한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권1호
  • /
  • Pages.16-33
  • /
  • 2022
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

밀기울 분말 첨가 떡볶이 떡의 품질 특성 및 항산화 활성

Quality Characteristics and Antioxidant Activity of Tteokbokkidduk Supplemented with Wheat Bran Powder

  • 박소영 (숙명여자대학교 문화예술대학원 전통식생활문화전공) ;
  • 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Park, So Young (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University) ;
  • Sim, Ki Hyeon (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University)
  • 투고 : 2021.11.04
  • 심사 : 2022.01.14
  • 발행 : 2022.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

키워드

참고문헌

  1. An EM, Choi YH, Lee JK, Choi YS, Kim YH, Shin HS. 2015. Antioxidant properties of wheat bran prepared by a high-pressure homogenizer process. Food Eng Prog 19:50-55 https://doi.org/10.13050/foodengprog.2015.19.1.50
  2. An EM, Lee JK, Choi YS, Kim YH, Shin HS. 2014. Physicochemical properties of wheat bran in different areas prepared by a high-pressure homogenizer process. Korean J Food Sci Technol 46:404-409 https://doi.org/10.9721/KJFST.2014.46.4.404
  3. Ahn JW. 2009. Properties of rice cakes for topokki with curry powder. Korean J Food Cookery Sci 25:467-473
  4. Anderson JW. 1985. Health implications of wheat fiber. Am J Clin Nutr 41:1103-1112 https://doi.org/10.1093/ajcn/41.5.1103
  5. Avarzed E, Wang X, Moon Y, Kim KH, Kweon M. 2020. Quality characteristics and antioxidant activities of cookies formulated with the blend of Korean domestic wheat flour and purple wheat bran. Korean J Food Cookery Sci 36:152-162 https://doi.org/10.9724/kfcs.2020.36.2.152
  6. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  7. Bruhns P, Kanzler C, Degenhardt AG, Koch TJ, Kroh LW. 2019. Basic structure of melanoidins formed in the Maillard reaction of 3-deoxyglucosone and γ-aminobutyric acid. J Agric Food Chem 67:5197-5203 https://doi.org/10.1021/acs.jafc.9b00202
  8. Chae JW, Koh BK. 2019. Quality characteristics of frozen topokki garaetteok with the addition of dietary fiber. Korean J Food Cookery Sci 35:1-8 https://doi.org/10.9724/kfcs.2019.35.1.1
  9. Cheon HS, Cho WI, Lee SJ, Chung MS, Choi JB. 2017. Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties. Korean J Food Sci Technol 49:502-506 https://doi.org/10.9721/KJFST.2017.49.5.502
  10. Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94 https://doi.org/10.1006/jcrs.2001.0419
  11. Cho KR. 2007. Quality characteristics of backsulgi with germinated brown rice flour. Korean J Food Nutr 20:185-194
  12. Choi IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of backsulgies. Korean J Soc Food Sci 8:281-289
  13. Choi YJ. Cho SH, Chung RW, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2007. Investigation of fermented soybean sauce on literatures before the 17th century. Korean J Food Cookery Sci 23:107-123
  14. Galliard T, Gallagher DM. 1988. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. J Cereal Sci 8:147-154 https://doi.org/10.1016/s0733-5210(88)80025-0
  15. Hsieh RJ. 1994. Contribution of lipoxygenase pathway to food flavors. In Ho CT, Hartman TG (Eds.), Lipids Food Flavors. pp.30-48. American Chemical Society
  16. Hwang JK, Kim CT, Cho SJ, Kim CJ. 1995a. Effects of various thermal treatments on physicochemical properties of wheat bran. Korean J Food Sci Technol 27:394-403
  17. Hwang JK, Kim, CT, Cho SJ, Kim CJ. 1995b. Characteristics of water soluble fractions of wheat bran treated with various thermal processes. Korean J Food Sci Technol 27:934-938
  18. Jung H, Yu CR, Park HW, Yoon WB. 2018a. Effect of acid soaking and thermal sterilization on the shape and quality characteristics of tteokbokki rice cake. Korean J Food Nutr 31:737-750 https://doi.org/10.9799/KSFAN.2018.31.5.737
  19. Jung H, Yu CR, Park HW, Chung GS, Kim KM, Han GJ, Yoon WB. 2018b. Effect of the water content in rice cake and acid concentration of acidulant on the acid soaking characteristic of rice cakes for tteokbokki. Food Eng Prog 22:264-271 https://doi.org/10.13050/foodengprog.2018.22.3.264
  20. Jung KI, Bang HJ, Boo HJ, Choi YJ. 2019. Quality characteristics of topokkidduk added with Enteromorpha intestinalis powder. J Life Sci 29:588-595 https://doi.org/10.5352/JLS.2019.29.5.588
