• The Korean Journal of Food And Nutrition
• /
• v.24 no.3
• /
• pp.350-361
• /
• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.3
• /
• pp.446-453
• /
• 2014

To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1290-1295
• /
• 2013

The aim of this study was to evaluate the quality characteristics of bread supplemented with extruded corn fiber. The extrusion was conducted as the moisture content of the corn fiber reached 30% and 40% (at $140^{\circ}C$ and 200 rpm). The bread baked with 5% extruded corn fiber at a 40% feed moisture exhibited the highest specific volume. The hardness of the bread supplemented with 10% corn fiber was the highest during storage compared to bread supplemented with extruded corn fiber and the control (100% wheat flour). However, the hardness of bread with corn fiber or extruded corn fiber (5%) was lower than the control. In the sensory evaluation, preferences decreased with the increased addition of untreated and extruded corn fiber. Quality characteristics, such as specific volume and texture, of bread baked with extruded corn fiber were better than bread baked with corn fiber. This improvement in quality is likely due to modification of corn fibers and starch gelatinization from the extrusion process. Supplement of extruded corn fiber had the potential for bread making compared to raw corn fiber.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.2
• /
• pp.273-280
• /
• 2014

This study was carried out to investigate the quality characteristics of bread added with Aronia powder. Breads were prepared with different amounts of Aronia powder (in ratios of 0, 1, 3, 5, and 10% of total flour). As the Aronia powder content increased, the pH level decreased while total acidity increased. For color, bread added with 10% Aronia powder showed low lightness and yellowness but high redness. As the Aronia powder content increased, antioxidant activity, total polyphenol content, and baking loss also significantly increased. For the preservation period, breads added with Aronia showed mold growth within 4 days, whereas the control showed growth within 2 days. Bread added with 10% Aronia showed strong retrogradation. In the sensory evaluation, appearance, color, and overall acceptance of bread added with 3% Aronia showed remarkably higher values than both the control and others samples.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.6
• /
• pp.872-879
• /
• 2016

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 1%, 3%, 5%, and 7%) of moringa (Moringa oleifera Lam.) leaf powder (MLP). The weight of muffins increased as the amount of MLP increased. The height and pH of muffins significantly decreased as the amount of MLP increased (P<0.05). The moisture content was higher in groups containing 3% MLP. The hardness was higher at 0% MLP. Cohesiveness decreased as the amount of MLP increased (P<0.05), whereas springiness was not significantly different among all samples. Chewiness and brittleness decreased with increasing MLP concentration. Substitution of wheat flour with MLP yielded muffins with a higher 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and total polyphenol content (P<0.05). Alcohol dehydrogenase and acetaldehyde dehydrogenase activity significantly increased upon addition of MLP (P<0.05). In the sensory evaluation, appearance scores of muffins were higher in groups containing 7% MLP, whereas taste, flavor, texture, and overall acceptability scores were lowest in muffins with 7% MLP. Therefore, up to 3% MLP can be incorporated into muffins to satisfy the sensory quality and functional needs of the consumer. Furthermore, this study proposes the possibility of development of various products using MLP.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.305-309
• /
• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.521-525
• /
• 2013

In this study, we investigated the physicochemical characteristics of wet noodles that had been fortified by adding non-glutinous sorghum (Sorghum bicolor L. Moench cv. Donganme) powder (SP). The wet noodles were evaluated for quality characteristics, total contents of polyphenols and flavonoids, and capacities to scavenge free radicals. The weight, volume, capacity to absorb water, and turbidity of the cooked noodles differed considerably from the unfortified control. The L- and b-values of the cooked noodles differed significantly between the treatment types, and the a-value increased significantly with increasing concentrations of SP. The tension of the cooked noodles decreased significantly with decreasing concentrations of SP. Total polyphenol and flavonoid contents, as well as free radical-scavenging activities increased significantly with increasing concentrations of SP. In conclusion, SP could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.266-273
• /
• 2017

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.668-675
• /
• 2014

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

• Food Science and Preservation
• /
• v.16 no.1
• /
• pp.68-74
• /
• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.