• 한국식품영양학회지
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• 제34권4호
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• pp.321-330
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• 2021

The purpose of this study was to investigate the quality characteristics of bread made with 1%, 3%, 5%, and 7% of Bigeumdo Seomcho powder (Spinacia oleracea L.). The pH of dough and bread decreased as the amount of addition increased; 7% indicated the lowest. The moisture level correlated negatively with the powder addition, but the difference was not statistically meaningful (p<0.05). As the amount of addition was increased, the intensity of color increased but the volume decreased. The brightness and redness of the bread decreased as the amount of addition increased. The volume, specific volume, and baking loss rate correlated negatively with the powder addition. Regarding springiness, cohesiveness, and gumminess, the experiment group was higher than the control group and they lowered as the addition amount increased. The brittleness showed positive correlation with the addition amount. Out of the amino acids of bread, glutamic acid showed the highest value as the amount of addition was increased. Overall, it is possible to produce bakery bread using functional ingredients.

• 한국조리학회지
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• 제22권2호
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• pp.93-103
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• 2016

이 연구 목적은 기능성이 있는 오미자의 이용확대를 위한 오미자 분말 5~20%를 첨가한 스펀지케이크를 제조하여 일반성분, 오미자첨가 스펀지케이크의 반죽의 비중, pH, 부피, 무게, 색도, texture, 관능검사를 실시하였다. 대조군의 비중과 무게는 각각 0.50, 144.3 g으로 가장 낮게 나타났으며, 오미자 분말 첨가량이 증가할수록 유의적으로 증가하였다. 굽기 손실률과 높이, 부피, 비용적은 대조군이 각각 10.0(%), 5.10 cm, 935, 24, $6.47cm^3/g$으로 가장 높게 나타났으며, 오미자분말 첨가량이 증가할수록 유의적으로 감소하게 나타냈다. 색도 측정은 L(명도)와 b(황색도) 오미자 분말첨가량이 증가할수록 감소하였다. 조직감의 경도(hardness), 탄력성(springiness), 응집성(cohesiveness)은 오미자 분말의 첨가량이 증가할수록 감소하는 경향을 보였다. 관능검사는 향(flavor), 종합적인 기호도(overall acceptability)는 오미자 분말을 5% 첨가하는 것이 우수하게 나타났다. 이러한 결과를 토대로 오미자 분말을 5% 첨가하면 맛과 향이 가미된 기능성 스펀지케이크를 상품을 개발할 수 있다고 판단되었다.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.335-339
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• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• 산업식품공학
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• 제13권2호
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• pp.79-84
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• 2009

딸기 분말의 대체량을 0-6%로 달리하여 쿠키를 제조한 후 물리화학적 품질특성을 측정하고 각 특성사이의 상관관계를 살펴보았다. 딸기 분말 대체량이 증가함에 따라 반죽의 pH와 쿠키의 경도는 유의적으로 감소하였다(p<0.05). 반죽의 수분함량은 딸기 분말의 대체에 따라 유의적인 차이를 나타내지는 않았지만 평균 수분함량은 증가하는 경향을 나타내었다. 딸기 분말의 대체량이 증가할수록 명도와 황색도는 유의적으로 감소한 반면 적색도는 증가하였다(p<0.05). 퍼짐성 지수 역시 유의적인 증가를 나타내었다(p<0.05). 한편 상관분석결과 딸기 분말 대체수준은 모든 물리화학적 품질 특성과 유의적인 상관관계를 나타내었다. 또한 반죽의 수분함량과 퍼짐성 지수 사이에 양의 유의적 상관관계가 관측되었다(p<0.05).

• 한국식생활문화학회지
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• 제37권2호
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• pp.162-170
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• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• 한국식품조리과학회지
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• 제24권4호
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• pp.536-541
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• 2008