  21. Ka EH. 2013. Comparisons of antimicrobial and antioxidant activities of wheat germ and bran extracts. Master's Thesis, Hannam Univ. Daejeon. Korea
  22. Kang HJ, Kum JS, Jung JH, Lim JK. 2011. Effect of number of extrusions on topokkidduk quality. J Korean Soc Food Sci Nutr 40:1612-1616 https://doi.org/10.3746/JKFN.2011.40.11.1612
  23. Kang HJ, Lee JK, Lim JK. 2012b. Quality characteristics of topokki garaedduk with different moisture ratios. J Korean Soc Food Sci Nutr 41:561-565 https://doi.org/10.3746/JKFN.2012.41.4.561
  24. Kang HJ, Park JD, Lee HY, Kum JS. 2012a. Quality characteristics of topokkidduk added with soybean flour. Korean J Food Preserv 19:688-695 https://doi.org/10.11002/KJFP.2012.19.5.688
  25. Kim MS, Park JD, Lee HY, Park SS, Kum JS. 2012. Changes in the quality characteristics of topokkidduk prepared with garlic powder. J Korean Soc Food Sci Nutr 41:982-987 https://doi.org/10.3746/JKFN.2012.41.7.982
  26. Kim MY, Jeong YK, Son CW, Jhon ES, Kim MR. 2009. Quality characteristics and antioxidantive activities of spirulina added Korean rice cake (garaeduk) during storage. Korean J Food Preserv 16:8-16
  27. Kim SK, Ciacco CF, D'Appolonia BL. 1976. A research note kinetic study of retrogradation of cassava starch gels. J Food Sci 41:1249-1250 https://doi.org/10.1111/j.1365-2621.1976.tb14434.x
  28. Kim SS, Chung HY. 2009. The effects of wheat flour addition on retarding retrogradation in Korean rice cakes (karedduk). Korean J Food Nutr 22:185-191
  29. Kim SS, Chung HY. 2010. Retarding retrogradation of Korean rice cakes (karedduk) with a mixture of trehalose and modified starch analyzed by Avrami kinetics. Korean J Food Nutr 23:39-44
  30. Kim YH. 1998. Rheological properties of dough added with wheat bran. J Korean Soc Food Sci Nutr 27:1125-1131
  31. Korea Agro-Fisheries & Food Trade Corporation. 2021. 2020 Processed food segment market status: Rice processed food. pp.72-81. Korea Agro-Fisheries & Food Trade Corporation. Report No. 11-1543000-003392-01
  32. Kwak JE, Yun MR, Lee JS, Sim EY, Kim NG, Lee CG. 2018. Change in the quality characteristics of raw grains according to the storage period of processed rice, Proceedings of the Korean Society of Crop Science Conference Yeosu
  33. Laddomada B, Caretto S, Mita G. 2015. Wheat bran phenolic acids: Bioavailability and stability in whole wheat-based foods. Molecules 20:15666-15685 https://doi.org/10.3390/molecules200915666
  34. Lee HJ, Pak HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY. 2011b. Antioxidant activity and quality characteristics of American cookies prepared with job's tears (Coix lachryma-jobi L.) chungkukjang powder and wheat bran powder. Korean J Food Nutr 24:85-93 https://doi.org/10.9799/KSFAN.2011.24.1.085
  35. Lee I, Lee HG, Bae IY. 2013. Impact of dietary fibers from various source in wheat flour gel model: Aspect of suitability of processing and in vitro starch digestibility. Food Eng Prog 17:297-304 https://doi.org/10.13050/foodengprog.2013.17.4.297
  36. Lee JK, Jeong JH, Lim JK. 2011a. Quality characteristics of topokki garaedduk added with ginseng powder. J Korean Soc Food Sci Nutr 40:426-434 https://doi.org/10.3746/JKFN.2011.40.3.426
  37. Lee JK, Jeong JH, Lim JK. 2012. Quality characteristics of topokki dduk with respect to added whole soybean curd (chun-tofu) by different storage time. Korean J Food Cookery Sci 28:111-121 https://doi.org/10.9724/kfcs.2012.28.2.111
  38. Lee JY, Koo SJ. 1994. A study on the effect of addition of dietary fibers on quality of Julpyun. Korean J Soc Food Sci 10:267-276
  39. Lee TS. 2020. Last year, rice processed food exports amounted to $100 million...twice as many as in 4 years. Avaliable from https://www.yna.co.kr/view/AKR20200116048951030 [cited 16 January 2020]
  40. Lee YH, Moon TW. 1994. Composition, water-holding capacity and effect on starch retrogradation of rice bran dietary fiber. Korean J Food Sci Technol 26:288-294
  41. Lee YT. 2003. Quality characteristics of high-fiber breads added with domestic wheat bran. JKorean Soc Agric Chem Biotechnol 46:323-328
  42. Li Q, Sun H, Zhang M, Wu T. 2020. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food. J Food Sci 85:1427-1437 https://doi.org/10.1111/1750-3841.14965
