• Food Science and Preservation
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• v.30 no.6
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• pp.918-928
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• 2023

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers' demands for healthy and quality gluten-free rice muffins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.757-765
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• 2009

Bread was prepared with different concentrations of Pleurotus eryngii powder ($2.5{\sim}10.0%$), and the fermentation characteristics were investigated. While pH of dough increased, fermentation power of dough expansion by fermentation decreased with the increase of Pleurotus eryngii powder added. Although bread weight decreased, there were no significant differences in dough weight, dough yield and baking loss as Pleurotus eryngii powder content increased. In case of volume and specific volume, they were significantly decreased as Pleurotus eryngii powder content increased. Size of bread decreased gradually and aircell uniformity became bigger and random as Pleurotus eryngii powder content increased. As the results of color values, L and b values of crust decreased; however, there was no significant difference in a value. L value of crumb decreased although a and b values increased by adding the Pleurotus eryngii powder content. In the textual characteristics, hardness, gumminess and brittleness of bread significantly increased as Pleurotus eryngii powder content increased. Cohesiveness and springiness of bread decreased as Pleurotus eryngii powder content increased. In case of free amino acid, Glu content was the largest in most samples and most amino acid contents increased by adding the Pleurotus eryngii powder content except for Asp. In descriptive test, scores of color, flavor, hardness and palatability increased, however aircell uniformity, springiness and moistness decreased as Pleurotus eryngii powder content increased. As the results of preference test, color was the best preferred in control${\sim}5.0%$ groups without significant difference. The preference of flavor and texture was in the order of 2.5% group> 5.0% group> 7.5% group> control> 10.0% group as 2.5% group was the most preferred.

• Food Science and Preservation
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• v.12 no.3
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• pp.241-246
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• 2005

This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.

• Food Science and Preservation
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• v.21 no.6
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• pp.815-823
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• 2014

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For analyzing the quality characteristics during the manufacturing of muffins, the pH, moisture content, dough density, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test results were determined. As the Pholiota adiposa powder content increased, the moisture content of the muffins decreased from 26.72 to 22.56%. The hardness of the muffins was increased with increasing Pholiota adiposa powder content, with the muffins with 15% Pholiota adiposa powder the hardest among all the samples. The inner color of the muffins, particularly the L and b values, decreased with increasing powder content compared to those of the control, but the a value increased. As the Pholiota adiposa powder content increased, the antioxidant activity and total polyphenol content of the muffins also increased. In the sensory evaluation, the muffins with 5% Pholiota adiposa powder showed higher values than the control and the other samples in all aspects, showing that 5% Pholiota adiposa powder could be incorporated into muffins to meet the taste and functional needs of the consumers.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Food Engineering Progress
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• v.21 no.4
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• pp.351-359
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• 2017

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature ($110^{\circ}C$, $130^{\circ}C$, $150^{\circ}C$) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature $150^{\circ}C$ and with moisture content of 25% and 30%. Specific volume was the highest at a control of $3.74{\pm}0.08cc/g$ and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of $107.42{\pm}14.52g$ was similar to that of the bread with extruded chestnut shell at a temperature of $150^{\circ}C$ and moisture content of 25% for $113.33{\pm}6.17g$. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at $150^{\circ}C$ and moisture content at 25%, and melt temperature at $130^{\circ}C$ and moisture content at 30%.

• Food Science and Preservation
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• v.31 no.4
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• pp.660-672
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• 2024

This study aimed to suggest the usability and optimal amount of Orostachys japonicas in foods. Orostachys japonicus powder was added at 0% (Con), 3% (O3), 5% (O5), 7% (O7), and 9% (O9) to rice muffins and the quality and antioxidant characteristics of the muffins were determined. The moisture content and pH of the muffins decreased as the amount of Orostachys japonicus powder added increased. The weight increased as the amount of Orostachys japonicas powder added increased, but the volume, specific volume, and baking loss rate decreased. The L-and b-values of the muffins decreased as the a-value increased. The texture, hardness, gumminess, and chewiness of muffins increased while adhesiveness, springiness, and cohesiveness decreased. Polyphenol, flavonoid, DPPH, and ABTS⁺ radical scavenging activity, as well as reducing power, increased as the amount of Orostachys japonicus powder added increased. In the sensory test, the 5-7% addition group showed high scores in appearance, flavor, taste, texture, and overall preference. The degree of flavor and astringency of muffins, which are evaluation items for characteristic strength, increased as the amount of Orostachys japonicus powder added increased, and the level of moistness decreased. Therefore, the addition of 5-7% of Orostachys japonicus powder is thought to have a positive effect on the muffins. The purpose of this study was to suggest the usability and optimal addition amount of Orostachys japonicus powder and to provide basic data on foods with Orostachys japonicus added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.542-547
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• 1998

In order to study bread properties utilizing extracts of pine needle, various mixing percentage were applied to select appropriate ratio between water and extracts. Dough pH, dough pH after first fermentation, dough volume, bread volume and baking loss rate were tested to investigate bread properties after adding extracts of pine needle to bread. The results were summarized as follows; The effects of extracts percentage on pH value of dough according to preparation method were the lowest in the method of hot air drying of pine needle powder. After first fermentation, dough pH was tended to have a the same tendency as above. Dough volume and bread volume were tended to be increased as extracts percentage of pine needle were increased. The percentage of baking loss tended to be a little increased as addition level of extracts was increased. Strength of hardness were increased as storage time passed away. In conclusion, the taste and texture of bread were tended to be decreased as storage time goes, but the strength of pine needle flavour were tended to be increased as addition level of extracts were increased, irrespective of preparation method.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.76-80
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• 2004

The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids (PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are $\alpha$-chaconine and $\alpha$-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced potato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86％ of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17％, respectively. However, the levels in samples boiled in 1％ salted water were only reduced by 52.10％. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51％ of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1％ NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57mg/100g, but made with imported potatoes.