본 연구에서는 딸기의 기능성을 지닌 케이크의 제조를 위해서 밀가루의 1%, 2%, 3%, 4%, 5%를 동결 건조시킨 딸기분말로 대체한 혼합분으로 제조한 케이크의 물리적 성질, 관능적 특성, 저장기간 동안의 경도변화를 측정하였다. 딸기분말을 함유한 반죽내의 공기혼입은 대조구보다 낮게 나타났으며 케이크의 비체적과 volume index 역시 감소한 것으로 나타났다. 내부 색상은 딸기분말의 양이 많을수록 L값과 b값은 감소하였으나 붉은 정도를 나타내는 a값은 증가하였다. 관능검사결과는 딸기분말의 첨가량이 $1{\sim}4%$ 범위에서는 케이크의 촉촉함이나 부드러움성에는 영향을 미치지 않으나, 색상이나 맛, 전반적인 기호도에서는 대조구보다 점수가 낮게 나타났다. 본 실험에서는 동결건조시킨 딸기분말을 $1{\sim}3%$ 첨가한 그룹안에서는 점도나 비중, 비체적, 관능검사 등의 결과가 유의적으로 차이가 없는 것으로 나타났으므로, 딸기분말을 3% 정도 첨가시키면 케이크의 기능성을 높이는데 응용될 수 있다고 보여진다.

• 한국식품조리과학회지
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• 제31권5호
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• pp.614-622
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• 2015

This study was conducted to investigate the quality and antioxidant properties of white breads enhanced with broccoli powder (BP) (0%, 2.5%, 5.0%, 7.5% and 10.0%). L-value significantly decreased with increasing levels of BP, but a- and b-values increased (p<0.05). Baking loss rate, bread volume, and specific volume were reduced with the addition of BP, whereas the pH of the dough and bread weight increased. The hardness, gumminess and brittleness of breads with BP were higher than those of control breads (p<0.05). Upon sensory evaluation, the 2.5% and 5.0% BP breads showed no significant differences in color, flavor, taste, texture, or overall acceptability compared with controls (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of bread significantly increased with increasing BP content (p<0.05). Accordingly, bread quality can be improved by the substitution of 5% BP in place of flour.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.66-70
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• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

• 한국식품조리과학회지
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• 제25권5호
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• pp.586-592
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• 2009

Sulgidduk samples containing 2, 4, and 8% red ginseng powder and a control[ED highlight - consider specifying what the control was, if 0%, then change to Sulgidduk samples containing 0(control), 2, 4 and 8%] were examined for moisture content, color, gelatinization properties, textural characteristics, and sensory qualities to determine the optimal ratio of red ginseng powder in the formulation. The moisture contents among the samples did not differ significantly. Specifically, they ranged from 39.64 to 40.69%, and increased as the red ginseng powder content increased. Additionally, the lightness decreased and the yellowness and redness increased as the red ginseng powder content increased. Evaluation of the gelatinization properties revealed that the, peak viscosity(P), hold viscosity(H), final viscosity(F), setback, and time to peak viscosity decreased with increasing red ginseng powder content, but the breakdown and temperature to peak viscosity did not differ significantly among samples[ED highlight - please ensure my changes are correct]. The hardness and adhesiveness decreased with increasing red ginseng powder content, as did the cohesiveness, gumminess, and chewiness; however, the springiness did not differ significantly among samples. Sulgidduk containing 4% red ginseng received the highest scores for flavor, taste, texture and overallquality. Based on the above results of the sensory and texture analyses, Sulgidduk containing 4% red ginseng had the highest quality[ED highlight - please ensure my changes are correct].

• 한국식품과학회지
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• 제39권4호
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• pp.400-405
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• 2007

잎새버섯(Grifola frondosa)의 가루를 이용하여 제과시 반죽의 이화학적 특성에 미치는 영향 및 제과 적성 둥에 미치는 영향에 대하여 조사하였다. 잎새버섯 가루의 일반성분은 수분 8.6%, 탄수화물 36.9%, 조단백질 32.6%, 조지방 1.1%, 조섬유 13.8%, 회 분량은 7.0%이었다. 버섯 가루의 첨가량을 달리하여 스폰지 케이크를 제조한 결과, 첨가량이 증가할수록 반죽의 비중, 점도과 케이크의 무게는 증가하였다. 스폰지 케이크의 부피 및 비용적, 높이는 버섯 가루의 첨가량이 증가함에 따라 감소하였으며, crust와 crumb의 색도는 버섯 가루의 첨가량이 증가함에 따라 점차적으로 감소하였다. 경도, 점성, 부서짐성은 버섯 가루 첨가량이 증가함에 따라 상승한 반면에 응집성과 탄력성은 감소하였다. 관능검사에서는 버섯 가루 첨가량이 증가할수록 외관, 색에서의 선호도는 낮았으나 향, 맛과 종합적인 기호도에서 5% 첨가구가 버섯 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다. 따라서, 스폰지 케이크 배합에는 케이크의 부피, 조직감, 관능검사 결과 5% 첨가가 가장 적합한 것으로 나타났다.