• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.581-585
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• 2011

This study investigated the quality of muffin prepared with various concentrations of freeze dried-perilla leaves (Perilla frutescens var. japonica HARA) powder. Muffin was prepared by addition of 0, 3, 6 and 9% powder to the flour of basic formulation. The weight of muffin decreased with increase in freeze dried-perilla leaves powder concentration, but no constant tendency in the bottom and upper dimensions by its addition was found. The height and baking loss rate of the muffin increased with increase in the powder concentration but with no significant differences. Lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant differences in the redness was found with increased powder concentration. The hardness of muffin increased, and springiness decreased with increase in the powder concentration, although not significant. The cohesiveness, gumminess and chewiness showed no consistent tendency by addition of the powder. The antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffin increased as the concentration of the powder increased. The muffin contained 0~6% freeze dried-perilla leaves powder had acceptable sensory properties, such as color, taste, and overall acceptability. Results indicated that optimal concentration of freeze dried-perilla leaves powder into the muffin formula was 3~6% (w/w).

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.