  43. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  44. Ministry of Food and Drug Safety [MFDS]. 2021. Korean food standards codex. Available from http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263 [cited 5 March 2021]
  45. Moon J, Choi S, Lee S, Yim D. 2015. Antioxidant activities and anti-inflammatory effects of rice bran and wheat bran extracts. Korean J Pharmacogn 46:140-147
  46. Na YR, Park SH. 2020. Fermentation of wheat bran through lactic acid bacteria: Changes in flavor components and free amino acids and potential applications in baking. Korean J Food Sci Technol 52:524-528 https://doi.org/10.9721/KJFST.2020.52.5.524
  47. Nam HH, Sim KH. 2021. Quality characteristics of garaedduk enriched with mealworm (Tenebrio molitor) powder. Korean J Food Nutr 34:272-288 https://doi.org/10.9799/KSFAN.2021.34.3.272
  48. Park GN, Cho H, Kweon M. 2020. Quality characteristics and antioxidant activities of fresh noodles formulated with the blend of Korean domestic wheat flour and pre-treated purple-colored wheat bran. Korean J Food Cookery Sci 36:482-491 https://doi.org/10.9724/kfcs.2020.36.5.482
  49. Park YK, Kim HS, Park HY, Han GJ, Kim MH. 2011. Retarded retrogradation effect of garatteok with apple pomace dietary fiber powder. Korean J Food Cult 26:400-408
  50. Rosa NN, Barron C, Gaiani C, Dufour C, Micard V. 2013. Ultra-fine grinding increases the antioxidant capacity of wheat bran. J Cereal Sci 57:84-90 https://doi.org/10.1016/j.jcs.2012.10.002
  51. Rural Development Administration [RDA]. 2021. Livestock information: Wheat bran. Available from http://m.rda.go.kr/mobile2/?p=72_2_view&num_id=30 [cited 1 November 2021]
  52. Shafer MAM, Zabik ME. 1978. Dietary fiber sources for baked products: Comparison of wheat brans and other cereal brans in layer cakes. J Food Sci 43:375-379 https://doi.org/10.1111/j.1365-2621.1978.tb02308.x
  53. Shin DS, Kim SO. 2017. Effects rice powder properties of 'Goami 2' on the quality of garaetteok. Korean J Food Nutr 30:804-812 https://doi.org/10.9799/KSFAN.2017.30.4.804
  54. Shin DS, Yoo YM, Han GJ, Oh SG. 2016. Quality of tteokbokki tteok prepared by adding various concentration of brown rice. Korean J Food Preserv 23:194-203 https://doi.org/10.11002/KJFP.2016.23.2.194
  55. Shin GN, Kim YR, Kim MH. 2017a. Nutritional evaluation of convenience meals in convenience stores near the universities. Korean J Community Nutr 22:375-386 https://doi.org/10.5720/kjcn.2017.22.5.375
  56. Shin HK, Lee JH, Lee SK. 2017b. Characteristics of white pan bread with roasted rice bran. Korean J Food Sci Technol 49:401-407 https://doi.org/10.9721/KJFST.2017.49.4.401
  57. Shin M. 2009. Rice - Processed food. Food Sci Ind 42:2-18
  58. Stevenson L, Phillips F, O'sullivan K, Walton J. 2012. Wheat bran: Its composition and benefits to health, a European perspective. Int J Food Sci Nutr 63:1001-1013 https://doi.org/10.3109/09637486.2012.687366
  59. Sui X, Yap PY, Zhou W. 2015. Anthocyanins during baking: Their degradation kinetics and impacts on color and anti- oxidant capacity of bread. Food Bioprocess Technol 8:983-994 https://doi.org/10.1007/s11947-014-1464-x
  60. Symons LJ, Brennan CS. 2004. The effect of barley β-glucan fiber fractions on starch gelatinization and pasting characteristics. J Food Sci 69:FCT257-FCT261 https://doi.org/10.1111/j.1365-2621.2004.tb06325.x
  61. Vetrimani R, Haridas Rao P. 1990. Studies on stabilization of wheat bran. J Food Sci Technol 27:332-335
  62. Won SI, Cho SH, Chung RW, Choi YJ, Kim EM, Cha GH, Kim HS, Lee HG. 2008. A literature review on tteoks, Korean rice cakes prior to the 17th century. Korean J Food Cookery Sci 24:419-430
  63. Yildirim A, Mavi A, Kara AA. 2001. Determination of anti-oxidant and antimicrobial activities of Rumex crispus L. extracts. J Agric Food Chem 49:4083-4089 https://doi.org/10.1021/jf0103572
  64. Youn HY, Lee SJ. 2012. Quality characteristics of chocolate ganache influenced by the level of vegetable creams. Food Eng Prog 16:306-313
  65. Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem 50:1619-1624 https://doi.org/10.1021/jf010964p
  66. Zhang D, Moore WR. 1999. Wheat bran particle size effects on bread baking performance and quality. J Sci Food Agric 79:805-809 https://doi.org/10.1002/(SICI)1097-0010(19990501)79:6<805::AID-JSFA285>3.0.CO;2-E