• Korean journal of food and cookery science
• /
• v.30 no.1
• /
• pp.1-10
• /
• 2014

To evaluate the effect of dried barley sprout powder on muffins, muffins were made after they had been supplemented with barley sprout powder (0, 10, 20 and 30%(all w/w)). The moisture content, crude protein and crude lipid were reduced with an increase in barley sprout powder. The content of crude ash and crude fiber in the control group was significantly lower than those of the samples with barley sprout powder. The pH in the sample with barley sprout powder was lower than that of the control group. The highest specific gravity in the group with 30% of barley sprout powder was 0.84. No significant weight and baking loss rate changes were observed. The sample with no barley sprout powder showed the highest volume. The sample with 30% of barley sprout powder showed the highest uniformity. In color, the L-value and a-value of the control group were significantly higher than those of the other groups. Hardness, gumminess and chewiness of the control group showed the lowest value rather than the other groups. Springness and cohesiveness of the control group were significantly higher than those of the other groups. Crumb color, grass odor and bitter taste showed significant difference among groups. Acceptance of appearance, flavor, taste and total acceptability of groups with 10% and 20% of barley sprout powder did not show any significant difference when compared to the control group. Based on the above results, less than 20% of barley sprout powder would be proper to make muffins.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.2
• /
• pp.238-246
• /
• 2009

The principal objective of this study was to develop a processed food using aged garlic. Pound cake samples were prepared with semi-solid aged garlic at levels of 0, 5, 10 and 15% ($25^{\circ}C$, 7 days). The pH of the batter prepared with the aged garlic ranged between 6.79 and 7.01 and the control pH was 7.21. The specific loaf volume of the pound cake prepared with the addition of 5~15% aged garlic decreased, from 2.78 to 2.51 cm3/g. The baking loss rate of the pound cake prepared with 0~15% added aged garlic also decreased by 6.91~6.42%. The lightness, redness, and yellowness values of the pound cake decreased with increases in the percentage of aged garlic. The adhesiveness, gumminess, and chewiness of the samples did not differ significantly with differing amounts of added aged garlic. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, however, was improved significantly via the addition of aged garlic. In the sensory evaluations, the pound cake prepared with 10% added aged garlic received higher acceptance scores for the properties of smell, taste, softness, moistness, adhesiveness and overall acceptability. Consequently, the optimal quality achieved in this set of experiments was with a pound cake to which 10% aged garlic had been added.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.577-585
• /
• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.5
• /
• pp.546-560
• /
• 2013

In this study, a natural fermentation starter formulation was developed for manufacturing Korean bread products by substituting baker's yeast with naturally fermented blueberry starters. As the incubation time of the blueberry extracts increased, the pH and total titratable acidity increased. The sweetness (brix%) of blueberry extracts containing various amounts of sugar were higher than the other sample. The result of alcoholicity for naturally fermented blueberry extracts, the fermented blueberry extract containing 20% sugar was highest. Lactic acid bacteria counts increased until the 4th day; however, it decreased from the 5th day, and viable yeast counts increased consistently until the 5th day. The volume for naturally fermented blueberry extracts increased as the incubation time increased. As the fermentation time of blueberry starters increased, the pH of bread dough decreased. The RVA analysis conveyed that wheat flour retrogradation was retarded by increasing the blueberry starter content. The weight of pan breads containing blueberry starters were higher than that of the control, while the volume, specific volume and baking loss rate were lower than those of the control. The moisture content of pan breads containing blueberry starter decreased as storage time increased. In analyzing the visible mold colony during 7 days of storage at $28^{\circ}C$, mold growth in pan breads containing the blueberry starter was retarded. The hardness of breads containing blueberry starters were significantly increased as storage time increased. The breads containing 50% naturally fermented blueberry starter have acceptable sensory properties. In conclusion, these results indicated that 50% of natural fermentation blueberry starter could be very useful as a substitute for yeast when making naturally fermented bread.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.83-89
• /
• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.93-103
• /
• 2016

This study was conducted to investigate the characteristics of sponge cake quality added with different levels of Schizandra chinensis powder. Schizandra chinensis sponge cake was prepared with different levels of Schizandra chinensis (0, 5, 15, 20%). The proximate composition contents of Schizandra chinensis powder were analyzed as composed of 8.732% moisture, 10.25 crude protein, 8.63 crude lipid, and 1.98 crude ash. Results show that the baking loss rate was decreased with levels of Schizandra chinensis powder added, and the height was decreased as the Schizandra chinensis powder increased. As added ratio of Schizandra chinensis powder increased, L and b values were decreased. In addition, the texture properties result showed that the hardness and cohesiveness of sponge cake increased as the Schizandra chinensis powder added, while springiness decreased. Last, the sensory evaluation showed that the group of 5% Schizandra chinensis powder had the highest preference scores. Therefore, Sponge cake added with 5% Schizandra chinensis powder add gave the better taste and quality to sponge cakes in this study.

• Korean journal of food and cookery science
• /
• v.22 no.4 s.94
• /
• pp.477-487
• /
• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.3
• /
• pp.578-590
• /
• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• Korean journal of food and cookery science
• /
• v.31 no.2
• /
• pp.144-152
• /
• 2015

The loquat (Eriobotrya japonica) is a plant belonging to the Rosaceae family, native to south-central China. It is cultivated in relatively warm areas such as Spain, Japan and South Korea. It is used commercially as an ornamental plant and for its yellow fruit, which contains much carotenoid, sugar and a little organic acid. In this study, chiffon cakes were prepared with the addition of 3%, 6%, 9% and 12% loquat fruit powder (LFP) in order to invest the mixing conditions. When more LFP was added to the dough, the pH level of the dough became lower. Specific gravity and viscosity of the dough significantly increased as higher amounts of LFP were added. In baked cakes, the weight and baking loss rate of LFP were not significantly different between samples, and the height of the risen test samples were lower than that of the controls. Moisture content was 33.58% in the 12% LFP sample (12% LFPS), which was the highest of all the samples. With respect to crust color, lightness, redness and, yellowness, these significantly decreased as the amount of LFP was increased, the 12% LFP being the lowest of all the samples. Lightness and yellowness of crumbs significantly decreased as the amount of LFP was increased, whereas redness showed the reverse effect. When looking at hardness and adhesiveness, the 12% LFPS was the highest of all the samples, nevertheless a difference in resilience was not significant among the samples. According to consumer perception, bitterness was significantly increased as amounts of LFP increased, however a difference in salty, astringency and oily tastes were not significant among the samples. The 12% LFPS showed the lowest score with respect to softness and overall acceptability. In conclusion, LFP could be considered a functional material, with the optimum amount of LFP for a chiffon cake of 3~9%.

• Culinary science and hospitality research
• /
• v.16 no.3
• /
• pp.307-316
• /
• 2010

The principal objective of this study is to develop the optimal recipe for muffins prepared with replacement of sucrose with xylitol. The effect of xylitol on properties of muffins was evaluated in terms of height, volume, weight, specific volume, baking loss rate, crumbScan, colorimeter, sensory evaluation, and staling of muffins during storage days(0, 1, 3, 5 days) was measured by texture analyzer. Hardness of muffins was increased by adding xylitol, significantly during storage. Lightness(L value) of crust was increased significantly as the contents of xylitol increased. According to sensory evaluation, the muffins(control group) without xylitol had highest score in appearance and texture. In flavor, taste and overall acceptance, muffins with 25% of xylitol showed the best result but were not significant between the muffins(control group).