비파잎 분말 첨가가 만두피의 품질 특성에 미치는 영향

Quality Characteristics of Dumpling Shells Containing Loquat Leaf Powder

  • 투고 : 2012.06.27
  • 심사 : 2012.12.24
  • 발행 : 2012.12.31

초록

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

키워드

참고문헌

  1. AOAC (1980) Official Method of Analysis 14th ed. Association of Official Analytical Chemists, Washington DC.
  2. Bae YI, Chung YC, Shim KH (2002b) Antimicrobial and antioxidant activities of various solvent extractr from different parts of loquat (Eriobotrya japonica Lindl). Korean J Food Preserv 9: 97-101.
  3. Bae YI, Jeong CH, Shim KH (2002a) Nitrite-scavenging and antimutagenic effects of various solvent extract from different parts of loquat (Eriobotrya japonica Lindl). Korean J Food Preserv 9: 92-96.
  4. Bae YI, Moon JS, Shim KH (1998b) Loquat (Eriobotrya japonica Lindl) juice processing and its physicochemical properties. Korean J Postharvest Sci Technol 5: 270-274.
  5. Bae YI, Seo KI, Park SK, Shim KH (1998a) Loquat (Eriobotrya japonica Lindl) leaf tea processing and its physicochemical properties. Korean J Postharvest Sci Technol 5: 262-269.
  6. Bae YL, Shim KH (1998) Nutrition components in different parts of Korean loquat (Eriobotrya japonica Lindl). Korean J of Food Preserv 5: 57-63.
  7. Bok HJ (2008) The a literary investigation on Mandu (dupling)- types and cooking methods of Mandu (dumpling) during the Josen era (1400's-1900's). Korean J Food Culture 23: 252-257.
  8. Chang HJ, Hwang YK (2006) Product development and market testing of ready-to-eat mandu with pond-snail as a health food. Korean J Community Nutrition 11: 650-660.
  9. Cho HS, Kim KH (2008) Quality characteristics of Mandupi with skate (Raja kenojei) flour. Korean J Food Culture 23: 252-257.
  10. Cho HS, Kim KH (2012) Quality characteristics of Maejakgwa containing various levels of Eriobotrya japanica leaf powder. J East Asian Soc Dietary Life 22: 550-557
  11. Choe HD, Seo HM, Kim SL, Park YG, Lee CH (2003) Effect of $\beta$-glucan on gelatinization of barley starch. Korean J Food Sci Technol 35: 545-550.
  12. Go JK, Park SI (2005a) Sensory property and keeping quality of curd yoghurt added with loquat (Eriobotrya japonica Lindley) extract. Korean J Food & Nutr 18: 192-199.
  13. Go JK, Park SI (2005b) Preparation of stirred yoghurt from milk added with Korean loquat (Eriobotrya japonica Lindley). Korean J Food & Nutr 18: 200-206.
  14. Hamada A, Yoshioka S, Takuma D, Yokota J, Cui T, Kusunose M, Miyamura M, Kyotani S, Nishika Y (2004) The effect of Eriovotrya japonica seed extract on oxidative stress in adriamycin-induced nephropathy in rats. Biol Pharm Bul 27: 1961-1964. https://doi.org/10.1248/bpb.27.1961
  15. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS (2004) Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol 36: 795-799.
  16. Jung HA, Park JC, Chung HY, Kim J, Choi JS (1994) Antioxidant flavonoids and chlorogenic acid from the leaves of Eriobotrya japonica. Arch Pharm Res 22: 213-218.
  17. Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM (2011) Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 40: 570-574 https://doi.org/10.3746/jkfn.2011.40.4.570
  18. Kang KS, Kim BS (2003) Changes of rheology on the dumpling shell by added materials. Korean J Food Preserv 10: 498-505.
  19. Kim DH (2007) Rediscovery of dumplings: recovery of sales level before a dumpling market crisis. Weekly Chosun May 16, 2007.
  20. Kim KH, Park BH, Cho YJ, Kim SR, Cho HS (2009) Quality characteristics of shrimp flour added dumpling shell. Korean J Food Culture 24: 206-211.
  21. Kim ML (2006) Antioxative activity of extracts from Gardenia jasminoides and quality characteristics of noodle added Gardenia jasminoides powder. Korean J Food Cookery Sci 22: 237-243 .
  22. Lee BY, Park EM, Kim EJ, Choi HD, Kim IH, Hwang JB (1996) Analysis of chemical components of Korean loquat (Eriovotrya japonica Lindl.) fruit. Korean J Food Sci Technol 28: 428-432.
  23. Lee IO (2003) Quality characteristics of Mandupi with rice meal. MS Thesis Chonnam National University, Gwangju. pp 15-17.
  24. Lee KI, Kim SM (2009) Antioxidative and antimicrobial activities of Eriobotya japonica Linld. leaf extracts. J Korean Soc Food Sci Nutr 38: 123-128.
  25. Lee YS, Lim HY, Lee KH (2000) A study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
  26. Nazato N, Matsumoto K, Uemitsu N (1994) Triterpenes from leaves of Eriobotrya japonica. Nat Med 48: 336-339.
  27. Park BH, Cho HS (2006) Quality characteristics of dried noodles made with Dioscorea japonica flour. Korean J Food Cookery Sci 22: 173-180.
  28. Park BH, Ju SM, Cho HS (2010) Effect of Enteromorpha intenstinalis powder addition in the quality of dumpling shell. Korean J Food Preserv 17: 814-819
  29. Park ID, Cho HS (2011) Quality characteristics of dried noodles with added loquat leaf powder. Korean J Food Culture 26: 709-716.
  30. Park SI, Cho EJ (2004) Quality characteristics of noodle added with chlorella extract. Korean J Food Nutr 17: 120-127.
  31. Pyun JW, Nam HW, Woo IA (2001) A study on the characteristics of mandu-pi differing in roasted soy flour content. Korean J Food & Nutr 14: 287-292.
  32. Shimizu M, Uemitsu N, Shirota M, Matsumato K, Tezuka Y. 1996. A new triterpene ester from Eriobotrya japonica. Chem Pham Bull 44: 2182-2191.
  33. Tanaka K, Nishizono S, Makino N, Tamaru S, Terai O, Ikeda I (2008) Hypoglycemic activity of Eriovotrya japonica seeds in type 2 diabetic rats and mice. Biosci Biotechnol Biochem 72: 686-693. https://doi.org/10.1271/bbb.70411
  34. Yang S, Kim MY, Chun SS (2008) Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J Food Cookery Sci 24: 340-348
  35. Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y (2006) Scavenging of reactive oxygen species by Eriovotrya japonica seed extract. Biol Pharm Bull 29: 467-471. https://doi.org/10.1248/bpb.29.467
  36. Yokota J, Takuma D, Hamada A, Onogawa M, Yoshioka S, Kusunose M, Miyamura M, Kyotani S, Nishioka Y (2008) Gastroprotective activity of Eriovotrya japonica seed extract on experimentally induced gastric lesions in rats. Nat Med 62: 93-100.