• 한국식품조리과학회지
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• 제24권5호
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• pp.565-572
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• 2008

The principal objective of this study was to determine the optimal conditions for making muffins with sea-tangle powder, which is known to be a healthy food supplement. The characteristics of the sea-tangle muffins were analyzed in a quality evaluation. Sea-tangle powder was added to the muffins at concentrations of 0%, 5%, 10%, 15%, 20% prior to baking. The height of the muffins to which the sea-tangle powder had been added, after storage at $20^{\circ}C$, was shown to decrease with increases in the concentration of sea-tangle powder. The weight of the muffins increased with increasing storage time, but these differences were not profound. The moisture content of the muffins decreased with increased storage time. The change in pH in accordance with storage time differed only slightly. In terms of the color of the sea-tangle powder-supplemented muffins, after storage at $20^{\circ}C$, the “L” and “b” values decreased with increasing amounts of added sea-tangle powder. The “a” value increased with increasing amounts of added sea-tangle powder. With regard to the textural properties of the sea-tangle powder-supplemented muffins, after storage at $20^{\circ}C$, the hardness and chewiness increased with greater quantities of added sea-tangle powder. Springness, cohesiveness, and adhesiveness differed only slightly as more sea-tangle powder was added. With regard to the sensory characteristics of the muffins, the overall quality of the muffin to which 10% sea-tangle powder was added was evaluated as the best. The color, flavor, and softness were also assessed as the highest. The sweetness of the muffins was assessed as weak.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.656-661
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• 2008

밀감 분말을 첨가한 건강 yellow layer cake을 개발하기 위하여 yellow layer cake를 제조하여 품질 특성을 조사하였다. 밀감 분말의 수분함량은 13.7%, 조단백질 5.22%, 조지방 1.31%, 조회분 1.94%로 나타났다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. yellow layer cake 부피는 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였고, 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 색도 L값과 a값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 감소하였고, b값은 대조군이 가장 낮았으며, 밀감 분말 첨가량이 증가할수록 b값은 증가하였다. 수분 손실량은 대조구가 가장 높았으며 밀감 분말의 첨가량이 증가할수록 점점 감소하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 저장 중 밀감 분말을 첨가한 yellow layer cake 조직감의 탄성은 감소하였다. 관능평가에서는 맛과 향미에 대한 기호도의 경우 대조구보다 9% 밀감 분말의 첨가구가 높게 나타났다.

• 한국식품영양과학회지
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• 제32권4호
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• pp.581-585
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• 2003

과숙된 키위로 제조한 키위 파우더를 냉동생지나 쿠키와 같은 bakery 제품의 품질개량제로서 이용 가능한지에 대하여 조사하였다. 키위 파우더를 첨가한 냉동생지로 제조한 빵은 빵 속과 거죽의 색이 전체적으로 진해졌고, crumb firmness, 비용적과 관능적인 특성이 좋지 않아서 키위 파우더의 빵 제품에 대한 적용은 어려움이 있었다. 그러나 쿠키의 경우 쿠키의 비용적은 첨가량에 따라 유의적인 차이를 나타내지 않았고 쿠키의 spread ratio는 유의적으로 감소하였으나 퍼짐성은 첨가량에 따라 조절할 수 있었다. 또한 키위 파우더는 오븐 내에서 쿠키의 수분증발을 지연시켜 쿠키를 촉촉하게 할 수 있었고, 유기산에 의해 신맛을 제거 하거나 masking할 수 있다면, 쿠키의 품질(조직감)개량제로서 가능성이 있음을 알 수 있었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.903-910
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• 2012

