• 한국식품영양학회지
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• 제26권1호
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• pp.92-100
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• 2013

This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47~4.73, 11.15~12.50, and 0.73~0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.

• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국식품조리과학회지
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• 제29권6호
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

• 동아시아식생활학회지
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• 제19권6호
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• 한국식품영양학회지
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• 제30권6호
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• pp.1191-1198
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• 2017

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1086-1095
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• 2013

본 연구에서는 화피 추출물을 첨가하여 제조한 개성주악에 대해 합성 항산화제를 첨가한 개성주악과 그 산화안정성을 비교하면서 저장기간($60^{\circ}C$, 4일) 동안 항산화 활성 및 품질 특성의 변화를 측정하였다. 개성주악의 색도 측정 결과 화피 추출물 첨가량의 증가, 저장기간의 증가에 따라 L값은 감소하고 a값과 b값이 높아지는 경향을 나타냈다. 조직감 측정결과에서는 화피 추출물의 첨가는 개성주악의 경도와 응집성을 높이고 부착성을 감소시키는 경향을 나타내었으며, 저장기간에 따른 변화에서도 유사한 경향을 나타냈다. 관능검사 결과 색, 맛, 전반적인 기호도에서 0.5, 1% 첨가군이 높은 점수를 나타냈으며, 이러한 경향은 저장기간 동안 유사하게 나타났다. 화피 추출물 첨가군의 산가, 과산화물가, 아니시단가는 무첨가군과 비교할 때 저장기간 동안 낮게 보여졌으며, 0.02% vitamin C와 0.02% BHT 첨가군의 경우 1, 2% 첨가군과 유사한 산화안정성를 나타내었다. 화피 추출물 첨가 개성주악의 항산화 활성 측정 결과, 시료의 첨가량에 비례하여 그 활성이 유의적으로 증가하였으며 이러한 경향은 저장기간 동안 유지되었다. 이상의 결과에서 개성주악에 대한 화피 추출물의 첨가는 개성주악의 기호도 및 산화안정성, 항산화활성을 증가시켜 개성주악의 가치를 높일 수 있어 바람직할 것으로 사료되며, 개성주악 제조 시 기호도가 높고 산화안정성, 항산화능이 좋았던 0.5~1% 화피 추출물을 첨가하는 것이 적합할 것으로 생각된다.