• 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.

• 한국식품조리과학회지
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• 제32권4호
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• pp.466-475
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• 2016

Purpose: This study investigated the quality characteristics and antioxidant effects of Yakju added with rose, camellia, or cockscomb flower during fermentation. Methods: The quality characteristics and antioxidant effects were estimated including pH, amino acidity, total acid, ethanol content, color value, sensory test, electric donating ability, nitrite-scavenging ability, and ferrous ion chelating effect. Results: The pH values of Yakjus added with rose, camellia, or cockscomb flower were decreased after 2 days of fermentation and then increased after 4 days of fermentation, with final pH ranging from 4.15 to 4.27. Total acid content and amino acidity were increased during fermentation. The ethanol content in Yakjus fermented with rose, camellia, or cockscomb flower was rapidly increased after 2 days of fermentation, reaching the maximum content of 19.1% after 8 days of fermentation. In color evaluation, the L values of Yakjus added with rose, camellia, or cockscomb flower did not changes during fermentation, whereas values of a and b were increased. Total phenolic compound contents in Yakjus added with rose, camellia, or cockscomb flower were 0.67, 0.59, and 0.52 mg/mL, respectively. Total flavonoid contents in Yakjus added with rose, camellia, or cockscomb flower were 0.20, 0.09, and 0.26 mg/mL, respectively. In sensory test, the overall acceptability of Yakjus added with cockscomb flower was higher than that of Yakju added with rose or camellia flower. However, the difference was not statistically significant (p<0.05). Electron donating ability and nitrite-scavenging abilities were the highest in Yakjus added with rose flower, whereas ferrous ion chelating effect was the highest in Yakjus added with cockscomb flower. Conclusion: These results indicated that Yakjus added with rose, camellia, or cockscomb flower might have valuable functional properties due to their antioxidant effects.

• 한국식품조리과학회지
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• 제31권5호
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• pp.642-651
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• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• 한국식생활문화학회지
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• 제36권1호
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• 한국식생활문화학회지
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• 제37권2호
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• pp.162-170
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• 2022

This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The 'L' and 'b' values decreased with the increase in the Cirsium nipponicum powder content, while the 'a' value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

• Journal of Ginseng Research
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• 제39권2호
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• pp.178-182
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• 2015

Background: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. Methods: For ginseng seed fermentation, 1% of each strainwas inoculated on sterilized ginseng seeds and then incubated at $30^{\circ}C$ for 24 h in an incubator. Results: The total sugar content, acidic polysaccharides, and phenolic compounds, including p-coumaric acid, were higher in extracts of fermented ginseng seeds compared to a nonfermented control, and highest in extracts fermented with B. subtilis KFRI 1127. Fermentation led to higher antioxidant activity. The 2,2'-azine-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was higher in ginseng seeds fermented by Bacillus subtilis than by Lactobacillus and Pediococcus, but Superoxide dismutase (SOD) enzyme activity was higher in ginseng seeds fermented by Lactobacillus and Pediococcus. Conclusion: Antioxidant activities measured by ABTS and SOD were higher in fermented ginseng seeds compared to nonfermented ginseng seeds. These results may contribute to improving the antioxidant activity and quality of ginseng subjected to fermentation treatments.

• 한국작물학회지
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• 제58권4호
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• pp.459-467
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• 2013

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가하여 보리 국수를 제조하고 제조된 국수의 품질특성과 ${\beta}$-glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮게 나타났으며, swelling index는 메성보리는 높았고 찰성보리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨가에 따라 국수의 ${\beta}$-glucan 함량은 증가하였으며, 조리 후 ${\beta}$-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.458-465
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• 2016

Purpose: Bokbunja (Rub coreanus Miquel), mulberry and blueberry have been reported to have powerful anti-antioxidant and anti-aging activities. The purpose of this study was to compare the quality characteristics and antioxidant activities of gravy sauce added with Bokbunja, mulberry and blueberry. Methods: Quality characteristics pH, brix, color and sensory characteristics of samples were evaluated. Antioxidant activities of samples were compared using total phenol, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. Results: Mulberry juice showed significantly (p<0.05) higher values of pH and $^{\circ}Bx$ compared to Bokbunja and blueberry juice. Bokbunja juice also had significantly (p<0.05) higher value of Color-L value than mulberry and blueberry juice. The total phenol contents and ABTS cation radical scavenging activity of Bokbunja juice were 236.50 mgGAE/100 g and 61.66%, respectively, which were significantly (p<0.05) higher than those of blueberry and mulberry juice. pH value of gravy sauce added with mulberry (MBS) was 4.67, which was significantly higher than that of the control gravy sauce (GS) and gravy sauce added with Bokbunja (BJS) which had the lowest (p<0.05) pH value 4.33. $^{\circ}Bx$ of GS (13.50) was not significantly different from that of MBS and BBS. However, BJS showed the lowest (p<0.05) value $12.33^{\circ}Bx$. Total phenol contents and ABTS cation radical scavenging activity of BJS were 78.09 mgGAE/100 g and 14.47%, respectively, which were significantly (p<0.05) higher than those of MBS or BBS. Values of sensory characteristics color, sour aroma and sour flavor of BJS were significantly (p<0.05) higher value than those of other samples. Conclusion: Bokbunja juice and gravy sauce showed higher antioxidant activities and higher acceptance test compared to blueberry and mulberry. Thus, Bokbunja has the potential to be added to as high value products in the food industry.

• 한국조리학회지
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• 제24권3호
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• pp.83-92
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• 2018

Sweet pumpkin yanggaeng were produced with stevia leaf powder as a partial sugar replacer(0 to 20% sucrose weight) and antioxidant. Characteristics of the yanggaeng were compared in moisture, total soluble solids, pH, color, texture, antioxidant properties, and preference scores. Moisture and total soluble solids were proportionally increased with increasing addition of stevia leaf powder(p<0.001). pH of control (without stevia) and SLP20(with 20% replacement of sucrose) were 7.05 and 6.82, respectively. L-value, a-value, and b-value were decreased with increasing amount of stevia leaf powder (p<0.001). Antioxidant activities (total polyphenols and DPPH radical scavenging activity) were gradually increased as more stevia leaf powder included in the yanggaeng(p<0.001). SLP20 being significantly different from others (p<0.001) had the highest values of hardness and chewiness, but there was no significant difference between cohesiveness and adhesiveness among samples. SLP4 had the highest preference in appearance and texture, otherwise SLP8 did the highest scores in flavor, sweetness and overall preference. SLP8, in which 8% sucrose was replaced with stevia leaf powder, was considered to be the most desirable for production of sweet pumpkin yanggaeng.

• 한국식품조리과학회지
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• 제26권5호
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• pp.559-566
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• 2010

This study was performed to confirm of characteristics of Sulgidduk containing different amounts of black garlic extract: 0% (T0), 1% (T1), 5% (T5), 10% (T10) or 15% (T15). Samples were analyzed for their physicochemical characteristics and antioxidant activities. According to the results, increasing the level of black garlic extract in the formulation caused the moisture contents of the sample to decrease (38.66~36.79%). Additionally, the L value decreased while the a and b values increased as the contents of black garlic extract in sample increased. Analysis of the texture of Sulgidduk containing different amounts of black garlic extract, found that hardness, gumminess, and adhesiveness decreased, whereas springiness increased; cohesiveness and chewiness did not significantly change. The antioxidant activities of Sulgidduk containing different amounts of black garlic extract were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) and, 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. In these assays, the Sulgidduk containing different amounts of black garlic extract presented significant radical scavenging activities in a dose-dependent manner.