Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder

곰취 분말 첨가 화쥐안(花捲)의 항산화 활성 및 품질특성

  • Sun, Yi-Ping (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Jeong, Yi-Ji (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 손을평 (숙명여자대학교 식품영양학과) ;
  • 정이지 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2016.01.22
  • Accepted : 2016.04.12
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: The purpose of this study was to investigate antioxidant activities and quality characteristics of the steamed roll added Ligularia fischeri (Ledeb.)Turcz. powder. Methods: Steamed roll were prepared with different amounts (0%, 0.5%, 1%, 1.5%, 2% to the flour quantity) of Ligularia fischeri powder. Results: As a result of measuring the normal component and the sugar content of the steamed roll added with Ligularia fischeri powder showed a tendency to increase as the added amount more significant increase (p<0.001). The pH of steamed roll significantly decreased with fermentation time (p<0.001) after again appeared a tendency to increased (p<0.001). The moisture of steamed roll were measured by significantly decreased as Ligularia fischeri powder content increased (p<0.001).The results of color value, L(lightness)and a(redness)values decreased with b (yellowness) increasing concentration of Ligularia fischeri powder (p<0.001). In texture analysis, gumminess, adhesiveness, cohesiveness, springiness decreased while chewiness and hardness increased as the amount of increasing concentration of Ligularia fischeri powder (p<0.001). According to the sensory evaluation, appearance, texture, moisture of 0.5% group received the highest score, color, flavor and overall acceptability were showed good results in 1% group (p<0.001). Concolusion: In summary, this study was considered that it can be manufactured as natural functional food that can sensory preference in 1%steamed roll added with Ligularia fischeri powder.

