Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidative Activity and Quality Characteristics of Rice Madeleine Added with Pine Needle Powder and Extract

솔잎분말과 생즙을 첨가한 쌀 마들렌의 항산화성과 품질 특성

  • Received : 2013.11.12
  • Accepted : 2014.01.09
  • Published : 2014.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.

솔잎의 기능성을 부여한 쌀가루 가공 제품을 개발하기 위하여 동결건조 한 솔잎분말과 압착에 의한 솔잎생즙을 각각 첨가하여 쌀 마들렌을 제조하였고 이화학적, 텍스쳐 및 관능평가를 실시하였으며 제품의 항산화 활성을 비교하였다. 솔잎을 첨가한 제품의 항산화 활성이 대조군에 비해 높음을 확인하였고, 같은 소재의 솔잎도 첨가되는 물질의 상태가 달라 제품의 품질에 유의적인 영향을 주었다. 마들렌의 비체적은 솔잎분말을 첨가하였을 때를 제외하고 모두 증가하였으며 텍스쳐도 유의적인 차이를 보였다. 본 연구를 통해 쌀 마들렌의 선호도는 솔잎분말 첨가 제품이 더 좋게 평가되었다. 위의 결과 솔잎의 향과 맛을 가지고 항산화 활성이 있는 솔잎 쌀 마들렌을 제조하려면 솔잎분말을 쌀가루에 대해 0.6~1.8%, 솔잎생즙 0.6% 첨가한 것이 전체적인 선호도가 높았으며 그중 솔잎향과 전체적인 맛이 높은 쌀 마들렌은 솔잎분말을 쌀가루에 대해 1.2% 첨가하는 것임을 알 수 있었다.

