• Culinary science and hospitality research
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• v.18 no.1
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• pp.27-39
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• 2012

This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.910-917
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• 2015

Radicchio (Cichorium intybus L.) is widely known to have antioxidant, anti-cancer, and digestion-promoting effects. Antioxidant activity and sensory characteristics of sponge cakes made with radicchio powder were investigated in this study. Sponge cakes were made with freeze-dried radicchio powder added to the flour at concentrations of 1, 3, 5, and 7%. As the amount of radicchio powder increased, the specific gravity of radicchio-containing sponge cakes significantly increased. pH value did not significantly differ between groups. Moisture content decreased from 30.72% (control) to 28.68% (7% radicchio) and loss of mass during baking increased from 7.11% (control) to 9.36% (7% radicchio). L (brightness) and b (yellowness) of sponge cakes decreased while redness increased. Hardness and chewiness decreased as concentration of radicchio powder increased. Springiness and cohesiveness did not significantly differ between any of the groups. Total polyphenol contents ranged from 0.12 to 0.31 mg GAE/g. DPPH scavenging activity significantly increased as the amount of radicchio powder increased. Overall acceptability of sensory experience measured on a 7-point scale was highest in the 3% radicchio cakes (5.35). In conclusion, the addition of 3% radicchio powder improves the sensory qualities of radicchio sponge cakes.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.403-408
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• 2020

The quality characteristics of fish cakes containing different amounts of mealworm powder were analyzed. The moisture content decreased while water absorption index increased with the addition of mealworm powder. The L value was decreased but a value was increased as the amount of mealworm powder added increased. The hardness and cutting forces were 2.63 and 0.09 kg, respectively, in the 0% fried fish cake. With an increase in the amount of mealworm powder, the hardness and cutting force increased to 3.18 and 0.14 kg in the 9% fried fish cake. The pH did not differ with the addition of mealworm powder. During the sensory evaluation, 0 and 3% groups had the highest scores in color, flavor, taste, texture and overall acceptance. These scores decreased with increasing mealworm powder content. Based on the results of the quality characteristics and sensory evaluation, the amount of mealworm powder addition suitable for fish cake production was 3%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.650-654
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• 2013

The feasibility of incorporating cinnamon as a value-added food ingredient in bakery food products was investigated using sponge cakes as a model system. Cinnamon powder was incorporated into sponge cakes at 0, 1, 2, 3, or 4% weight amounts, based on the total weight of wheat flour. Cake qualities, such as pH, moisture content, specific volume, and baking loss, decreased significantly with increasing levels of cinnamon powder added (p<0.05). In terms of color, lightness and yellowness decreased, with increasing levels of cinnamon powder. Redness significantly increased for crumb, but decreased for crust (p<0.05) with increasing levels of cinnamon powder. Hardness also significantly increased (p<0.05), while total polyphenol content significantly increased, up to a 2% addition of cinnamon powder, and gradually increased afterwards. Finally, the consumer acceptance test has indicated that higher levels of cinnamon incorporation (2% or higher, w/w) have a considerable adverse effect on consumer preferences in all attributes. In contrast, sponges cakes with a minimal level of cinnamon powder (1%, w/w) are recommended for taking advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.184-192
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• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.930-937
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• 2016

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but ${\Delta}E$ increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1959-1963
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• 2014

The feasibility of incorporating flaxseed powder up to 8% (w/w) as a value-added food ingredient in convenient food products was investigated using pound cake as a model system. The moisture content, volume, height, and hardness of cakes decreased significantly with increasing levels of flaxseed powder (P<0.05). On the other hand, baking loss increased with higher flaxseed powder in the formulation (P<0.05). Lightness and yellowness decreased, whereas redness increased significantly (P<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities increased significantly (P<0.05), and they were well correlated. The consumer acceptance test indicated that addition of 2% flaxseed powder had the most favorable effect on consumer preferences in general. Based on the overall observation, pound cakes with 2% flaxseed powder is recommended to take advantage of its functional properties without sacrificing consumer acceptability.

• Food Engineering Progress
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• v.15 no.4
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• pp.376-381
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• 2011

The baking performance of Cudrania tricuspidata leaf powder as a value-added food ingredient was investigated in a model system of sponge cakes. Cudrania tricuspidata leaf powder was incorporated into cake batter at 5 levels (0, 5, 10, 15, and 20%, w/w) by adding equivalent amount based on total weight of wheat flour. The specific volume, height, moisture content, volume index, and symmetry index of sponge cakes decreased significantly with the increase in Cudrania tricuspidata leaf powder content (p < 0.05). Sponge cakes became darker and firmer with increase in Cudrania tricuspidata leaf powder content (p < 0.05), as indicated by decrease in the $L^*$ and increase in the firmness measured by the texture measuring instrument. Total polyphenol content also increased gradually as the Cudrania tricuspidata leaf powder content increased. Finally, the consumer acceptance test indicated that addition of Cudrania tricuspidata leaf powder up to 10% in the formulation of sponge cakes did not significantly influence the consumers' acceptability with respect to taste and flavor. In addition, the overall acceptability was not different from each other for control and 5% sample (p > 0.05).

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).