Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.5.642

Quality Characteristics and Microbial Safety of Sunsik with Dandelion (Taraxacum platycarpum) Complex Extract Powder (AF-343) for Home Meal Replacement  

Ra, Ha-Na (Dept. of Food Science and Nutrition, Yongin University)
Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University)
Publication Information
Korean journal of food and cookery science / v.30, no.5, 2014 , pp. 642-649 More about this Journal
Abstract
We investigated the antioxidant and physicochemical qualities as well as the sensory characteristics, and microbial safety of sunsik containing varied amounts of AF-343, which can help add moisture to the skin and relieve the symptoms of atopic dermatitis. Samples did not show significant differences in pH measurements, but the pH had a tendency to increase with tendencies as increased amounts of AF-343. The total phenolic compound contents and DPPH radical scavenging activity, indicators of biologically active ingredients such as antioxidant, anticancer and antibacterial activity, significantly increased as the amounts of AF-343 increased (p<0.05). In an acceptance test, the samples did not show significant differences, however samples with the 750 mg AF-343 received the highest scores out of all the samples in overall acceptance. All samples were confirmed as microbially safe according to the food code applied to food manufacturers. Aerobic plate counts of the control group were 1.60 log CFU/g, while those of samples with 750 mg AF-343 were 1.70 log CFU/g. E. coli. Pathogenic microorganisms tests were either negative or not detected in all samples.
Keywords
antioxidant; sensory microbial safety; sunsik; AF-343;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 AACC. 2000. Approved methods of the AACC. 10th ed. Method 10-50D. American Association of Cereal Chemists, St. Paul, MN, USA
2 AOAC. 1990. Official methods of analysis. 15th ed. Association of dfficial Analytical Chemists, Arington, VA, USA
3 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. nature 18(1):1191-1200
4 Hwang JK. 2002. Function of uncooked foods. Food Industry and Nutrition 7(3):16-19   과학기술학회마을
5 Jeon YS, Kim MW. 2010. Quality characteristics of white pan bread added with Sunsik powder. J East Asian Soc Dietary Life 20(2):299-306   과학기술학회마을
6 Jung YH. 2006. Quality properties of gouda cheese and yoghurt added with Taraxacum mongolicum Powder. Masters thesis. The Sunchon national University of Korea. pp 19-20
7 Kim HY, Kim MR, Koh BK. 2009. Food quality evaluation. pp 181-187. Hyoyil. Inc.
8 Kim JH, Park PS, Kim JK. 2005. Manufacture of nutritionally balanced "Sunsik" for the moderns:Its quality characteristics. Korean J Food Preserv 12(2):123-129   과학기술학회마을
9 Kim JH, Park PS, Moon HK, Lee WY, Kim JK. 2004. Quality characteristics of functional health Sunsik for diabetes mellitus. Korean J Food Preserv 11(4):557-564   과학기술학회마을
10 Kim JH, Lee HI, Park JH, Lim YY, Kim BJ, Lim IS, Kim MN, Kim HS, Kim JK, Han SH, Cho SM, Kim JH, Park KM. 2010. The effect of the extracts of Taraxacum platycarpum (AF-343) in atopic dermatitis. Korean J Asthma Allergy Clin Immunol 30(1):36-42   과학기술학회마을
11 Kim KS, Oh Dh, MFDS. 2006. Korean Food Standards Codex : Improvement of microbiological analytical manuals of food code. MFDS. Seoul, Korea. pp 7-11
12 Kwak JS. 2014. Antioxidative activity and quality characteristics of Jeolpyon added with dandelion. Doctorate thesis. The Dong-a University of Korea. p 26, pp 39-41
13 Lee AY, Kim YS, Lee JH. 2013. Quality characteristics of Misutkaru and their cookies made with immature whole green rice and barely. J Korean Soc Food Sci Nutr 42(11):1805-1812   과학기술학회마을   DOI   ScienceOn
14 Lee JY, Mok CK. 2009. Development of Saengshik beverage products and their physico-chemical properties. Food Eng Prog 13(4):341-347   과학기술학회마을
15 Lee BY, O JH, Kim MH, Jang KH, Lee JC, Surh JH. 2010. Influences of roasted or non-roasted brown rice addition on the nutritional and sensory properties and oxidative stability of Sunsik, korean heated cereal powder. Korean J Food Cook Sci 26(6):872-886   과학기술학회마을
16 Lee JB, Park HK, Lee JS, Kim MH. 2011. Studies on antioxidant activity, total flavonoids and polyphenols, and reducing power in Yakju with different ratios of dandelion root. J East Asian Soc Dietary Life 21(6):882-887   과학기술학회마을
17 Lee JB, Lee JS, Kim MH. 2012. Physicochemical and sensory characteristics of yakju fermented with different ratios of dandelion (Taraxacum platycarpum) root powder. J Korean Soc Food Sci Nutr 41(6):834-839   과학기술학회마을   DOI   ScienceOn
18 MFDS. 2014. Food code. Available from: http://fse.foodnara.go.kr/residue/mobile/menu_01_03.jsp?idx=99. Accessed September 28, 2014
19 MFDS. 2014. Korean Food Standards Codex. Available from: http://fse.foodnara.go.kr/residue/RS/jsp/menu_02_01_03.jsp?i dx=99. Accessed October 23, 2014
20 Min KC, Jhoo JW. 2013. Antioxidant activity and inhibitory effect of Taraxacum officinale extracts on nitric oxide production. Korean J Food Sci Technol 45(2):206-212   과학기술학회마을   DOI   ScienceOn
21 Park CS. 2005. Component and quality characteristics of powdered green tea cultivated in Hwagae area. Korean J Food Preserv 12(1):36-42   과학기술학회마을
22 Song NE, Yoo HD, Baik SH. 2013. Preparation of functional beverage by using dandelion (Taraxacum mongolicum H.) extracts and its functional components. J East Asian Soc Dietary Life 23(6):733-741   과학기술학회마을
23 Park JY, Jang JY, Lee MK, Park EM, Kim MJ, Son DH, Chung HC, Cho SY. 2002. Effect of dandelion (Taraxacum Officinale) extracts on the intestinal microorganisms of streptozotocin⁃. induced diabetic rats. J Korean Soc Food Sci Nutr 31(6):1112-1118   과학기술학회마을   DOI