Browse > Article
http://dx.doi.org/10.9799/ksfan.2021.34.5.498

Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder  

Kim, Yoonji (Dept. of Food and Nutrition, Eulji University)
Park, Eunbin (Dept. of Food and Nutrition, Eulji University)
Ryu, Soo In (Seongnam Food R&D Support Center)
Lee, Minho (Dept. of Food Technology and Services, Eulji University)
Lee, Hyo-Jeong (Dept. of Science in Korean Medicine, College of Korean Medicine, Graduate School, Kyung Hee University)
Kang, Ahyoung (Dept. of Food and Nutrition, Eulji University)
Paik, Jean Kyung (Dept. of Food and Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.5, 2021 , pp. 498-505 More about this Journal
Abstract
This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).
Keywords
Jinmal Dasik; pine needle powder; antioxidant activity; total polyphenol; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Jin SY. 2013. Quality characteristic and antioxidant activities of majakgwa added pine needle powder. Korean J Food Nutr 26:646-654   DOI
2 Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J Food Sci Technol 34:232-237
3 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28:232-239
4 Kim HS. 2013. Antioxidant and antibacterial activities of Pinus koraiensis extracts with chitosan. Ph.D. Thesis, Seoul National University of Science and Technology. Seoul. Korea
5 Kim JE, Kim WY, Kim JW, Park HS, Lee SH, Lee SY, Kim MJ, Kim AR, Park SN. 2010a. Antibacterial, antioxidative activity and component analysis of Pinus koraiensis leaf extracts. J Soc Cosmet Sci 36:303-314
6 Kim WJ, Kim JM, Huh YR, Shin M. 2012. Antioixdative activity and quality characteristics of rice cupcakes prepared with pine needle powder and extract. Korean J Food Cookery Sci 28:613-622   DOI
7 Lee GC, Chung HM. 1999. A literature review on the origin and the culinary characteristics of dasik. Korean J Diet Cult 14:395-403
8 Lee HS, Lee SR. 1986. Carbohydrate characteristics and storage stability of Korean confections kangjeong and dashik. Korean J Food Sci Technol 18:421-426
9 Lee MY, Kim HO. 2008. The quality properties of hongsamdasik with added red ginseng powder. Korean J Food Nutr 21:283-287
10 Lee MY, Yoon SJ. 2006. The quality properties of dotoridasik with added acorn powder. Korean J Food Cookery Sci 22:849-854
11 Yoon SJ, Choi EH. 2011. Quality characteristics of wheat flour dasik by the addition of turmeric powder. Korean J Culin Res 17:132-140
12 AOAC. 1984. Official Methods of Analysis. 14th ed. pp.50-58. Association of Official Analytical Chemist
13 Oh SD. 2011. A literature review on the types and cooking methods for dasik during the Joseon dynasty. Korean J Food Cult 26:39-52
14 Shin KE, Jeon SK. 2020. Quality and sensory characteristics of dasik by Jerusalem artichoke (Helianthus tuberosus L.) powder. Culin Sci Hosp Res 26:75-84   DOI
15 Shin MH, Lee MH, Chung NY. 2018. Quality and sensory characteristics of jinmal dasik added with fermented black rice bran powder and fructo-oligosaccharide. Foodserv Ind J 14:93-104
16 Verzelloni E, Tagliazucchi D, Conte A. 2007. Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem 105:564-571   DOI
17 Yang EY, Han YS, Sim KH. 2018. Antioxidant properties and quality characteristics of dasik supplemented with Longanae arillus. Korean J Food Nutr 31:485-494   DOI
18 Yoon TH. 1992. Fatty acid composition of total lipids from needles and pollen of Korean Pinus densiflora and Pinus koraiensis. J Korean Oil Chem Soc 9:25-30
19 Yun GY, Kim MA, Hyun JS. 2005. The effect of green tea powder on quality of dasik. Korean J Food Cult 20:532-537
20 Zoecklein BW, Fugelsang KC, Gump BH, Nury FS. 1990. Phenolic compounds and wine color. In Production Wine Analysis. pp.129-168. Springer
21 Lee IS, Shin MH, Nam SM, Chung NY. 2016. The quality characteristics of wheat flour dasik added with burdock powder. Foodserv Ind J 12:125-136   DOI
22 Choi YS, Um YH. 2013. The quality characteristics of soybean dasik added with ramie leaf extract powder (Boehmerianivea) powder. Korean J Culin Res 19:1-10
23 Jo JB, Park HJ, Lee EH, Lee JE, Lim SB, Hong SH, Cho YJ. 2017. Whitening and anti-wrinkle effect of Pinus koraiensis leaves extracts according to the drying technique. J Appl Biol Chem 60:73-78   DOI
24 Kim HB. 2011. New product development & brand strategy on Korean traditional cookies for young generation. J Basic Des Art 12:159-170
25 Kim JY, Yoo SS. 2021. Quality characteristics and antioxidant activity of perilla dasik added with moringa leaf powder. Culin Sci Hosp Res 27:82-93   DOI
26 Kwon SY, Shin ME, Lee KH. 2012. Quality characteristics of sausage with added pine needle powder. J East Asian Soc Diet Life 22:357-364
27 Lee YS, Ryu JH, Rho JO. 2010. Quality characteristics of barley dasik added with maesil extracts. Korean J Hum Ecol 19:897-904   DOI
28 Song HK, Kim JK. 1994. Essential oil components of leaves and resins from Pinus densiflora and Pinus koraiensis. J Korean Wood Sci Technol 22:59-67
29 Choi YS, Jhee OH, Jegal SA. 2010. Changes in the quality characteristics of soybean dasik by additions of bamboo (Pseudosasa japonica Makino) leaf powder. Korean J Culin Res 16:278-285
30 Yoo JH, Cha JY, Jeong YK, Chung KT, Cho YS. 2004. Antioxidative effects of pine (Pinus denstifora) needle extracts. J Life Sci 14:863-867   DOI
31 Ryu YK, Kim YO, Kim KM. 2008. Quality characteristics of sulgidduk by the addition of tofu. Korean J Food Cookery Sci 24:856-860
32 Lee YS, Seo EJ, Jeon SY, Kim AJ, Rho JO. 2014. Quality characteristics and antioxidative effects of dasik added with Lycii fructus extract. Korean J Hum Ecol 23:1217-1229   DOI
33 Kim YJ, Cho BJ, Ko MS, Jung JM, Kim HR, Song HS, Lee JY, Sim SS, Kim CJ. 2010b. Anti-oxidant and antiaging activities of essential oils of Pinus densiflora needles and twigs. Yakhak Hoeji 54:215-225
34 Hong KS, Baik SJ, Kim HS. 2000. The differences between generations in awareness and preference for the commercial Korean traditional desserts. Korean J Hum Ecol 9:13-19