• 한국식품조리과학회지
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• 제33권3호
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• 한국식생활문화학회지
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• 제38권6호
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• pp.425-433
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• 2023

We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.

• 한국조리학회지
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• 제20권1호
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• pp.18-26
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• 2014

본 연구는 우엉을 쌀에 적용하여 건강에 유용한 영양과 기능성을 효과적으로 섭취할 수 있도록 우엉 첨가 죽을 제조하여 기계적 특성검사 및 관능검사를 하였다. 그 결과로 수분은 생 우엉 첨가죽의 경우 첨가량이 증가함에 따라 함께 증가하였고, 우엉가루 첨가 죽은 감소하는 경향을 보였다. 색도는 두 그룹모두 첨가량이 증가 할수록 명도는 낮아졌고, 적색도와 황색도는 증가하였으며, pH역시 두 그룹모두 첨가량이 증가함에 따라 감소하였다. 당도는 생 우엉 첨가죽의 경우 첨가량이 증가함에 따라 감소하는 경향을 보였고, 우엉가루 첨가 죽은 증가 하였다. 퍼짐성은 생 우엉 죽은 첨가량이 많을수록 증가하였고, 우엉가루 첨가 죽은 감소하였다. 특성차이검사에서는 생 우엉 4.0% 군이 우엉의 향(5.20), 떫은맛(4.90)에서 가장 강하게 나타났고, 우엉가루 1.2% 군은 색의 강도(6.45), 입자감(5.85), 구수한 맛(5.05), 떫은맛(4.90), 농도(6.00), 뒷맛(5.85)에서 가장 강한 값을 보였다. 기호도 검사에서는 우엉가루 0.6% 군이 외관(5.62), 향(5.68), 맛(5.70), 질감(5.62)에서 높이 평가 되었으나 전체적기호도에서는 생 우엉 3.0% (5.76)군이 가장 높이 평가 되었고 우엉가루 첨가 죽에서는 우엉가루 0.6% (5.73)군이 높게 평가되었다. 이상의 연구 결과 생 우엉은 3%, 우엉가루는 0.6%를 첨가했을 때 관능 및 기계적 품질특성의 향상이 가능한 적절한 첨가수준으로, 전체적기호도에 긍정적 영향을 미친다고 생각된다. 값싸고 영양적으로 우수한 우엉을 쌀에 적용하여 주식으로의 활용 가능성을 확인하였다.

• 동아시아식생활학회지
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• 제26권1호
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• pp.73-79
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• 2016

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.

• 한국조리학회지
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• 제22권3호
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• pp.55-65
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• 2016

본 연구는 우엉가루의 첨가량(3%, 6%, 9%, 12%)을 달리하여 우엉찹쌀다식을 제조하고, 품질 특성을 분석하여 우엉찹쌀다식에 적합한 우엉가루의 비율을 알아보고자 하였다. 우엉찹쌀다식의 수분함량은 우엉가루 무첨가군인 대조군에 비해 우엉가루 첨가량이 증가함에 따라 증가하였다(p<0.001). L값, a값, b값은 대조군에서 가장 높았으며 우엉가루 첨가군에서 유의적으로 감소하는 경향을 보였다. 우엉찹쌀다식의 당도는 우엉가루 첨가량이 증가함에 따라 유의적으로 높았다(p<0.001). 우엉찹쌀다식의 경도와 부착성은 우엉가루 6% 첨가군까지는 감소하는 경향을 보였으나, 우엉가루 9% 첨가 이상에서는 대조군보다 높게 나타났다. 반면, 응집성, 탄력성, 점착성, 씹힘성 등은 우엉가루 첨가군이 대조군에 비해 높게 나타났다. 라디칼 소거 활성은 우엉가루 9% 이상 첨가군에서 유의적으로 높게 나타났다(p<0.001). 관능 평가 결과, 우엉가루 3%, 6% 첨가군이 우엉을 첨가 하지 않은 대조군에 비해 모든 관능 평가에서 높은 기호도를 나타내었으며, 우엉가루 9%, 12% 첨가군에서는 오히려 대조군보다 유의적으로 낮은 기호도를 보였다(p<0.001). 위의 결과들을 종합해 볼 때 우엉찹쌀다식 제조 시 가장 적합한 우엉가루 비율은 6%까지 첨가하는 것이 가장 바람직하다고 사료된다.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.

