• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.599-613
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• 2020

The purpose of this study was to evaluate the quality characteristics of white pan bread added with wheat sprout powder without treatment (WP) and wheat sprout powder with only enzyme treatment (WPE), only lactic acid bacteria treatment (WPL) and enzyme and lactic acid bacteria treatment (WPE&L). The three different powder concentration levels of 1%, 3%, and 5% were added to flour to produce the white pan bread. The bread volume and specific volume of the WPE&L group were the highest among all the addition groups. The bread weight, a-value, and b-value of the WP group was highest among all the addition groups, but the bread baking loss and the L-value of the WP group was the lowest among all the addition groups. The texture measurements indicated that the hardness, gumminess, and chewiness values of the bread were the highest in the WP group. The sensory evaluation test showed that bread in the WPE&L group with 3% wheat sprout powder was the best among all the samples studied. Based on our findings, we suggest that the enzyme and lactic acid bacteria pretreated wheat sprout powder is an effective ingredient for improving the overall quality of white pan bread.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.621-628
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• 2008

The principal objective of this study was to develop the optimal recipe for muffins containing dried broccoli powder. In this study, broccoli powder was substituted for wheat flour in order to reduce its content. The study was conducted by determining the optimal sensory composite recipe, by preparing muffins with different levels of broccoli powder (A), sugar (B), and butter (C), by C.C.D (Central composite design) and performing sensory evaluation and analysis via RSM (Response surface methodology). The sensory measurements yielded significant values for appearance, flavor (p<0.01), texture (p<0.05), overall quality (p<0.05) and color (p<0.05), whereas instrumental measurements yielded significant values in lightness (p<0.01), redness (p<0.05), yellowness, baking loss rate (p<0.05), hardness (p<0.05), cohesiveness (p<0.01) and gumminess (p<0.05). The optimum formulations processed by numerical and graphical optimization were determined as 13.58g of broccoli powder, 92.02g of sugar, and 71.97g of butter.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.187-200
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• 2015

The purpose of this study was to examine the quality of muffins with 0, 3, 6, 9, and 12% kale powder. The specific gravity of muffins prepared by adding kale powder was higher than the control group. The height of the muffins was not significantly different among all sample groups. The weight of muffins with 9% kale powder was higher than other samples. The volume and specific loaf volume of muffins decreased with the addition of kale powder. The baking loss rate of muffins decreased with the addition of kale powder. The moisture content of the samples with kale powder was higher than the control group, whereas pH was lower than the control group. DPPH radical scavenging activity of the control group was 25.70%, but the samples with kale powder ranged from 34.80 to 53.70%. In color, the L value decreased, but the b value increased significantly with the addition of kale powder. The hardness, springiness, cohesiveness, chewiness, and brittleness of the textural properties of the muffins significantly decrease by addiction of kale powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture, and overall preference of groups with 3% and 6% kale powder did not show any significant differences, and the scores were higher than the control group. Based on these results, thus, using less than 6% kale powder would be proper to make muffins.