Keywords

References

  1. AOAC. 2000. Approved methods of the AACC. 10th ed. Method 10-50D. American Assoc. Cereal Chemists, St. Paul, MN, USA.
  2. Adom KK, Sorrells ME, Liu RH. 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem 53(6):2297-2306. https://doi.org/10.1021/jf048456d
  3. Blois MS. 1958. Antioxidant determination by the use of a sable free radical. Nature 181:1190-1200. https://doi.org/10.1038/1811190a0
  4. Cho SD, Kim GH. 2005. Food product development and quality characteristics of Ligularia fischeri for food resources. Korean J Food Preserv 12(1):43-47.
  5. Choi DM, Chung SK, Lee DS. 2007. Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. J Korean Soc Food Sci Nutr 36(5):616-621. https://doi.org/10.3746/jkfn.2007.36.5.616
  6. Choi MS, Yang JK. 2008. Industrial potentiality of wild edible greens. J Food Res Technol 21(1):1-7.
  7. Choi SE, Lee JM. 1993. Standardization for the preparation of traditional Jeung-pyun. Korean J Food Sci Technol 25(6):655-665.
  8. Han IA. 2010. A study on the antibacterial and antioxidative effects of each fraction of Ligularia stenocephala, Ligularia fischeri, and Aster scaber extracts. Master's thesis. Chungnam National University, Daejeon, Korea. pp 18-20.
  9. Hong JH, Kim HJ, Choi YH, Lee IS. 2008. Physiological activities of dried persimmon, fresh persimmon and persimmon leaves. J Korean Soc Food Sci Nutr 37(8):957-964. https://doi.org/10.3746/jkfn.2008.37.8.957
  10. Hwang SY, Oh KJ, Kang KO. 2014. Study on the quality characteristics of steamed bread using bamboo and lotus leaf powder. Korean J Food Culture 29(3):298-306. https://doi.org/10.7318/KJFC/2014.29.3.298
  11. Jeong CH, Cho HJ, Shim KH. 2006. Quality characteristics of white bread added with chlorella powder. Korean J Food Preserv 13(4):465-471.
  12. Jin SY. 2013a. Quality characteristic and antioxidant activities Maejakwa added Cedrela sinensis powder. J Korean Soc Food Sci Nutr 42(11):1792-1798. https://doi.org/10.3746/jkfn.2013.42.11.1792
  13. Jin SY. 2013b. Quality characteristics and antioxidant activites of Maejakgwa added mulberry leaf powder. J East Asian Soc Dietary Life 23(5):597-604.
  14. Jung JY, Choi MH, Hwang JH, Chung HJ. 2004. Quality characteristics of Jeung-pyun prepared with paprika juice. J Korean Soc Food Sci Nutr 33(5):869-874. https://doi.org/10.3746/jkfn.2004.33.5.869
  15. Kang MS, Kang MY. 1996. Changes in physicochemical properties of Jeungpyun (fermented and steamed rice cake) batter during fermentation time. J Korean Soc Food Nutr 25(2):255-260.
  16. Kang YM. 2006. The open policy of Chinese distribution market and counterplan of Korean firms. J Int Commer Inf 8(3):276-297.
  17. Kang YS, Kim JS. 2011. Quality characteristics of Sulgidduk supplemented with Ligularia fischeri powder. J East Asian Soc Dietary Life 21(2):27-283.
  18. Kim CS, Hwang CM, Song YS, Kim HI, Chung DJ, Han JH. 2001. Commercial wheat flour quality and bread making conditions for Korean⁃style steamed bread. J Korean Soc Food Sci Nutr 30(6):1120-1128.
  19. Kim JW, Park IK, Youn KS. 2013. Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves. Korean J Food Preserv 20(5):659-667. https://doi.org/10.11002/kjfp.2013.20.5.659
  20. Kim KT, Choi AR, Lee KS, Joung YM, Lee KY. 2007. Quality characteristics of bread made from domestic Korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cook Sci 23(4):461-468.
  21. Kim MA, Yoon SK. 2003. Organoleptic characteristics of steamed bread mixed with soybean and barley flour for diabetes mellitus. Res Inst Hum Ecol 8:33-38.
  22. Kim MA, Lee EJ, Jin SY. 2014. Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture 29(1):111-118. https://doi.org/10.7318/KJFC/2014.29.1.111
  23. Kwon SB, Jee HJ, Bang SB, Lee KK, Hong CK. 1999. Rhytophthora root rot of Ligularia fishcheri caused by P. drechsleri. Plant Dis Agric 5(1):58-60.
  24. Kwon YJ, Kim KH, Kim HK. 2002. Changes of total polyphenol content and antioxidant activity of Ligularia fischeri extracts with different microwave-assisted extraction conditions. Korean J Food Preserv 9(3):332-337.
  25. Lee JY, Cho YR, Ahn EK, Seo CG, Kim JK, Seo DW, Oh JS. 2015. Anti-oxidant effect of Ligularia fischeri ethanol extracts from district areas in Korea. Food Eng Prog 19(4):320-328. https://doi.org/10.13050/foodengprog.2015.19.4.320
  26. Lee MH. 2000. Lee Myunhee's China food. Chosun Iibo Co., Ltd, Seoul, Korea. p 155.
  27. Min SH, Lee BR. 2008. Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Food Culture 23(2):228-234.
  28. Nam HS. 2014. The study of anti-oxidant and anti-inflammatory activities of Ligularia fischeri extracts. Jungwon University, Chungbuk, Korea. pp 26-27.
  29. Oh YS, Hwang JH, Lim SB. 2012. Physiological activity of tofu fermented with mushroom mycelia. Food Chem 133(3):728-734. https://doi.org/10.1016/j.foodchem.2012.01.083
  30. Park BH, Joo HM, Cho HS. 2014. Quality characteristics of dried noodles added with Ligularia fischeri powder. Korean J Food Culture 29(2):205-211. https://doi.org/10.7318/KJFC/2014.29.2.205
  31. Park BH, Kim M, Jeon ER. 2013. Quality characteristics of tofu added Ligularia fischeri powder. Korean J Food Culture 28(5):495-501. https://doi.org/10.7318/KJFC/2013.28.5.495
  32. Park BH, Kim SJ, Jo HS. 2015. Study on quality characteristics of Mandupi added with Ligularia fischeri powder. J Korean Food Preserv 22(4):475-481. https://doi.org/10.11002/kjfp.2015.22.4.475
  33. Park HS, Han GD. 2008. Characteristics of breadmaking according to the addition of fermented rice bran. Korean J Food Culture 23(1):62-67.
  34. Park ID. 2013. Quality characteristics of Maejakgwa with added Ligularia fischeri powder. J East Asian Soc Dietary Life 23(5):605-612.
  35. Park JY, Ahn JY, Hong HO, Hahn YS. 2004. Reduction of allergenicity of wheat flour by enzyme hydrolysis. Korean J Food Sci Technol 36(1):152-157.
  36. Park YS. 1989. Changes in physicochemical properties of Jeunpyun during fermentation. Doctorate dissertation. Hyosung Women's University, Deagu, Korea. pp 24-25.
  37. Pyler EJ. 1979. Physical and chemical test methods. Bak Sci Technol 2:891-895.
  38. Rural Development Administration (National Rural Living Science Institute). 2011. Food composition table 7th. First. Hyoilbooks, Seoul, Korea. pp 106-107.
  39. Swain T, Hillis WE. 1959. The phenolic constituents of Prunus domestica I. The quantitative analysis of phenolic constituents. J Sci Food Agric 10(1):63-68. https://doi.org/10.1002/jsfa.2740100110
  40. Wang S. 2011. Manufacturing technology of Chinese fermentation production. China Light Industry Press, Beijing, China. p 157.
  41. Yang SE, Jin SY. 2013. Antioxidant activity and quality characteristics of Jeonbyeong added Cedrela sinensis powder. Korean J Culin Res 19(4):279-290.
  42. Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43(2):273-280. https://doi.org/10.3746/jkfn.2014.43.2.273

Cited by

  1. Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.321
  2. Analysis of quality characteristics of Ligularia fischeri cultivated in a greenhouse and an open field based on the harvest time vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.49