• Title/Summary/Keyword: antioxidant characteristics

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Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera) (마른 김을 첨가하여 제조한 흑미 쿠키의 품질특성 및 항산화활성)

  • Hwang, Eun-Sun;Tai, Nhuan Do
    • Korean journal of food and cookery science
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    • v.30 no.4
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    • pp.472-479
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    • 2014
  • The objective of this study was to determine the quality, characteristics, and antioxidant activities of black rice cookies prepared with different amounts of dried lave powder. Flour was substituted with dried laver powder used in different amounts as follows: 1.25, 6.25, and 8.75%. The moisture, ash, and crude protein contents of cookies were increased when using higher amounts of dried laver powder. The total polyphenol contents increased with the increasing levels of dried laver powder. The antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than the control, and it proportionally increased as the amount of dried laver powder increased. Finally, the sensory evaluation showed that the cookies made with 6.25% dried laver powder had the highest score. Based on these results, it was suggested that dried laver may be a useful ingredient for improving the quality and antioxidant potential of cookies.

Quality Characteristics and Antioxidant Activities of Gruel Containing Saccharina japonica Powder (다시마(Saccharina japonica) 분말을 첨가한 죽의 품질특성 및 항산화 효과)

  • Lee, Yeon-Ji;Kim, Won-Suk;Lee, Bae-Jin;Jeon, You-Jin;Kim, Yong-Tae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.50 no.6
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    • pp.707-713
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    • 2017
  • Saccharina japonica is a type of seaweed rich in dietary fiber, iodine, calcium, and selenium. We investigated the quality characteristics and antioxidant activities of gruel made with S. japonica powder, and identified the best ratio of powder to gruel to maximize its health effects. The gruel was prepared with rice, glutinous rice, GABA (${\gamma}-aminobutyric$ acid)-enriched sea tangle fermented in lactic acid (0.3%), and various amounts (0-10% gruel volume) of S. japonica powder. The pH, color, viscosity, spreadability, antioxidant activities, and sensory evaluation of the gruel were investigated. Spreadability and pH decreased, whereas viscosity and antioxidant activities increased, with increasing powder content. In addition, color lightness decreased significantly, whereas redness and yellowness increased. In sensory tests, color, aroma, and texture were rated highest for gruel with 5% powder. On the other hand, flavor and overall acceptability were considered optimal in gruel with 7% powder.

The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties (아로니아 분말 첨가가 돈육 패티의 항산화 활성과 품질 특성에 미치는 영향)

  • Kim, Myung-Hyun;Joo, Shin-Youn;Choi, Hae-Yeon
    • Korean journal of food and cookery science
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    • v.31 no.1
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    • pp.83-90
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    • 2015
  • This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.

Physicochemical Characteristics and Antioxidant activity, Antimutagenicity, and Cytotoxicity of Hot-water Extract of Hericium erinaceus (노루궁뎅이 버섯 열수 추출물의 이화학적 특성 및 항산화성, 항돌연변이성, cytotoxicity 분석)

  • Kim, Se Ryung;Kim, Meera
    • Korean journal of food and cookery science
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    • v.28 no.5
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    • pp.569-577
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    • 2012
  • The physicochemical characteristics and biological activities, including antioxidant activity, antimutagenicity, and cytotoxicity of hot-water extract of fruiting body of Hericium erinaceus, were investigated in this study. Hot-water extract of fruiting body of Hericium erinaceus contained carbohydrate (7.86%), protein (10.91%), and ${\beta}$-glucan (3.62%). Water solubility of hot-water extract was 42.58%. Antioxidant activities of the extract were evaluated by ABTS assay and FRAP assay. The $IC_{50}$ value was 312.21 ${\mu}g/mL$ in ABTS assay. Antimutagenic activity of the extract was evaluated by Ames test. Antimutagenicity of hot-water extract (5 mg/mL) on Salmonella Typhimurium TA100 mutagenated by sodium azide (0.15 ${\mu}g/mg$) was 69.2%. Cytotoxicity of hot-water extract was also evaluated by MTT and SRB assay. The cytotoxicity was highest (83.95%) on Hep3B treated with 2,000 ${\mu}g/mL$ of hot-water extract in SRB assay. Therefore, it is suggested that hot-water extract of fruiting body of Hericium erinaceus has high antioxidant activity, antimutagenicity, and cytotoxicity.

Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.) (함초를 첨가한 두부의 이화학적 특성 및 항산화성)

  • Shin, Mi Kyung;Kim, Myung Hee;Hong, Geum Ju
    • Korean journal of food and cookery science
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    • v.29 no.2
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    • pp.123-127
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    • 2013
  • In this study the physiochemical characteristics and antioxidant activity of soybean curd were prepared with saltwort (Salicornia herbacea L.). The moisture and protein of the saltwort soybean curd showed no difference among the samples. Ash and lipid were found to be the highest in the soybean curd to which 20% saltwort was added. The contents of mineral(Fe, K, Mg, Zn) were highest in the soybean curd to which 20% saltwort was added, and Ca content was high in the soybean curd to which 16% and 20% saltwort was added. DPPH (1,1-dipheny1-2-picryl-hydrazyl) radical scavenging activity is a method of measuring the antioxidant power of food; this was high in the soybean curd to which 20% saltwort was added. Adding more saltwort led to higher scavenging activity. From the above results, it could be seen that the soybean curd, which is made by adding saltwort, contributed to enhancing the functionality of antioxidant activation and product quality.

Preparation of Chocolate Added with Yuza (Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics (유자 분말을 첨가한 초콜릿의 제조 및 항산화 특성)

  • Yoo, Kyung-Mi;Lee, Choong-Hwan;Hwang, In-Kyeong
    • 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.

Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace (사과박 첨가 시리얼바의 이화학적 특성 및 항산화 효과)

  • Jiye, Pyeon;Yoonjeong, Kim;Keum-Il, Jang;Jong Youn, Jeong;Younghwa, Kim
    • Journal of the Korean Society of Food Culture
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    • v.37 no.6
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    • pp.547-554
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    • 2022
  • This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins

  • Jin-Hee Choi;Hyun-Do Ahn;Jun-Min Hwang;Ye-ji Kim;Soo-bin Kim;In-beom Kim;Hae-Yeon Choi
    • Food Science and Preservation
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    • v.31 no.2
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    • pp.256-266
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    • 2024
  • This study examined the effects of chestnut powder content (2.5%, 5%, 7.5%, and 10%) on the antioxidant activity and quality characteristics of rice muffins. With the increasing chestnut powder content, the total polyphenol content, flavonoid content, antioxidant activity (determined by radical scavenging activity and reducing power), hardness, gumminess, chewiness, and overall acceptability (determined by sensory evaluation) increased, whereas the moisture content, pH, specific volume, and cooking loss decreased. Regarding color, chestnut powder content was negatively correlated with L and b and positively correlated with a. Notably, overall acceptability abruptly decreased to its minimum at 10%. Thus, adding powder at loadings of <7.5% improved the antioxidant activity and acceptability of rice muffins. Our results can be used as preparatory data for developing a rice muffin model.

Antioxidant Activity of Amino Acid-Xylose Browning Reaction Products 1. Antioxidant Activity of Various Amino Acids and Their Browning Reaction Products (Amino산-Xylose 갈변반응 물질의 항산화성 1. 아미노산과 갈변 반응 물질의 항산화성)

  • YOU Byeong-Jin;LEE Kang-Ho;KIM Chang-Yang;LEE Jong-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.1
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    • pp.1-9
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    • 1986
  • In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.

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Quality Characteristics of Cookies with Added Dried Laver (Porphyra tenera) Powder (김 분말을 첨가한 쿠키의 품질특성)

  • Lee, Jeong-Ae;Song, Jung-Sun;Yoon, Ji-Young
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.88-96
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    • 2017
  • This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.