Browse > Article
http://dx.doi.org/10.9724/kfcs.2013.29.5.501

Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage  

Jan, Seung-Youn (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University)
Kim, Myung Hee (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University)
Hong, Geum Ju (Dept. of Foodservice & Culinary Management, Graduate School of Kyonggi University)
Publication Information
Korean journal of food and cookery science / v.29, no.5, 2013 , pp. 501-509 More about this Journal
Abstract
This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.
Keywords
Cheonnyuncho fruit powder; Sulgidduk; storage; hunter's color value; texture profile analysis;
Citations & Related Records
Times Cited By KSCI : 27  (Citation Analysis)
연도 인용수 순위
1 Lee KS, Kim NG, Lee KY. 2004. Antimicrobial Effect of the Extracts of Cactus Chounnyouncho(Opuntia humifusa) against Food Borne Pathogens. Korean J Soc Food Sci Nutr 33(8): 1268-1272   과학기술학회마을   DOI   ScienceOn
2 Lee KS. 2004. Antioxitant, Antimicrobial effect of the extracts of cactus Cheonnyuncho(Oputia Humifusa) and identification of activity substance. MS Thesis, Hoseo University of Korea. pp.2
3 Lee SY, Cho SJ, Lee KA, Byun PH, Byun SM. 1989. Red pigment of the korean Cockcomb flower: color stability of the red pigment. Korean J Food Sci. Technol 21(3): 446-452   과학기술학회마을
4 Lee YC, Shin KA, Jeong SW, Moon YI, Kim SD, Han YN. 1999. Quality characteristics of wet noodle added with powder of Opuntia ficus-indica. Korean J Food Sci. Technol 31(6): 1604-1612   과학기술학회마을
5 Lim JH, Park JH. 2011. The quality characteristics of Sulgidduk prepared with parsley powder. Korean J Food Cookery Sci 27(1): 101-111   과학기술학회마을   DOI   ScienceOn
6 Lim JH. 2011. Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2): 109-121   과학기술학회마을   DOI   ScienceOn
7 Oh SR, Lee NH. 2001. Studies on the stability of red pigment in the Opuntia ficus-indica fruit. Cheju J of Life Science 4(4): 57-65
8 Park GS, Shin YJ. 2006. Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice, Korean J. Food Cookery Sci 22(6): 882-889   과학기술학회마을
9 Park GT, Kim DW. 2003. Studies on development of functional herbal food based on Yaksun-Focusing on the relevant chinese literature. Korean J of Culinary Research 9(4): 191-201   과학기술학회마을
10 Park KS. 2009 Quality characteristics of Sulgidduk added with Chungkukjang powder.Doenjang powder. MS Thesis. Myongji University of Korea. pp.4-50
11 Park MJ. 2005. Change in physicochemical and storage characteristics if Jeungpyun by addition of pection and alginate powder. korean J Food Cookery Sci 21(6): 782-793   과학기술학회마을
12 Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. Korean J Soc. Food Sci. Nutr. 31(2): 225-229   과학기술학회마을   DOI   ScienceOn
13 Park MK, Lee YJ, Kang ES. 2005. Hepatoprotective Effect of Cheonnyuncho (Opuntia humifusa) Extract in Rats Treated Carbon Tetrachloride. Korean J Food Sci. Technol 37(5): 822-826   과학기술학회마을
14 Park YI, Jung BM, Joo NM. 2012. The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production. Korean J Society of Food Culture 27(6): 710-718   과학기술학회마을   DOI   ScienceOn
15 Prosky. L., ASP. N.G., Furda. I., DeVries. J.W., Schwizer. T.F., and Harland. B.F. 1985. Determination of total dietary fiber in foods, food products and total diets. J. Assoc. Off Aanal. Chem. 68(4): 677-679
16 Yoon SJ, Kim BW, Jang MS. 2005. Effects of addition Baekbokryung(White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6): 895-907   과학기술학회마을
17 Yoon SJ, Lee JH. 2008. Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder. Korean J Food Cookery Sci 24(1): 39-45   과학기술학회마을
18 Bae YJ, Hong JS. 2007. The quality characteristics of Sulgidduk with added with Buchu(Allium tuberosum R.) powder during storage. Korean J East Asian Soc. Dietary Life 17(6): 827-833   과학기술학회마을
19 Anderson J.W. 1986. CRC Handbook of Dietary Fiber in Human Nutrition. edited by Gene A. Spiller.-3rd ed. pp.373-400
20 AOAC. 1980. Official method of analysis. 14th ed. Association of official analytical chemists. Washingtion, D.C. USA. p.918
21 Carmen Saenz. 2000. Processing technologies: an alternative for cactus pear(opuntia spp.) fruits and cladodes. J of Arid Environments 46(0): 209-225   DOI   ScienceOn
22 Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22(3): 363-369   과학기술학회마을
23 Cho EJ, Kim MJ, Choi WS. 2007. Quality Properties of Jeung-pyun with Added Withprickly Pear (Cheonnyuncho) Powder. Korean J East Asian Society of Dietary Life 17(6): 903-910   과학기술학회마을
