• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.392-398
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• 2007

In this study we investigated the physical and sensory characteristics of sponge cakes prepared with different levels(0, 2, 4, 6, 8 and 10%) of freeze-dried steamed garlic and Yuza(Citrus junos Sieb ex Tanaka) powder, combined at the same ratio. The cake height and specific loaf volume were highest in the 4% steamed garlic and Yuza powder group. Moisture contents were significantly higher in the 2 and 4% steamed garlic and Yuza powder groups than in the other groups. With increasing steamed garlic and Yuza powder content, the L- and b-values of the crust decreased, but the a-value increased, when compared to the control group. The L-value of the crumb was insignificant within each group. Compared to the a-value of the $0{\sim}2%$ added groups, the a-value of the $4{\sim}10%$ added groups, increased with increasing steamed garlic and Yuza powder contents. However the b-value decreased in the 8 and 10% steamed garlic and Yuza powder groups. The hardness and chewiness of the $6{\sim}10%$ added groups, and the gumminess of the 10% addition group, were significantly higher than in the control group. The results of the sensory evaluation showed there were not significant differences amoung the groups, except for moistness. Therefore, we suggest that the recommended optimal level of steamed garlic and Yuza powder in sponge cake is a 4% addition.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.222-227
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• 2008

The objective of this study was to evaluate the antioxidant activity of yuza chocolate,and to determine the optimum ratio of yuza powder for its preparation. Yuza peel and flesh powders were added to chocolate at weight percentages of 0, 3, and 6%, respectively. Color values (L-value, redness, and yellowness), total phenol content, total antioxidant capacity, DPPH radical scavenging activity, and sensory characteristics were then measured in the samples of yuza-containing chocolate. As the amount of yuza powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. Depending on the level of yuza powder, significant differences (p <0.05) were shown in aroma, taste, bitterness, and overall acceptability however, there were no significant differences in texture. In terms of sensory acceptability, the addition of 3% yuza peel powder to chocolate was optimal.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.460-465
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• 2008

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.79-87
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• 2010

The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with $5,000\;{\mu}g/mL$ added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in $10,000\;{\mu}g/mL$ added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when $5,000\;{\mu}g/mL$ of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the $\beta$-carotene linoleic acid system was 33.30~42.22% when $1,000\;{\mu}g/mL$ water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.