• 동아시아식생활학회지
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• 제27권1호
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• pp.69-77
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• 2017

This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.

• 한국식품조리과학회지
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• 제19권5호
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• 한국식생활문화학회지
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• 제23권6호
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• pp.755-760
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• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.245-255
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• 2024

The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS^•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

• 대한본초학회지
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• 제29권6호
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• pp.55-62
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• 2014

Objectives : The objective of this study is to determine the best numbers of steaming-drying cycles of Gastrodiae Rhizoma for both efficacy and taste. We investigated various characteristics among Gastrodiae Rhizoma samples (GSD1, GSD3, GSD5 and GSD7) through the number of steaming-drying cycles increased. Methods : Gastrodiae Rhizoma were steamed and dried at different repeated numbers. They were divided into samples (GSD1; steamed and dried once, GSD3; steamed and dried three times, GSD5; steamed and dried five times, GSD7; steamed and dried seven times) for experiment. They were extracted using water, freeze dried and powdered to analyze proximate composition, free sugar amount, functional components, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma did not have meaningful differences among samples. Phenolic and flavonoid content of samples were increased by increasing steaming-drying numbers. Gastrodin content had different values and GSD7 was the highest in comparison with others. Increasing steaming-drying numbers led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, GSD5 was selected as the best sample according to its highest hedonic score mean (5.54/7) among all samples for appearance, color, taste and overall acceptability. Conclusions : The results indicated that 5th-cycling sample was effective in views of functional components, antioxidant activity and sensory characteristics. Moreover, it was suggested that steaming-drying process improved remarkably the effects of Gastrodiae Rhizoma.

• 한국식품조리과학회지
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• 제27권6호
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• pp.763-772
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• 2011

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder, in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at $58.70{\pm}11.42mg$ GAE/g. The $IC_{50}$ values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were $23.76{\pm}1.41ug/mL$ and $174.82{\pm}6.4ug/mL$, respectively. The leaves also showed a high reducing power of $1.1057{\pm}0.03$ (O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity, the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

• 한국식품영양학회지
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• 제31권5호
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• pp.587-597
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• 2018

The quality characteristics of pudding products comprising of Korean Olbyossal (traditional steamed rice), added at different percentages, were examined to explore the application of Olbyossal to develop different types of processed food products. Five groups of pudding were produced containing 0%, 25%, 50%, 75%, and 100% of Olbyossal. Evaluation of their quality characteristics and antioxidant activities revealed that the control group (with no added Olbyossal) had the highest moisture content and pH (p<0.001). The sugar content and turbidity was highest in the 100% Olbyossal group and lowest in the control group (p<0.001). The salinity was lowest in the 100% Olbyossal group (p<0.001). In terms of color values, the L-value (p<0.001) and a-value were highest in the control group, while the b-value was highest in the 100% group (p<0.001). Texture properties revealed that hardness (p<0.001), springiness (p<0.01), and chewiness (p<0.001) decreased as the percentage of Olbyossal increased. Increase in adhesiveness was noted with an increase in the percentage of Olbyossal (p<0.01). Based on the sensory evaluation of Olbyossal pudding in terms of appearance (p<0.05), flavor (p<0.05), taste (p<0.01), texture (p<0.001), and overall quality (p<0.001), the 100% group showed the best results. Examination of Olbyossal pudding revealed that antioxidant activities, radical scavenging activities for DPPH and superoxide anion, and reducing power increased as the percentage of Olbyossal increased (p<0.001). Therefore, pudding containing 100% Olbyossal is considered as the ideal product with reference to the high level of preference and product quality.

• 한국식품영양학회지
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• 제26권4호
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국식품영양학회지
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• 제30권1호
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• pp.1-8
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• 2017

This study was performed to investigate the quality characteristics of Yanggaeng, including color, pH, total polyphenol contents, and antioxidant activities, with the addition of aged garlic extract (0, 3, 6, 9 or 12%), aged at low temperatures. Among the color characteristics, the lightness value decreased, and the redness and yellowness values increased, proportional to the amount of garlic extract concentrate added to Yanggaeng. The pH of Yanggaeng significantly (p<0.05) decreased according to the amount of aged garlic extract added. Total phenol contents of control (0% aged garlic extract added Yanggaeng) was the lowest, followed by 3, 6, 9, 12% aged garlic extract added to Yanggaeng (88.15, 118.39, 156.91, 208.79 mg/g, respectively). Antioxidant activities, such as DPPH and ABTS radical scavenging activity, significantly increased with increase in the aged garlic extract concentration. In the sensory evaluation for Yanggaeng, 6% aged garlic extract added to Yanggaeng had the highest score in taste, flavor, and overall acceptance. Based on these results, it is suggest that the addition of 6% aged garlic extract to Yanggaeng can be developed as a product for the elderly.

• 한국식생활문화학회지
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• 제29권1호
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.