24 Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee KM. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during storage. Korean J East Asian Soc Dietary Life 16(4): 458-467   과학기술학회마을
25 윤숙자. 2001. 한국의 떡.한과.음청류. 지구문화사. 서울. pp 9-11
26 Cho Y, Choi MY. 2009. Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder. Korean J Food Cookery Sci 25(2): 134-142   과학기술학회마을
27 Choe M. 1992. Effect of dietary fiber on mineral bioavailability. Korean J Food Hygiene 7(4): 65-72   과학기술학회마을
28 Choi IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of Backsulgies. Kroean J Soc. Food Sci 8(3): 281-289   과학기술학회마을
29 이시진. 2007. 본초강목. 도서출판 여일. 서울. pp.595-596
30 Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. Korean J Soc. Food Sci 16(2): 160-166   과학기술학회마을
31 Chung MS, Kim KH. 1996. Stability of betanine extracted from opuntia ficus-indica var. sabolen. Korean J Soc. Food Sci 12(4): 506-510   과학기술학회마을
32 Hong JS, Cho MS. 2006. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1): 37-44   과학기술학회마을
33 Hong JS, Lee JS, Cho MS. 2008, Quality Characteristics of Sulgidduk Containing Added Tomato Powder, Korean J. Food Cookery Sci 24(3): 375-381   과학기술학회마을
34 Hwang SJ, Yoon SJ. 2006. Quality characteristics of Seolgiddok added with Aloe powder during storage. Korean J Food Cookery Sci 23(5): 650-658
35 Jenkins D.J.A., Wolever T.M.S., Leeds A.R., Gassull M.A,. Haisman P,. Dilawori J,. Goff D.V., Metz G.L., Alberti K.G.M.M. 1978. Dietary fibers, fiber analogues and glucose tolerance: Importance of Viscoty. British Medical Journal 27(1): 1392-1294
36 Kim GB. 2007. Quality of characteristics of Sulgidduk added powder of opuntia ficus indica var. saboten. Ms Thesis Kyung Hee University of Korea. pp.31-33
37 Jun ER, Kim KA. 1998. Effects of dietary fibers from the rice starch properties. Korean J Soc. Of Human Ecology Conference Presentations. p.131
38 Jung BM, Kim DS, Joo NM. 2013. Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology. Korean J Food Cookery Sci 29(1): 1-10   과학기술학회마을   DOI   ScienceOn
39 Jung BM. 2010. Quality Characteristics and Storage Properties of Wet Noodle with added Cheonnyuncho fruit powder. Korean J Food Cookery Sci 26(6): 821-830   과학기술학회마을
40 Kim HY, Choi BS. 2010. Quality characteristics of Sulgidduk added with perilla leaves. Korean J of Culinary Research 16(5): 299-310   과학기술학회마을
41 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 Cookery Sci. 23(4): 461-468   과학기술학회마을
42 Kim MH, Hong GJ. 2009. Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci 25(4): 415-420   과학기술학회마을
43 Kim MH. 1998. Effect of additive, storage temperature and time on the texture properties of Baikseolgi. Agricultural Chemistry and Biotechnology 41(6): 437-441
44 Kim MJ. 2007. Physicochemical characteristics of Jeung-pyun by different addition ratios of prickly pear powder during storage. MS Thesis, Sungshin Women's University of Korea. pp.66-70
45 Kim YD, Cho IK, Huh CK. 2010. Quality characteristics of Yakju(a Traditional Korean Beverage) after addition of different tissues of Opuntia ficus indica from Shinan. Korea J Food Preserv 17(1): 36-41   과학기술학회마을
46 Kim SY. 2003. Studies on the separation of antioxidative and anti -microbial compounds of korean perennial cactus Cheonnyuncho. PhD Thesis, Hoseo University of Korea. pp.1-102
47 Kim WY. 2012. Quality characteristics of Sulgidduk added with green tea extract. MS Thesis, Kyonggi University of Korea. pp.1-72
48 Kim YC, Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS. 2005. Quality Characteristics of Sulgidduk Containing Different Levels of Dandelion(Taraxacum officinale) Leaves and Roots Powder. Korean J Food Cookery Sci 21(1): 110-116   과학기술학회마을
49 Lee GJ, Lim SM (2006), Quality Characteristics of Sulgidduk with added Soybean Curd Residue Powder, Korean J. Food Cookery Sci 22(5): 583-590   과학기술학회마을
50 Lee HG, Bae IY, Woo JM, Yoon EJ, Yang CB, Kim JS. 2002. The development of korean traditional wine using the Fruits of Opuntia ficus-indica var. saboten-2. characteristics of liquors. Korean J Soc. Agric. Chem. Biotechnol 45(2): 59-65   과학기술학회마을
51 Lee HJ. 1999, Discussion of scientific and industrial challenges traditional rice cakes. Korean J. Soc. Food Sci., 15(3) : 293-306
52 Lee HJ, Baek HN. 2004. Sensory and Texture properties of Neuti-dduk by different ration of ingredients. Korean J Food Cookery Sci 20(1): 49-56   과학기술학회마을