• Title/Summary/Keyword: pollen powder

Search Result 14, Processing Time 0.028 seconds

Effects of Pine Pollen Powder on the Quality of White Bread Prepared with Korean Domestic Wheat Flour (송화가루 첨가가 우리밀 식빵의 품질특성에 미치는 영향)

  • 이혜숙;박정로;전순실
    • The Korean Journal of Food And Nutrition
    • /
    • v.14 no.4
    • /
    • pp.339-345
    • /
    • 2001
  • Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

  • PDF

Effects of Cattail Pollen Powders on the Rheology of Dough and Processing Adaptability of White Pan Bread (부들화분을 첨가한 밀가루 반죽의 물성과 제빵 적성)

  • Lee, Bung-Chan;Joung, Yong-Myeon;Hwang, Seong-Yun;Lee, Jong-Hwa;Oh, Man-Jin
    • Food Science and Preservation
    • /
    • v.16 no.4
    • /
    • pp.525-533
    • /
    • 2009
  • To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

The Effects of Pine Pollen and Horseradish on Fermentation of Kimchi (송화 및 고추냉이 첨가가 김치 발효에 미치는 영향)

  • Rha, Young-Ah;Park, Jung-Nan;Na, Young-Sun
    • Culinary science and hospitality research
    • /
    • v.10 no.4
    • /
    • pp.178-189
    • /
    • 2004
  • This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

  • PDF

Quality Characteristics of Brown Rice Dasik Prepared with Pollen Powder (화분 분말을 첨가한 현미다식의 품질 특성)

  • Kim, Ae-Jung;Han, Myung-Ryun;Kim, Myung-Hwan;Lee, Soo-Jeong
    • The Korean Journal of Food And Nutrition
    • /
    • v.23 no.2
    • /
    • pp.212-217
    • /
    • 2010
  • To enhance the quality of traditional Dasik, pollen Dasik containing brown rice flour fortified with 5, 10, 15 and 20% pollen powder were prepared, and their physicochemical properties were evaluated. Pollen Dasik possessed higher amount of mineral such as K and Ca than brown rice Dasik. The L value of pollen Dasik decreased with increasing pollen powder compared to brown rice Dasik, while the b value of pollen Dasik was increased with increasing pollen powder compared to brown rice Dasik(p<0.05). Hardness of pollen Dasik decreased with increasing amounts of pollen compared to the brown rice Dasik(p<0.05). Sensory evaluation on pollen Dasik preparewd with over 10% pollen showed the highest sensery evaluation value in overall preference.

Study on Sensory Evaluation for the Dasik with Pine Pollen (재료배합에 따른 송화다식의 관능적 특성검사)

  • 조미자
    • Korean journal of food and cookery science
    • /
    • v.11 no.3
    • /
    • pp.233-236
    • /
    • 1995
  • This study was carried out to investigate the possibility of improving texture and flavor of Dasik made of pine pollen with waxy rice flour and Angelica gigas leaf powder addition. Pine pollen Dasik was not affected in shape, flavor, texture, taste, melting degree and unpleasant flavor by add of 10% rice flour. Flavor, texture and melting degree were little bit affected by add of 30% rice flour but all items got worse with same amount of rice flour addition. Add of Angeleica leaf powder by 10% improved a little the texture while flavor was decreased.

  • PDF

Sensory Characteristics of Korean Wheat Noodles With Pine pollen and Antioxidant activities of Pine pollen Extracts (송화를 첨가한 우리밀 국수의 관능특성 및 송화추출물의 항산화성)

  • Kim, Mi-Lim
    • Korean journal of food and cookery science
    • /
    • v.21 no.5
    • /
    • pp.717-724
    • /
    • 2005
  • Sensory characteristics and antimicrobial activity of Korean wheat noodle with pine pollen powder and antioxidant activity of pine pollen extracts were investigated to develop the health promoting product. Pine pollen powder was extracted with water and 70% ethanol and extracts were tested electron donating ability (EDA) and nitrite scavenging ability (NSA). Sensory characteristics were evaluated by its color, flavor, moisture, softness, texture and taste. Microbiological quality was tested by total viable cells. EDA was highest in 1,000 ppm for both water extract (67% of EDA) and ethanol extract (74% of EDA). NSA was highest in pH 1.2 for both water extract(46% of NSA) and ethanol extract (48% of NSA). Antimicrobial activity of Korean wheat noodle with 3% pine pollen powder were 0.5 log $cycle{\sim}1$ log cycle lower than that of control at 5days of storage in total vival cells and at 4days of storage in total fungus. From sensory evaluation, Korean wheat noodle with 3% pine pollen powder had significantly higher of all scores.

