Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

어르신 간식으로 이용 가능한 구기자 증편의 품질 특성

  • Jang, Hyun Jung (Department of Food and Nutrition, Kyung Hee University) ;
  • Kim, Na Young (Department of Hotel Culinary Art, Songho College) ;
  • Kim, Up Sik (Department of Hotel Culinary Art, Yeonsung University) ;
  • Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University)
  • 장현정 (경희대학교 식품영양학과) ;
  • 김나영 (송호대학교 호텔외식조리학과) ;
  • 김업식 (연성대학교 호텔조리과) ;
  • 한명주 (경희대학교 식품영양학과)
  • Received : 2016.08.08
  • Accepted : 2016.10.13
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

Keywords

References

  1. Cho EJ, Kim MJ, Choi WS. 2007. Quality properties of Jeungpyun with added Withprickly Pear (Cheonnyuncho) powder. J. East Asian Soc. Diet. Life, 17(6):903-910
  2. Cho KJ, Han DH. 1998. Study on food habits of the elderly in institution. J. Korean Soc. Food Sci. Nutr., 27(4):756-764
  3. Cho YH, Woo KJ, Hong SY. 1994. The studies of Jeung-Pyun preparation (in standardization of preparation). Korean J. Soc. Food Cookery Sci., 10(4):322-327
  4. Choi JJ, Seo BH. 2012. A study on quality characteristics of Jeungpyeon with added Rubus Coreanus Miquel. J. East Asian Soc. Diet. Life, 22(1):52-61
  5. Han MJ, Sung JH. 2008. Development of Jeungpyun prepared by ginseng traditional wine(Makgeolli). Korean J. Soc. Food Cookery Sci., 24(6):837-848
  6. Jang JS, Park YS. 2007. Changes in properties of Jeung-pyun prepared with the addition of milk. Korean J. Food Cookery Sci., 23(3):354-362
  7. Jung JY, Choi MH, Hwang JH, Jung 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
  8. Kang IH. 2000. Dduk and Kyoajul of Korea. Daehankyokwaseo, Seoul, Korea, p 12
  9. Kang SH, Lee KS, Yoon HH. 2006. Quality characteristics of Jeungpyun with added rosemary powder. Korean J. Soc. Food Cookery Sci., 22(2):758-763
  10. Kim DH, Ahn BY, Park BH. 2003. Effect of Lycium chinense fruit on the physicochemical properties of Kochujang. Korean J. Food Sci. Technol. , 35(3):461-469
  11. Kim EM. 2005. Quality characteristics of Jeung-Pyun according to the level of red ginseng powder. Korean J. Soc. Food Cookery Sci., 21(2):209-216
  12. Kim KS, Lee SY. 2002. The quality and storage characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder. Korean J. Soc. Food Cookery Sci., 18(2):179-184
  13. Kim KY, Yang MO. 2010. Quality properties of Jeungpyun prepared with cabbage (Brassica oleracea var. capitata) Powder. J. East Asian Soc. Diet. Life, 20(2):291-298
  14. Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J. Korean Soc. Food Sci. Nutr., 34(3):403-407 https://doi.org/10.3746/jkfn.2005.34.3.403
  15. Ko YS, Sim KH. 2014. Quality Characteristics and Antioxidant Activity of Jeung-pyun added with Ju-bak Powder. J. East Asian Soc. Diet. Life 24(2): 190-200
  16. Kwon KD, Park WJ, Kim S. 2008. Product attributes and new product strategies affecting consumer purchases of Lycium Chinense. Korean J. Food Preserv., 15(4):612-616
  17. Lee EA, Woo KJ. 2001. Quality characteristics of Jeung-Pyun (Korean rice cake) according to the type and amount of the oligosaccharide added. Korean J. Soc. Food Cookery Sci., 17(5):431-440
  18. Lee GS, Park CS. 2011. Quality characteristics of Jeungpyun prepared with different ratios of Polygonum Multiflorum Thunb powder. Korean J. Soc. Food Cookery Sci., 27(4):35-46 https://doi.org/10.9724/kfcs.2011.27.4.035
  19. Lee HJ, Cha KH, Park JH. 2004. Quality characteristics of Injeulmi by different ratios of Kugija (Lycii fructus) powder. Korean J. Soc. Food Cookery Sci., 20(4):409-417
  20. Lee MY, Kim JK. 2007. Quality characteristics of Jeolpyeon by different ratios of Lycil fructus powder. Korean J. Soc. Food Cookery Sci,. 23(6):818-823
  21. Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Lycii fructus powder. Korean J. Food Sci. Technol., 35(1):77-83
  22. Park BH, Jo HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J. Soc. Food Cookery Sci., 21(1):94-102
  23. Park BH, Ko KM, Jeon ER. 2010. Quality characteristics of Tofu prepared with Lycii fructus powder during storage. Korean J. Soc. Food Cookery Sci., 26(5):586-595
  24. Park BH, Yang HH, Choi HS. 2012. Quality characteristics and antioxidative effect of Yukwa prepared with Lycii fructus powder. J. Korean Soc. Food Sci. Nutr., 41(6):745-751 https://doi.org/10.3746/jkfn.2012.41.6.745
  25. Park MY, Lee GS. 2006. Nutrition and welfare for elderly. Kwangmungak, Seoul, Korea. pp 99-175
  26. Park SJ, Lee HJ, Kim WS, Lim JY, Choi HM 2006. Food preference test of the Korean elderly menu development. Korean J. Community Nutr., 11(1):98-107.
  27. Park YJ, Kim MH, Bae SJ. 2002. Enhancement of anticarcinogenic effect by combination of Lycii fructus with vitamin C. J. Korean Soc. Food Sci. Nutr., 31(1):143-148. https://doi.org/10.3746/jkfn.2002.31.1.143
  28. Park YS, Chung SS. 1996. Changes in chemical properties of Jeungpyun product during fermentation. Korean J. Soc. Food Cookery Sci., 12(3):300-304.
  29. Shin YJ, Lee JA, Park GS. 2008. Quality characteristics of fish pastes containing Lycii fructus powder. J. East Asian Soc. Diet. Life, 18(1):22-28.
  30. Yim DS. 2012. Analysis of production and trade of Lycium chinense mill. in Korea and China. Korean J. Intl. Agri., 24(4):425-428.
  31. You SY. 1988. Medicinal plant culture. Ohsung Press Co., Seoul, p 244-253.
  32. Chengyang gugija nonghyup 2016.Available from: http://www.cygugija.co.kr/shop_add_page/index.htm?page_code=sub2_2 [accessed 2016.3.11]
  33. Statistics Korea 2016. Available from: http://kostat.go.kr/portal/korea/kor_nw/2/1/index.board?bmode=read&aSeq=348565 [2016.4.8]

Cited by

  1. Effect of Lycii Fructus Powder Additions on Chicken Breast Jerky Quality vol.26, pp.3, 2017, https://doi.org/10.5934/kjhe.2017.26.3.259