• Title/Summary/Keyword: WA

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Quality Attributes of Frozen Dough Mixed with Milk Protein-Polysaccharide Materials (우유단백질과 다당류 혼합물을 첨가한 냉동반죽의 품질 특성)

  • Shon, Jin-Han;Jeung, Jeung-Il;Oh, Deog-Hwan;Kim, Jai-Moung;Eun, Jong-Bang
    • Food Science and Preservation
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    • v.16 no.4
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    • pp.518-524
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    • 2009

  • The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

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A study on the Antioxidative and Antimicrobial Activities of the Citrus Unshju peel Extracts (감귤과피 추출물의 항산화 및 항균 효과에 관한 연구)

  • Ahn, Myung-Soo;Seo, Mi-Sook;Kim, Hyun-Jeung
    • Journal of the Korean Society of Food Culture
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    • v.22 no.4
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    • pp.454-461
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    • 2007

  • Antioxidative and antimicrobial activities were carried out on the Citrus Unshju peel solvent extracts in order to discover new functional activities. The amounts of polyphenol in 70% metanol extract (MtEx) was measured as 836.8 mg% in Citrus Unshju peel. The EDA (electron donating ability) of 0.01, 0.02 and 0.1% MtEx in Citrus Unshju peel were measured as levels of 81.3, 86.0 and 89.6%. The nitrite scavenging effects of Citrus peel were also determined as the levels of 34.4% (pH 1.2) and 19.5% (pH 7.0). The pH of react solution was more acidic, the nitrite scavenging effect was more increased. The order of antioxidatives was shown as TBHQ > BHT > TOC > ChEx > EaEx > EtEx > WaEx > Control in corn germ oil and TBHQ > ChEx > EaEx > BHT > EtEx > WaEx > TOC > Control in canola oil. A number of the extracts were certified to have antimicrobial activities for a small number of micro-organisms, similar gram negative and positive micro-organisms. According to the results above, it was summerized that Citrus Unshju peel had the higher total polyphenol, EDA, nitrite scavenging effects and antimicrobial activities. Also isolated extract from ChEx and EaEx had high antioxidative, these effects were very similar to that of ${alpha}$-tocopherol and BHT. It would be proposed that Citrus peel can become a new natural source for antioxidative agents in future food industry.

  • https://doi.org/10.7318/KJFC.2007.22.4.454 인용 PDF KSCI