This study was conducted to examine the applicability of muffins and the optimal ratio of batter mixture by adding mugwort with various functions and physiological active substances. In result of examining the quality characteristics of muffins after adding frozen-dried mugwort powder by 0%, 1%, 3%, 5%, or 7%, the moisture retaining capacity of muffin batter was lowest with MPM0, the control group, and the deposition was highest at $17.94m{\ell}$ with MPM0. The pH value of muffin batter was highest at 8.62 with MPM0 and moisture decreased significantly (p<0.001) when more mugwort powder was added to the sample. The brightness increased significantly (p<0.001) when the amount of frozen-dried mugwort powder decreased and redness and yellowness decreased when the addition of mugwort powder increased. The height and volume of mugwort muffins were lowest at 4.75 cm and $135.69m{\ell}$ with MPM7 with the greatest value of frozen-dried mugwort powder. The loss at baking of mugwort muffins was lowest at 2.27% with MPM7. The hardness of mugwort muffins was highest with MPM7 with the highest mugwort powder content. Coagulation and resilience was highest at 0.64 with the MPM0 control group and the chewiness increased significantly (p<0.001) with greater amount of frozen-dried mugwort powder. The appearance of mugwort muffins was highest at 6.1 with MPM5 and the most preferable color and flavors were found with MPM3. Tenderness was highest with the MPM0 control group. Overall preferability was highest with MPM3 with 3% frozen-dried mugwort powder. When adding frozen-dried mugwort powder to muffins, the 3% and control groups mostly showed the highest values, whereas the 5% group and higher groups showed lower values.

• 한국식품영양학회지
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• 제28권6호
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• pp.947-955
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• 2015

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

• 한국식품영양학회지
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• 제28권4호
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• pp.676-684
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• 2015

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability ($IC_{50}$) of DPPH ($IC_{50}$) for molokhia powder EtOH extract and MB1.5 was 31.04 and $58.18{\mu}g/mL$, respectively while that of ABTS was 33.25 and $54.15{\mu}g/mL$, respectively. The ${\alpha}-glucosidase$ inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and $814.88{\mu}g/mL$, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and ${\alpha}-glucosidase$ inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.

• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• 한국식품저장유통학회지
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• 제15권5호
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• pp.662-668
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• 2008

밀감 분말을 첨가한 기능성 파운드케이크를 개발하기 위하여 파운드케이크를 제조하여 품질특성을 조사하였다. 파운드케이크 무게는 밀감 분말의 첨가량이 증가할수록 증가하였다. 부피와 굽기 손실률은 대조구가 가장 높았으며, 밀감 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. pH 측정에서는 대조구가 가장 높게 나타났으며, 밀감 분말 첨가량이 증가함에 따라 pH는 점점 낮아 졌다. 색도는 밀감 분말의 첨가량이 증가할수록 L값은 낮아졌으며 a값과 b값은 증가하였다. 조직감에서는 경도(hardness), 점착성(gumminess), 씹힙성(chewiness), 부착성(adhesiveness)은 증가하였고, 탄력성(springiness), 응집성(cohesiveness)은 감소하였다. 관능평가에서는 맛, 향미, 전체적인 기호도 에서는 대조구보다 10% 밀감 분말의 첨가구가 높게 나타났다. 그러므로 밀감 분말을 10% 첨가하면 기능성 파운드케이크 제조에 긍정적인 가능성이 있다고 생각되어진다.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• 한국식품조리과학회지
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• 제27권4호
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• pp.1-16
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• 2011

The purpose of this study was to investigate the physicochemical and sensory properties of various breads prepared with purple-fleshed sweet potatoes and their powders. As the amount of purple-fleshed sweet potato and its powder increased, pH of the dough and bread, volume, dough yield, baking loss rate, and fermentation power of the dough decreased, whereas acidity of the bread increased. The lightness and yellowness of the breads decreased significantly, but redness increased with increasing content of purple-fleshed sweet potato and its powder. The textural properties, such as hardness, chewiness, springiness, and brittleness were significantly higher in groups with added purple-fleshed sweet potato and its powder compared to those in the control. The anthocyanin content and DPPH radical scavenging of dough and bread were higher in groups with purple-fleshed sweet potato and its powder than those in the control group. The groups with 5% and 10% purple-fleshed sweet potatoes and their powders had significantly higher scores for overall acceptability as compared to the control group.