• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.229-237
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• 2009

Physical, textural and sensory properties of Seolgiddeok prepared with different amounts of broccoli(Brassica oleracea var. italica Plen.) powder were investigated during 3 days of storage. Moisture content decreased gradually during storage and was less in broccoli powder-amended samples. The color L value decreased significantly with increasing broccoli powder, whereas both redness and yellowness increased. Texture analyses revealed that hardness, chewiness, gumminess, adhesiveness and fracturability of Seolgiddeok tended to decrease in proportion to the amount of broccoli powder in the formula. Seolgiddeok gelatinization was investigated using amylographing. Break down and setback were low in broccoli powder Seolgiddeok. Sensory evaluations revealed that, Seolgiddeok prepared with broccoli powder was superior in flavor, chewiness, softness to unamended samples. Seolgiddeok prepared with 3% broccoli powder showed the highest overall acceptability score. Use of broccoli powder in Seolgiddeok preparation improves sensory characteristics and delays retrogradation.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.567-576
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• 2011

A study was undertaken to examine the antioxidative activity and the quality attributes of broccoli stem powder pound cakes. Broccoli stem powder was added to the batter at a ratio of 5, 10 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Broccoli stem powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of broccoli stem pound cakes respectively($r$=0.937, $r$=0.981). The effect of cake improver on quality characteristics of cake broccoli stem powder and pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of cake improver and broccoli stem powder($p$ <0.01). The lightness were significantly decreased with increases in broccoli stem powder of pound cake crust and crumb($p$ <0.01, $p$ <0.01). The hardness, chewiness and gumminess and cohesiveness were tended to reduce in both of powder. The consumer acceptability score for 5~10% broccoli stem pound cakes ranked significantly($p$ <0.01) higher than those of the other groups in taste, flavor and overall preference. This results showed that cake improver & broccoli stem powder are a good ingredient to increase consumer acceptability and the healthy.

• Preventive Nutrition and Food Science
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• v.15 no.4
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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.

• Food Engineering Progress
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• v.14 no.1
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• pp.60-64
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• 2010

Freeze-dried 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 hr and packed in airtight bags prior to all measurements. The pH and moisture content were ranged 6.74-6.90 and 2.67-4.12% (wet basis) depending on the broccoli powder level, respectively. Lightness (L$^{\ast}$-value), redness (a$^{\ast}$-value), and hardness decreased while yellowness (b$^{\ast}$-value) increased significantly as the broccoli powder content increased (p<0.05). Spread factor of the control was significantly lower than that of samples containing broccoli powder regardless of the concentration (p<0.05) and increased significantly with increase in broccoli powder content (p<0.05). The broccoli concentration correlated significantly with most of properties except for pH and spread factor (p<0.05 or p<0.01). Hardness correlated negatively with moisture content (p<0.05) but correlated positively with spread factor (p<0.01).

• Korean Journal of Food Science and Technology
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• v.42 no.4
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• pp.459-467
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• 2010

The substitution effects of broccoli powder for flour in the preparation of sponge cake were determined by physicochemical and sensory analysis. The specific gravity and viscosity of the cake batter and cooking loss of the cake increased with an increasing amount of broccoli powder, whereas specific loaf volume and moisture content of the cake decreased. Lightness, redness, and yellowness of crust and crumb decreased with increasing broccoli powder content. A texture analyses revealed that the hardness, chewiness, gumminess, adhesiveness, and fracturability of the cake tended to increase in proportion to the amount of broccoli powder in the formula. In the sensory evaluation, cake prepared with 5% broccoli powder was similar to the control in moistness, softness, chewiness, and springiness. These results suggest that adding 5% broccoli powder is the best substitution ratio for sponge cake.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.210-215
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• 2009

In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.873-880
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• 2010

The purpose of this study was to investigate the quality characteristics of sponge cake with broccoli (Brassica oleracea var. italica Plenck) powder. Broccoli powder was mixed with wheat flour at various ratio (3, 5, 7, 9%, w/w) for physical and sensory evaluations. The specific gravity of bread dough increased with added broccoli powder. The moisture of the sponge cakes with added broccoli powder was higher than that of control. In the crumb color values, lightness (L) and redness (a) decreased upon broccoli powder addition, whereas yellowness (b) significantly increased (p<0.05). In the texture analysis hardness, cohesiveness, springiness and gumminess were reduced by addition of broccoli powder. When we evaluated the sensory characteristics of five subareas (color, flavor, texture, taste, and overall acceptability), 7% broccoli sponge cake showed the highest sensory properties except for flavor (p<0.05). Therefore, the results suggested that 7% broccoli sponge cake could be helpful in improving physical quality and taste.

• 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.

• Korean journal of food and cookery science
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• v.31 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.675-681
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• 2013

Home-made broccoli Kochujang (HMBK) was prepared with the addition of 5% broccoli leaf powder. Its physicochemical and functional properties were measured in extracts (80% methanol, 80% ethanol, and distilled water) and compared with home-made Kochujang (HMK) and factory-produced Kochujang (FPK). Total phenolic content (TPC) was 22% higher in methanol extract from HMBK (524.2 GAE/100 g) compared to HMK (431.0 GAE/100 g). TPC was 8% higher in ethanol extract from HMBK (541.9 GAE/100 g) compared to HMK (499.9 GAE/100 g). DPPH radical scavenging activity was 1.6 times higher in the methanol extracts from HMBK than HMK. In contrast there was no difference in DPPH radical scavenging activity between HMBK and HMK. Oxygen radical absorbance capacities in methanol and ethanol extracts from HMBK were similar to HMK, but both were higher than extracts from FPK (55% and 23% higher, respectively). Inhibition of angiotensin I converting enzyme activity in methanol extracts from HMBK was similar to HMK, but it was 2.6 times higher than inhibition activities from FPK. Interestingly, only ethanol extract from HMBK showed a 10.7% and 18.3% inhibition on cell growth of the human colon adenocarcinoma grade II cell line (HT-29) and human lung carcinoma cell line (NCI-H1229), respectively. These results indicate home-made Kochujang with broccoli leaf powder contains high total phenolics, antioxidant activities, and cancer cell growth inhibition activities.