• 한국식품영양과학회지
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• 제28권1호
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• 한국식품조리과학회지
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• 제21권4호
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• pp.422-432
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• 2005

Shinuncho(Angelica keiskei koidz)sulgi is a kind of steamed rice cake by an earthenware steamer. I made Shinuncho-sulgi samples with different amounts of Angelica keiskei koidz - powder and different types of sugars (sugar or honey). The more Angelica keiskei koidz powder it has the bitter it tastes but the lower sweetness, moistness and chewiness it has. Samples with honey have higher sweetness, moistness and chewiness but lower bitterness and after-swallowing than ones with sugar. Color is Shinsuncho-sulgi with $3\%$ of Angelica keiskei koidz - powder and honey has been judged to have the best quality. Flavor and Overall-acceptability are Shinsuncho-sulgi with $2\%$ of Amge;oca keiskei koidz - powder and honey has been judged to have the best quality. The more Angelica keiskei koidz powder it has the higher hardness but the significantly cohesiveness, springiness, gumminess, and chewiness it has. Samples with honey have higher hardness, springiness, cohesiveness, gumminess and chewiness, but lower adhesiveness, than ones with sugar. The moisture content of Shinsuncho-sulgi is $35.89\~37.08\%$. Samples with honey have higher b-value but lower L-value and a-value than ones with sugar. Based on the results of the study, the best ratio of ingredients is as follow non-glutinous flour 196g, Angelica keiskei koidz powder $2\%$ (4g), honey 35ml, salt 2g, water 20ml and $37.08\%$ of moisture content.

• 한국식품영양과학회지
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• 제28권1호
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• pp.126-131
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• 1999

We have got the following results from tests in the course of time retrogradation and taste change in bread with added flour of Angelica keiskei Koidz, which had been stored in room temperature (27±2oC), refrigerating(2±1oC) and freezing( 20±1oC), respectively. Bread with the added flour showed a little lower degree of retrogradation than control group, and every group in room temperature retrograded from the very first day. The degree of retrogradation of the group in refrigerating was far greater comparing with the group in room temperature. The longer bread was stored, the lower the degree of retrogradation was, and the higher the adding rate of the flour got, the later its retrogradation happened. Especially the flour of this vegetable's stem turned out to be the most effective in retarding its retrogradation. Group stored 30 days in freezing didn't show a wide difference in retrograde comparing with the group before storage. Preference for color and shape of the flour added bread stored in room temperatue, refrigerating and freezing did not change significantly from the group before storage. Although preference decreased for flavor, texture, mouth feel and overall quality with the lapse of time, flour added group improved in preference for these factors comparing with the control group. Above all, added flour of pretreated stem proved to be the most effective in the sensory tests. With respect to the storing method, the group stored in refrigerating showed greater preference for the texture and mouth feel over the groups in room temperature and freezing. Flavor preference of the group in freezing was the lowest of all.

• 한국식품영양과학회지
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• 제26권2호
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• pp.308-313
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• 1997

흰쥐에 cholesterol(0.5%) 및 A. keiskei(5%)를 급여 한 후 혈장 및 간장 지질대사 및 분변 중의 neutral steroids 및 담즙산 배설에 미치는 영향을 관찰하였다. 혈장 cholesterol 농도는 식이중 cholesterol 첨가에 의해 현저히 증가되었으며, A. keiskei 급여시 유의적으로 감소하였다. 식이중 cholesterol 첨가는 혈장 HDL-cholesterol 함량을 유의적으로 감소시키는 반면 LDL-cholesterol을 크게 증가시켜 동맥경화지수를 높였다. A. keiskei 급여는 혈장 LDL-cholesterol의 유의적으로 감소시켰으며, 동맥경화지수도 cholesterol을 급여하지 않은 군에서 0.21, cholesterol 급여 군에서 0.52를 보여 A. keiskei를 급여하지 않은 각각의 대조군에 비하여 유의적 감소를 보여 A. keiskei가 혈장지질 개선효과를 보였다. A. keiskei 급여는 또한 cholesterol 급여와 관계없이 혈장 triglyceride 함량을 유의적으로 감소시키는 결과를 보였으나, 혈장 인지질 함량에는 영향을 미치지 않았다. A. keiskei 급여는 간조직의 total cholesterol, free cholesterol, cholesteryl ester 및 phospholipid 함량에는 영향을 미치지 않았으나, triglyceride 함량은 식이중 cholesterol 첨가와 관계없이 유의적으로 감소시켰다. A. keiskei는 cholestanol, 총 neutral steroid 및 담즙산의 배설을 증가시켰다. 이와 같은 결과로 보아 A. keiskei에 의한 혈장 cholesterol의 감소는 cholesterol 흡수의 감소 및 cholesterol을 cholestanol으로의 전환과 담즙산으로의 배설이 증가됨에 일부 기인하는 것으로 사료된다.