Keywords

References

  1. Yim MH, Hong TG, Lee JH. 2006. Antioxidant and antimicrobial activities of fermentation and ethanol extracts of pine needles (Pinus densiflora). Food Sci Biotechnol 15: 582-588.
  2. Choi MY, Choi EJ, Lee E, Rhim TJ, Cha BC, Park HJ. 1997. Antimicrobial activities of pine needle (Pinus densiflora Seib et Zucc.) extract. Kor J Appl Microbiol Biotechnol 25: 293-297.
  3. Kim YS, Shin DH. 2005. Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts. Food Microbiol 22: 37-45. https://doi.org/10.1016/j.fm.2004.05.002
  4. Zeng WC, He Q, Sun Q, Zhong K, Gao H. 2012. Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara. Int J Food Microbiol 153: 78-84. https://doi.org/10.1016/j.ijfoodmicro.2011.10.019
  5. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG. 2002. Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J Food Sci Ani Resour 22: 13-19.
  6. Park YS, Jeon MH, Hwang HJ, Park MR, Lee SH, Kim SG, Kim M. 2011. Antioxidant activity and analysis of proanthocyanidins from pine (Pinus densiflora) needles. Nutr Res Pract 5: 281-287. https://doi.org/10.4162/nrp.2011.5.4.281
  7. Choi HS, Hang D, Cho SJ, Kang SC, Sohn ES, Lee SP, Pyo S, Son E. 2006. Immunomodulatory activity of pine needle (Pinus densiflora) extracts in macrophages. Korean J Food Sci Nutr 11: 105-109. https://doi.org/10.3746/jfn.2006.11.2.105
  8. Jeon JR, Kim JY, Lee KM, Cho DH. 2005. Anti-obese effects of mixture contained pine needle, black tea, and green tea extracts. J Korean Soc Appl Biol Chem 48: 375-381.
  9. Jeon JR, Kim JY. 2006. Effects of pine needle extract on differentiation of 3T3-L1 preadipocytes and obesity in high-fat diet fed rats. Biol Pharm Bull 29: 2111-2115. https://doi.org/10.1248/bpb.29.2111
  10. Kim JD, Yoon TH, Choi M, Im KJ, Ju JS, Lee SY. 1991. Effect of dietary supplementation with pine leaf on lipid parameters in rats. Korean J Gerontolgy 1: 47-50.
  11. Yen GC, Duh PD, Huang DW, Hsu CL, Fu TY. 2008. Protective effect of pine (Pinus morrisonicola Hay.) needle on LDL oxidation and its anti-inflammatory action by modulation of iNOS and COX-2 expression in LPS-stimulated RAW 264.7 macrophages. Food Chem Toxicol 46: 175-185. https://doi.org/10.1016/j.fct.2007.07.012
  12. Park G, Paudyal DP, Park Y, Lee C, Hwang I, Tripathi GR, Cheong H. 2008. Effects of pine needle extracts on plasma cholesterol, fibrinolysis and gastrointestinal motility. Biotechnol Bioprocess Eng 13: 262-268. https://doi.org/10.1007/s12257-008-0039-y
  13. Lee HG, Han JY. 2002. Sensory and textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweeteners. Korean J Soc Food Cookery Sci 18: 164-172.
  14. Lee HJ, Cui CB, Choi HT, Kim SH, Ham YA, Lee DS, Ham SS. 2005. Biological activities of the vaporized liquid of water-boiled pine needle. Korean J Food Preserv 12: 179-183.
  15. Renzetti S, Bello FD, Arendt EK. 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J Cereal Sci 48: 33-45. https://doi.org/10.1016/j.jcs.2007.07.011
  16. Shin M, Gang DO, Song JY. 2010. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19: 951-956. https://doi.org/10.1007/s10068-010-0133-8
  17. Turabi E, Summu G, Sahin S. 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloid 24: 755-762. https://doi.org/10.1016/j.foodhyd.2010.04.001
  18. Kim MH, Kim HJ, Kim MY, Kim MR. 2008. Optimization of spirulina using response surface methodology. Korean J Food Culture 23: 761-770.
  19. Shin M, Gang DO, An YH. 2007. Rice bread and the preparation of rice bread and thereof. Korean Patent 0742572.
  20. Jang JO. 2007. Quality properties of madeleine added with black bean Chungkukjang flour. J East Asian Soc Dietary Life 17: 840-845.
  21. Lim YT, Kim DH, Ahn JB, Choi SH, Han GP, Kim GH, Jang KI. 2012. Quality characteristics of madeleine with peach (Prunus persica L. Batsch) juice. Korean J Food & Nutr 25: 664-670. https://doi.org/10.9799/ksfan.2012.25.3.664
  22. Kim W. 2008. Effect of addition of enzyme-resistant rice RS3 on quality and textural characteristics of madeleine. Korean J Human Ecology 19: 191-201. https://doi.org/10.5934/KJHE.2010.19.1.191
  23. Park SJ, Ha KY, Shin M. 2012. Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea. Food Sci Biotechnol 21: 365-372. https://doi.org/10.1007/s10068-012-0048-7
  24. Medcalf DF, Gilles KA. 1965. Wheat starches: I. Comparison of physicochemical properties. Cereal Chem 42: 558-568.
  25. AACC. 2000. Approved Methods of the AACC. 10th ed. American Association for Clinical Chemistry, St. Paul, MN, USA. Method 72-10.
  26. Jin YI, Hong SY, Kim SJ, Ok HC, Lee YJ, Nam JH, Yoon YH, Jeong JC, Lee SA. 2010. Comparison of antioxidant activity and amino acid components of mungbean cultivars grown in highland area in Korea. Korean J Environ Agric 29: 381-387. https://doi.org/10.5338/KJEA.2010.29.4.381
  27. Kim WJ, Kim JM, Huh YR, Shin M. 2012. Antioxidant activity and quality characteristics of rice cupcakes prepared with pine needle powder and extract. Korean J Food Cookery Sci 28: 613-622. https://doi.org/10.9724/kfcs.2012.28.5.613
  28. Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41: 69-76.
  29. Lee HJ, Do JR, Kwon JH, Kim HK. 2011. Physiological activities of extracts from different parts of Cudrania tricuspidata. J Korean Soc Food Sci Nutr 40: 942-948. https://doi.org/10.3746/jkfn.2011.40.7.942
  30. Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21: 685-692.
  31. Jung HA, Kim SH, Lee MA. 2009. Storage quality characteristics of cookies prepared with pine needle powder. Korean J Food Preserv 16: 506-511.
  32. Lee JH, Son SM. 2011. Effect Cudrania tricuspidata leaf powder addition on the quality of sponge cakes. Food Eng Prog 15: 376-381.
  33. Lee HG, Kim HJ. 2000. Sensory and mechanical characteristics of Sang-ja-byung by different ingredient. Korean J Soc Food Sci 16: 342-351.

Cited by

  1. Quality Characteristics of Rice Nutritional Bar added with Aronia Byproducts Powder vol.28, pp.6, 2015, https://doi.org/10.9799/ksfan.2015.28.6.947
  2. Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.1
  3. Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.296
  4. The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder vol.49, pp.3, 2016, https://doi.org/10.5657/KFAS.2016.0277
  5. Quality Characteristics of Cabbage Rice Nutritional Bars Made with Varying Ratios of Cabbage Powder vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.441
  6. Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.205
  7. Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Young Barley Leaf Powder vol.33, pp.5, 2014, https://doi.org/10.9724/kfcs.2017.33.5.504