• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.902-910
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• 2015

This study evaluated the qualitative properties of burdock (Arctium lappa L) peels as food material. Proximate composition, sweetness, pH, total acidity, mineral, fatty acid, free sugar, and organic acid contents of preprocessed burdock were measured. Crude ash, protein, fat, and total dietary fiber contents of non-peeled treated lotus roots were higher than those of peeled treated lotus roots (p<0.05). $^{\circ}Bx$, pH, and total acidity were not different in the peeling process. Redness and yellowness of lotus roots were reduced by the peeling process, whereas lightness increased (p<0.05). The mineral contents of Ca, K, Fe, and P were higher in non-peeled lotus roots, whereas non-peeled treated lotus root showed higher K contents (p<0.05). Maltose content was not significantly different, whereas fructose, sucrose and maltose contents were significantly different. Total organic acid contents were higher in non-peeled lotus roots (p<0.01). However total free amino acid contents were higher in peeled lotus roots (p<0.01).

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1003-1008
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• 2000

Antioxidative activities (AA) of mustard leaf kimchi (MLK) by the addition of optional ingredients among selected minor materials were studied. In order to determine AA of MLK with different spices, the model systems of ground cooked beef with green onion, garlic, and red pepper powder were prepared and stored for 4 weeks at 4$^{\circ}C$. AA of red pepper added group was stronger than those of others. AA of red MLK was relatively higher than that of (green) MLK. For the enhancement of AA of MLK, another model systems were prepared with the selected antioxidative optional ingredients, which were bonnet bellflower root, leek, burdock, sea tangle, sea mustard, seastaghorn at the level of 2% or 4%. The extracts of water, 75% methanol and hexane of MLK, bonnet bellflower root added MLK, and seastaghorn added MLK had a considerable AA with the inhibition of peroxide formation during the autioxidation of linoleic acid mixtures in aqueous model systems at 37$^{\circ}C$. Therefore, AA was more effective in MLK containing specific optional ingredients than that of MLK alone significantly.