• 한국식생활문화학회지
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• 제33권1호
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• pp.55-61
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• 2018

This study examined the quality of bread made from a wheat flour, oat powder, and wild carrot powder mixture. The lightness and redness values decreased with increasing amount of wild carrot powder addition, while the yellowness was increased significantly. In a sample of wild carrot powder addition, the total volume was lower than the control. The texture profile analysis of oat bread, such as hardness, gumminess and cohesiveness decreased significantly with increasing amount of wild carrot powder addition. In the case of springiness, the value was not significant. The sensory evaluation of oat bread was significantly different in all analyses. Oat bread (BCB2.0) containing 2.0% (w/w) wild carrot powder showed the highest value in the four sensory evaluation items. Therefore, the 2.0% (w/w) addition of wild carrot powder addition was appropriate. An analysis of the physicochemical active component and DPPH scavenging activity of oat bread revealed a higher total flavonoid and total polyphenol content than normal bread. The DPPH scavenging activity was also 20.3% compared to the wild carrot powder. The availability of wild carrot powder in oat bread could be identified.

• 한국식품조리과학회지
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• 제30권4호
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• pp.428-434
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• 2014

Physicochemical properties, sensory characteristics, and consumer acceptability of cookies produced with oat and barley powder were evaluated. Oat and barley powder was incorporated into cookie dough at 6 levels: oat : barley = 100:0 (S1), 80:20 (S2), 60:40 (S3), 40:60 (S4), 20:80 (S5), 0:100 (S6) and control. pH of the cookie dough was lowest in the S6 group and highest in the control, S1, S2, and S3 groups. There were no significant differences in density. The spread ratio and loss rate of cookies increased significantly with an increase in content of barley powder. The leavening rate of the S1 cookie group was the lowest. With regard to color, the a-values and b-values of cookies increased with a rise in content of oat powder, and the L-value increased with an increase in barley powder content. Analysis of cookie texture showed that hardness was highest in the S6 group with barley and lowest in the S1 group, but there was no significant difference between the control group and other experimental groups. In the sensory evaluation of cookies, there was no significant difference between the control and experimental groups in roasted nuttiness and sweetness. In overall acceptance of cookies, S6 was the least acceptable and S1, S2, and S3 were the most acceptable. Results suggest that oat powder is a suitable ingredient for increasing the functionality of cookies and consumer acceptability.

• 동아시아식생활학회지
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• 제21권6호
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• pp.888-896
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• 2011

The purpose of this study was to promote the consumption of cereals rich in dietary fiber by substituting brown rice, barley, oat and goami powder for flour in making muffins. All cereals powder was prepared by grinding for 15 min. The appropriate water quantity for cereal powders muffins was set at 105 mL. The volume index of the flour muffins was 132 mL, while that of cereal powders muffins was 117 mL for broun rice muffins, 118 mL for barley muffins, 132 mL for oat muffins and 119 mL for respectively for goami powder muffins. The hardness of the flour muffins, measured by a texture analyzer, was $2.03{\times}10^3\;g/cm^2$, and the other powder muffins were $3.27{\times}10^3\;g/cm^2$ for broun rice muffins, $3.33{\times}10^3\;g/cm^2$ for barley muffins, $2.38{\times}10^3\;g/cm^2$ for oat muffins, and $2.33{\times}10^3\;g/cm^2$ for goami powder muffins respectively. The L-values and moisture contents of goami powder muffins were higher than those of the other muffins. In the sensory evaluation the overall preference was the highest in oat powder muffins.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• 한국조리학회지
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• 제20권6호
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• pp.102-114
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• 2014

본 연구는 쌀의 소비를 촉진하고자 섬유소가 풍부한 곡류(현미, 보리, 귀리, 고아미 2호)로 파베이크 모닝빵을 제조하여 밀가루 모닝빵과 품질 특성을 측정하였다. 반죽의 발효율을 75분간 측정한 결과, 밀가루로 만든 반죽이 가장 컸고, 빵의 부피도 밀가루로 만든 모닝빵이 유의적으로 가장 컸다. 무게는 귀리와 고아미 가루로 만든 빵의 무게가 가장 무거웠고, 비용적은 고아미로 만든 빵이 가장 높았으며, 오븐 스프링은 대조군이 가장 높았다. 텍스처의 경도 측정 결과, 고아미로 제조한 모닝빵과 밀가루빵의 경도가 비슷하였으며, 색 측정 결과 명도는 밀가루로 만든 빵이 가장 밝았고, 그 다음이 고아미 모닝빵이었다. 영상 측정 결과, 빵의 껍질의 두께는 보리와 고아미로 만든 빵이 유의적으로 얇았고, 기공의 조밀도는 모든 곡류빵이 대조군에 비해 조밀하였다. 관능검사 결과, 밀가루로 만든 빵이 가장 선호되었고, 곡류로 제조한 빵 중에서는 고아미로 만든 것이 가장 선호되었다.

• 동아시아식생활학회지
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• 제4권1호
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• pp.19-29
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• 1994

In this paper a review of literature on Nuruk(yeast) between 1907 and 1945 was made, which showed that barley, rice bran, oat, rye, and other ingredients were originally used according to region and production quantity. Yeast can be classified into rough (Chokuk) and powder (Bunkuk) types depending on the degree of grinding. Yeast also had seasonal names, being called " Choonkuk", Hakuk", Jeolkuk", and "Dongkuk" in the spring, summer, autumn and wither respectively. The form of yeast in terms of quantity, size, and shape varied greatly by region, Production facilities were composed of plant structures to suit each process, enabling continuous output. The production process included shaping, placement in the fermenting chamber, piling by turns, risk-sifting and final output. Testing procudures were divided into visual inspection, physical testing, and chemical analyses.