• 한국식품영양과학회지
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• 제45권2호
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• pp.215-221
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• 2016

우엉의 활용 가능성을 검토하고 카스텔라 제조 시 최적 첨가비율을 결정하기 위하여 우엉 분말을 밀가루 대신 10, 20, 30%의 비율로 첨가하여 카스텔라를 제조해서 우엉 분말이 카스텔라의 품질에 미치는 영향을 검토하였다. 우엉 분말을 첨가한 반죽의 비중, 카스텔라의 중량 및 굽기손실률은 대조군과 우엉 분말 첨가군 간에 유의적 차이를 나타내지 않았다. 카스텔라의 높이는 우엉 분말 첨가량이 증가할수록 감소하였다. 카스텔라의 pH는 우엉 분말 첨가량이 증가할수록 감소한 반면에 당도는 우엉 분말 첨가량이 많아질수록 증가하였다. 카스텔라의 crust는 L값과 b값이 우엉 분말 첨가량이 많아질수록 증가하였고, a값은 우엉 분말 첨가량이 많아질수록 감소하였다. Crumb의 L값은 첨가량이 많아질수록 감소하였고 a값은 우엉 분말 첨가량이 많아질수록 증가하였으며, b값은 우엉 분말 첨가량이 많아질수록 감소하다가 30%에서 다소 증가하였다. 카스텔라의 경도는 우엉 분말 첨가량이 많아질수록 증가하였고, 부서짐성, 탄력성, 응집성, 점착성, 복원성은 첨가량이 많아질수록 감소하였다. 카스텔라의 DPPH 라디칼 소거능과 총페놀 함량은 우엉 분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 관능검사 결과 껍질색, 속질색, 향미, 단맛, 씹힘성은 대조군이 높은 값을 나타내었고, 촉촉한 정도에 대한 기호도는 20% 및 30% 우엉 분말 첨가군에서 높은 값을 나타내었으나 유의차는 없었다. 전체적인 기호도에서는 10%가 높은 값을 나타내었다.

• 한국식품영양과학회지
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• 제44권12호
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• pp.1826-1831
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• 2015

기능성 소재로서 우엉의 활용 가능성을 검토하고 제빵 시최적 첨가 비율을 결정하기 위하여 우엉 분말을 밀가루 대신 5, 10, 15%의 비율로 첨가하여 식빵을 제조하면서 우엉 분말이 제빵 특성 및 품질에 미치는 영향을 검토하였다. 우엉분말을 첨가한 반죽의 밀도는 우엉 분말 첨가량이 증가할수록 감소하였으며, 반죽의 pH는 우엉 분말 첨가량이 증가할수록 증가하였다. 식빵의 굽기손실률은 우엉 분말 첨가량이 증가할수록 감소하는 경향을 나타내었다. 식빵 crust의 L, a 값은 우엉 분말 첨가량이 증가할수록 감소하였다. Crumb의 L값은 우엉 분말 첨가량이 증가할수록 감소하였고, a, b 값은 우엉 분말 첨가량이 증가할수록 증가하였다. 식빵의 경도, 씹힘성은 우엉 분말 첨가량이 증가할수록 증가하였고, 부서짐성, 탄력성, 응집성은 우엉 분말 첨가량이 증가할수록 감소하였다. 식빵의 DPPH 라디칼 소거능과 총 페놀 함량은 우엉 분말 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 관능검사 결과 색, 향미, 단맛에 대한 기호도는 대조구가 가장 높은 값을 나타낸 반면 촉촉한 정도, 구수한 맛, 씹힘성은 첨가구들이 대조구보다 높은 값을 나타내었다. 전체적인 기호도에서는 우엉 분말 5% 첨가구가 높은 값을 나타내었다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.