased as more apiose was added. In texture, the hardness increased while cohesiveness decreased as more apiose was added. As a result, the overall preferences, the appearance, aroma, taste, and texture were the best when 15% apiose was added. In quantitative descriptive analysis (QDA), it turned out that brown color, bitter taste, delicate flavor, hardness, adhesiveness and chewiness increased as more apiose was added. However, crystallinity, spreadability, flour flavor, springiness decreased as more apiose was added. In principal component analysis (PCA), it was found out that when more than 15% apiose was added to the noodles. Antioxidant activity increased all for total phenolic, flavonoid contents and DPPH radical scavenging activity as more apiose was added. Collectively, it was noted that the preference, antioxidant activity and quality are the best when 15% apiose was added to noodles.