• 한국식품영양학회지
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• 제35권6호
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• pp.543-551
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• 2022

There has been increased interest in lignans due to their potential effect in reducing the risk of developing several diseases. To evaluate lignan contents, sensitive and accurate methods should be developed for their quantification in food. The present study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of 5 lignans: lariciresinol (Lar), matairesinol (Mat), pinoresinol (Pin), secoisolariciresinol (Seco), and syringaresinol (Syr). The validation included selectivity, linearity, recovery, accuracy, and precision. The method was proved to be specific, with a linear response (R²≥0.99). The limits of detection were 0.040~0.765 ㎍/100 g and the limits of quantification were 0.114~1.532 ㎍/100 g. Recoveries were 90.588~109.053% for black sesame powder. Relative standard deviations of repeatability and reproducibility were below 5%. Total lignan contents of roasted coffee bean, oat, and blacksoy bean were 105.702 ㎍/100 g, 78.965 ㎍/100 g, and 165.521 ㎍/100 g, respectively. These results showed that LC-MS/MS analysis would be effective in producing acceptable sensitivity, accuracy, and precision in five lignan analyses.

• 방사선산업학회지
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• 제7권1호
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• pp.29-35
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• 2013

Microbiological populations and the sterility of commercial powdered products treated with gamma irradiation at 0~10 kGy were investigated before using them as ingredients for a non-cooked Saengsik product. We evaluated a total of 14 powdered products: 8 powdered cereals, 3 powdered tubers, and 3 powdered leafy vegetables. The total numbers of bacterial populations in non-irradiated powdered cereals, tubers, and leafy vegetables were 2.7~6.9, 5.6~6.0, and $5.3{\sim}6.8\;log\; CFU{\cdot}g^{-1}$, respectively. Moreover, coliform bacteria were not indicated in adlay, millet, germinated brown rice, soybean, and mulberry leaves powder within detection limit ($2.0\;log\; CFU{\cdot}g^{-1}$). The number of Bacillus cereus exceeded $3.0\;log\; CFU{\cdot}g^{-1}$ (the maximum limit for Saengsik products) in all samples, excluding perilla seeds, buckwheat, barley, oat, potato, and Jerusalem artichoke powder. However, a dose of 6 kGy of gamma irradiation reduced the microbiological populations in all samples, and all the powdered products met the microbial requirements for Saengsik products. Futhermore, it was confirmed that all microorganisms in the 9 powdered products, except fermented brown rice, sweet potatoes, and 3 leafy vegetables, were sterilized by 10 kGy of gamma irradiation.

• 한국식품영양학회지
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• 제27권2호
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• pp.249-255
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• 2014

본 연구에 의하면 보리와 모싯잎을 첨가하여 찐빵을 제조하여 관능검사와 기계적 측정을 확인하여 기능성 식품개발과 보리 이용의 효율성 증대를 모색하였다. 기능성 식품인 찰보리와 모싯잎 가루의 항산화성을 알아보기 위하여 모싯잎 가루를 첨가한 보리찐빵의 DPPH 라디컬 소거능, 총 폴리페놀 함량을 측정하여 항산화 활성을 알아보았다. 찐빵의 총 폴리페놀 함량의 결과는 모시 찰보리 찐빵은 찰보리 찐빵보다 높은 수치를 나타내었다. 이는 보리와 찰보리의 시너지 효과로 보인다. 색도 측정을 한 결과, L값은 밀찐빵이 가장 높았고, 찰보리 찐빵이 가장 낮았다. a값은 모시 찰보리 찐빵이 유의적으로 그룹간에서 가장 낮았고(p<0.05), 찰보리 찐빵이 가장 높았다. b값은 모시 찰보리 찐빵이 16.18로 가장 높았고, 찰보리 찐빵이 가장 낮았다. 물리적 특성을 측정한 결과, 밀찐빵에 비해 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도가 높고, 찰보리 찐빵과 모시 찰보리 찐빵 간에는 경도 차이는 유의적으로 나타나지 않았으며, 탄성력이 모시 찰보리 진빵이 높았고, 부착성이 월등이 낮음을 관찰할 수 있었다. 모싯잎을 첨가한 찰보리 찐빵의 관능검사 결과, 색, 향미, 맛, 촉촉함, 씹힘성, 전반적인 기호도를 알아보았다. 전반적인 기호도는 모시 찰보리 찐빵이 유의적으로 가장 높았으며, 찰보리 찐빵과 대조군(밀찐빵) 간에는 유의성이 없었다. 이상의 관능검사 결과를 보면 모싯잎을 첨가한 밀가루와 보리가루의 비율이 7:3인 찰보리 찐빵이 가장 높은 관능평가를 받은 것으로 나타났다. 결과적으로 모싯잎을 첨가한 찰보리 찐빵은 높은 항산화 활성뿐만 아니라, 품질 특성을 향상시켰고, 기호도를 증가시켰다. 본 연구는 이러한 기초자료를 바탕으로 찰보리와 모싯잎을 함께 첨가하여 사용하는 것이 식품의 품질 특성 및 기능성을 높이는데 공헌을 할 것으로 생각된다.

• 한국식품영양학회지
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• 제35권2호
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.