• 한국식생활문화학회지
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• 제27권5호
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• pp.521-527
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• 2012

This study was conducted to examine the quality characteristics of tofu prepared with Loquat (Eriobotrya japonica Lindl.) leaf powder (LLP). Moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of Loquat leaf powder were 10.25, 6.72, 69.54, 8.23, and 5.26%, respectively. The yield rates, turbidity, and total acidity of tofu increased according to the quantity of added LLP, whereas pH level decreased. The L- and a-values of samples decreased as the amount of LLP increased, whereas b-value increased. With regard to textural characteristics, LLP addition increased hardness, chewiness, and brittleness, as well as reduced springiness and cohesiveness. In terms of overall acceptability, the most preferred tofu samples were the control and 0.3% LLP addition groups.

• 동아시아식생활학회지
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• 제24권6호
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• pp.837-844
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• 2014

This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

• 동아시아식생활학회지
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• 제22권6호
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• 동아시아식생활학회지
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• 제25권5호
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• 한국식생활문화학회지
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• 제26권6호
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.541-549
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• 2015

This study compares the major nutritional components of the leaf, flesh, and seed of dry loquat (Eriobotrya japonicaLindl.). Among proximate compositions, the crude fat, crude ash, and dietary fiber of the leaf exceeded those of the seed and flesh, whereas the carbohydrate content of the leaf was lower than that of the seed and flesh. The main component of free sugars in the leaf, flesh, and seed was fructose. Total amino acids of the leaf, flesh, and seed were 552.43, 63.00, and 260.29 mg%, respectively. Although the amino acid composition of the leaf, flesh, and seed varied, glutamic acid and ${\gamma}$-aminobutyric acid were the major amino acids in the leaf, flesh, and seed. Major fatty acids of total lipid were oleic acid and stearic acid in the leaf and seed, and the major acid was linoleic acid in the flesh. Major organic acids were oxalic acid in the leaf, maleic acid in the flesh, and citric acid in the seed. Vitamin C content was higher in the seed than in the leaf and flesh.

• 한국축산식품학회지
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• 제42권4호
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• pp.566-579
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• 2022

Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a^* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.

• 한국식품영양과학회지
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• 제42권11호
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• pp.1799-1804
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• 2013

비파잎 분말을 이용한 건강지향적인 쿠키의 개발을 위해 비파잎 분말을 각각 0%, 1%, 2%, 3%, 4%로 첨가하여 제조한 쿠키의 품질특성을 조사하였다. 비파잎 분말 첨가 쿠키의 밀도는 대조군이 1.22 g/mL였으며 비파잎 분말 쿠키는 1.23~1.25 g/mL로 나타났으나 시료간 유의적인 차이는 없었다. 쿠키 반죽의 pH는 비파잎 분말 쿠키가 대조군보다 유의적으로 낮은 수치를 나타냈으며, 쿠키의 퍼짐성 지수는 비파잎 분말 첨가량이 많을수록 큰 것으로 나타났다. 수분함량은 비파잎 분말 첨가량이 많을수록 높았으며, 대조군은 유의적으로 가장 낮은 수분함량을 보였다. 쿠키의 색도에서 L(명도)값은 비파잎 분말 첨가량이 증가함에 따라 유의하게 감소하였고 a값은 대조군이 가장 높게 나타났으며, 나머지 시료는 모두 음(-)을 나타내어 녹색의 경향을 띠었고 유의하게 감소하는 경향을 보였다. b값은 대조군이 가장 낮았고 비파잎 분말 첨가군은 유의적으로 증가하였다. 비파잎 분말첨가량을 달리한 쿠키의 경도는 비파잎 분말 첨가량이 증가할수록 높은 값을 나타냈다. DPPH 라디칼 소거능 증가율은 대조군, 비파잎 분말 1%, 2%, 3% 및 4% 첨가군 각각 0.00%, 12.53%, 11.46%, 11.12%, 10.65%로 이들 첨가군들은 대조군보다 유의적으로 높았다(P<0.05). 관능검사 결과 전반적인 기호도는 비파잎 분말 2% 첨가 쿠키가 가장 높게 평가되었고 다음으로 3% 첨가 쿠키가 높은 점수를 받았으며, 비파잎 분말 4% 첨가군에서는 대조군에 비해 선호도가 낮은 것으로 나타났다. 이상의 결과를 종합해 볼 때 비파잎 분말을 현대인이 즐겨 먹는 쿠키에 첨가함으로써 건강지향적인 측면을 고려한 쿠키 상품의 개발이 가능할 것으로 사료되며, 특히 비파잎 분말 2% 첨가 수준이 전반적인 기호도면에서 쿠키의 가치를 높일 수 있을 것으로 생각된다.