Browse > Article
http://dx.doi.org/10.11002/kjfp.2017.24.8.1060

Effects of young persimmon fruit powder on rice cookie quality  

Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Park, Han-Sol (Department of Food Science and Technology, Pusan National University)
Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University)
Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University)
Kim, Han-Soo (Department of Food Science and Technology, Pusan National University)
Lee, Young-Guen (Department of Food Science and Technology, Pusan National University)
Publication Information
Food Science and Preservation / v.24, no.8, 2017 , pp. 1060-1066 More about this Journal
Abstract
This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica 'Ilpum') flours, persimmon (Diospyros kaki Thunb. 'Cheongdobansi') powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at $170-180^{\circ}C$ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values ($L^*$ and $a^*$) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.
Keywords
persimmons; rice; cookies; antioxidant activity; baking;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 Kim HJ, Kim MK (2003) Anticancer effect of persimmon leaf extracts on Korean gastric cancer cell. Korean J Nutr, 36, 133-146
2 Funayama S, Hikino H (1979) Hypotensive principles of Diospyros kaki leaves. Chem Pharm Bull, 27, 2865-2868   DOI
3 Sa YS, Kim KA, Choi HS (2003) Purification and characterization of anti-coagulant activity fraction from persimmon stem. J Korean Soc Food Sci Nutr, 32, 1323-1327   DOI
4 Lee YR, Chung HS, Moon KD (2011) Change in the polyphenol content of Cheongdonansi persimmon fruit during development. Korean J Food Preserv, 18, 13-17   DOI
5 Choi HJ, Son JH, Woo HS, An BJ, Bae MJ, Choi C (1998) Changes of composition in the species of persimmon leaves (Diospyros kaki folium) during growth. Korean J Food Sci Technol, 30, 529-534
6 Kim SK, Lim JH, Kim YC, Kim MY, Lee BW, Chung SK (2005) Chemical composition and quality of persimmon peels according to cultivars. J Korean Soc Appl Biol Chem, 48, 70-76
7 Kim JH, Park SH, Mun HG, Lee IS, Kim JK (2006) Analysis of useful components for freeze-dried persimmon flower powder by cultivar. Korean J Food Preserv, 13, 691-696
8 Jeong YJ, Lee GD, Kim KS (1998) Optimization for the fermentation condition of persimmon vinegar using response surface methodology. Korean J Food Sci Technol, 30, 1203-1208
9 Bae SM, Park KJ, Kim JM, Shin DJ, Hwang YI, Lee SC (2002) Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol, 45, 66-70
10 Park MH, Choi C, Son GM, An BJ, Bae MJ (2000) Effect of polyphenol compounds from persimmon leaves (Diospyros kaki folium) on antiallergy. J Korean Soc Food Nutr, 29, 116-119
11 Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC (2001) Preparation and characterization of Jochung with sweet persimmons. J Korean Soc Agric Chem Biotechnol, 44, 88-91
12 Lim JA, Lee JH (2016) Quality characteristics and antioxidant properties of cookies supplemented with persimmon leaf powder. Korean J Food Sci Technol, 48, 159-164   DOI
13 Hong JS, Kim MA (2005) Quality characteristics of Sulgiduck by the addition of astringency persimmon paste. Korean J Food Cookery Sci, 21, 360-370
14 Kim MJ, Oh SL (1999) Effect of pre-treatment methods on the quality improvement of persimmon leaf tea. Korean J Postharvest Sci Technol, 6, 435-441
15 Nam SG, Lee BS, Park JS, Lee WY (2006) Quality characteristics of Naengmyon added with persimmon (Diospyros kaki L. folium) leaf powder. Korean J Food Preserv, 13, 337-343
16 Chung HS, Youn KS, Seong JH, Moon KD (2007) Quality properties of tea extracts prepared with persimmon flowers. Korean J Food Preserv, 14, 148-153
17 Ahn JY, Ha TY (2010) Nutritional excellency of rice. Food Preservation and Processing Industry, 9, 60-64
18 Oh SL, Cha WS, Park JH, Cho YJ, Hong JH, Lee WY (2001) Carotenoids pigment extraction from a wasted persimmon peel. Korean J Postharvest Sci Technol, 8, 456-461
19 Kim SK, Lee GD, Chung SK (2003) Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean J Food Sci Technol, 35, 642-647
20 Lee YR, Chung HS, Seong JH, Moon KD (2011) Quality characteristics of tofu with added astringent persimmon powder. Korean J Food Sci Technol, 43, 329-333   DOI
21 Chung JY, Kim KH, Shin DJ, Son GM (2002) Effects of sweet persimmon powder on the characteristics of bread. J Korean Soc Food Sci Nutr, 31, 738-742   DOI
22 Kim HYL, Lee IS, Kang JY, Kim GY (2002) Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol, 34, 642-646
23 Jeong YJ, Han YS (2015) Antioxidative activities and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Korean J Food Cook Sci, 31, 733-740   DOI
24 Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS (2011) Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr, 40, 832-838   DOI
25 Lee EJ, Jin SY (2015) Antioxidant activity and quality characteristics of rice cookies added Kalopanax pictus leaf powder. J East Asian Soc Dietary Life, 25, 672-680   DOI
26 Kim DS, Shin J, Joo N (2017) Quality characteristics of rice cookies prepared with Stevia rebaudiana leaf. J Korean Diet Assoc, 23, 14-26
27 Lee JK, Jeong JH, Lim JK (2012) Effects of emulsifiers on physical properties of rice cookies. J Korean Soc Food Sci Nutr, 41, 1565-1570   DOI
28 Lee JK, Lim JK (2013) Effects of pregelatinized rice flour on the textural properties of gluten-free rice cookies. J Korean Soc Food Sci Nutr, 42, 1277-1282   DOI
29 Kang WW, Kim GY, Park PS, Park MR, Choi SW (1996) Antioxidative properties of persimmon leaves. Foods Biotechnol, 5, 48-53
30 Hyun YH, Koo BS, Song JE, Kim DS (2004) Food materials. Hyungseul Publishing Co, Daegu, Korea, p 152-153
31 Song HS, Lee HK, Jang HD, Kim JI, Park OJ, Lee MS, Kang MH (1996) Antimutagenic effects of persimmon leaf tea extracts in sister chromatid exchanges (SCE) assay system. J Korean Soc Food Nutr, 25, 232-239
32 Friedman M (1996) Food browning and its prevention: an overview. J Agric Food Chem, 44, 631-653   DOI
33 American Association of Cereal Chemists (2000) Approved methods of the AACC. St Paul, MN, USA, Method 10-50D
34 Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents. Am J Enol Vitic, 16, 144-158
35 Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200   DOI