Effect of Dried Powders of Pine Needle, Pine Pollen, Green Tea and Horseradish on Preservation of Kimchi-yangnyum (솔잎, 송화, 녹차 및 고추냉이 분말이 김치양념물 저장성에 미치는 영향)

  • 나영아;박정난
    • Culinary science and hospitality research
    • /
    • v.9 no.4
    • /
    • pp.179-190
    • /
    • 2003
  • This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

  • PDF

Extractives from Pollen (화분의 추출성분)

  • 이상극;김진규;함연호;박재군;배영수
    • Journal of Korea Foresty Energy
    • /
    • v.22 no.1
    • /
    • pp.30-36
    • /
    • 2003
  • 2kg of pollen extracted with EtOH(98%), concentrated, and fractionated with a series of hexane, CH$_2$Cl$_2$ EtOAc and $H_2O$ on a separately funnel. Each fraction was freeze dried to give dark-brown powder and EtOAc soluble portion of the powder was chromatographed on a Sephadex LH-20 column using a series of aqueous methanol as eluents. Spectrometric analysis such as NMR and FAB-MS including TLC were performed to characterize the structures of isolated compounds. Pollen contained a small amount of flavonol derivatives such as quercetin-3-O-$\beta$-D-glucopyranoside and kaempferol-3-O-$\beta$-D-rutinoside in addition to a small amount of flavanonol compound such as aromadendrin-5-methyl ether and acid compound such as.

  • PDF

Effects of Ionizing Energy and Ozone Treatments on the Microbial Decontamination and Physicochemical Properties of Aloe Powders and Bee Pollen

  • Yook, Hong-Sun;Chung, Young-Jin;Kim, Jung-Ok;Kwon, Oh-Jin;Kim, Sung;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
    • /
    • v.2 no.2
    • /
    • pp.89-95
    • /
    • 1997
  • The comparative effects of gamma irradiation an ozone treatment on the microbiological and physicochemical qualities were investigated for the improvement of hygienic quality of aloe powder and bee pollen. Gamma irradiation at 7.5~10kGy could reduce total aerobic bacteria, molds and coliforms below detection levels, but ozone treatment up to 18 ppm for 8hr was not sufficient to eliminate the microorganisms from aloe powder and bee pollen. The physicochemical properties such as fatty acid an amino acid compositions, mineral content, TBA value, barbaloin and pigment contents were not significantly changed by gamma irradiation, whereas ozone treatment caused significant changes in fatty acid composition, lipid oxidation and destruction of barbaloin and natural pigments.

  • PDF

Effect of Artificial Pollination, Pollination Time, and Pollen Bulking Agent on Seed Formation and Fruit Quality in the Shelter Greenhouse Cultivation of Kiwifruit (비가림 시설재배에서 인공수분, 수분시기 및 화분증량제가 참다래의 종자형성과 과실특성에 미치는 영향)

  • Lim, Kyeong-Ho;Kim, Wol-Soo;Lee, Sang-Hyun
    • Journal of Bio-Environment Control
    • /
    • v.23 no.3
    • /
    • pp.256-261
    • /
    • 2014
  • This study was carried out to determine the effect of the artificial pollination on fruit set, seed formation and fruit quality in kiwifruit and to confirm the effective pollination time for optimal fruit set in the shelter greenhouse cultivation. Also, the effect of artificial pollination practice by the pollen diluent solution was tested. By artificial pollination, fruit set, seed formation, and fruit quality was improved both in the open field condition and in the shelter greenhouse cultivation. In order to find the effective pollination period (EPP), artificial pollination was carried out every day until 7 days after full bloom. Number of seeds and fruit set rate and fruit growth of kiwifruit were no significantly different until 4 days after full bloom (DAFB), but, those of kiwifruit from 5 DAFB significantly decreased. Consequently, the effective pollination period of kiwifruit in the shelter greenhouse was 4 days after full bloom. Also, artificial pollination by the pollen diluent solution was showed the similar fruit set and fruit quality compare to that by lycopodium powder. Accordingly, artificial pollination by the pollen diluent solution should be very effective practice for labor saving in kiwifruit cultivation.