• 한국지역사회생활과학회지
• /
• 제21권4호
• /
• pp.529-537
• /
• 2010

To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

• 한국식품조리과학회지
• /
• 제33권1호
• /
• pp.54-64
• /
• 2017

Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.492-498
• /
• 2008

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

• 한국식품영양학회지
• /
• 제30권3호
• /
• pp.578-590
• /
• 2017

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

• 한국식품영양학회지
• /
• 제27권5호
• /
• pp.906-913
• /
• 2014

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

• 동아시아식생활학회지
• /
• 제24권6호
• /
• pp.811-818
• /
• 2014

The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

• 한국축산식품학회지
• /
• 제40권3호
• /
• pp.388-400
• /
• 2020

This study was conducted to develop chicken meat patties by incorporating pomegranate peel and bagasse powders and their extracts. Patties were developed by incorporating pomegranate peel powder (PPP, 2 g), pomegranate aril bagasse powder (PABP, 4 g), pomegranate peel powder aqueous extract (PPAE, 6 g) and pomegranate aril bagasse powder aqueous extract (PABAE, 9 g) individually per 100 g of minced meat. Both types of powders and extracts treated patties had significantly higher total phenolic content than control and butylated hydroxytoluene (BHT) treated patties. Both types of powder (PPP and PABP) treated patties had significantly higher water holding capacity, ash, crude fibre content, and hardness values, and significantly lower moisture content and lightness values in comparison to control patties. Emulsion stability and cooking yield of PABP treated patties were significantly higher than control. Addition of extracts and BHT did not influence the physico-chemical properties and proximate composition of chicken patties. Both types of powders and extracts provided better protection to chicken meat patties against oxidative rancidity and microbial proliferation in comparison to control and BHT treated patties during refrigerated storage. It is concluded that pomegranate fruit byproducts in the form of peel powder, aril bagasse powder and their extracts can be successfully utilised in development of healthier chicken meat patties and these byproducts can also be effectively used as a replacement of synthetic antioxidants such as BHT.

• 한국식품조리과학회지
• /
• 제25권2호
• /
• pp.134-142
• /
• 2009

본 연구에서는 석류와 천년초의 기능성을 살린 젤리를 실용화시키고 효과적인 배합비를 알아보기 위해 석류와 천년초 분말의 첨가 비율을 달리해서 젤리를 제조한 후 pH, 산도, 당도, 색도, 투명도, 탁도, 물성, 관능검사를 실시하여 젤리의 품질특성을 알아보았다. 석류 젤리와 천년초 젤리 모두 첨가량이 증가할수록 pH가 유의적으로 낮아졌고(p<0.001), 산도와 당도는 유의적으로 증가하였다(p<0.001). 색도는 석류 젤리의 경우 석류 분말 첨가량이 증가할수록 명도(L)값과 황색도(b)값이 유의적으로 감소하였고, 적색도(a)값은 유의적으로 증가하는 경향을 보였다(p<0.001). 그리고 천년초 젤리는 천년초 분말의 첨가량이 증가할수록 명도(L)값은 감소했고, 적색도(a)값과 황색도(b)값은 유의적으로 증가하는 경향을 보였다(p<0.001). 투명도는 석류 젤리와 천년초 젤리 모두 분말 첨가량이 증가할수록 유의적으로 감소하는 경향을 보였으나, 탁도는 유의적으로 증가하였다(p<0.001). 물성은 석류 젤리의 경우 석류 분말 첨가량이 증가함에 따라 견고성이 대조군보다 약간 증가하는 경향을 보였고, 부착성과 탄력성은 낮아졌다. 응집성과 검성도 대조군보다 낮아졌으며, 씹힘성은 대조군보다 현저하게 낮아졌다. 또한 천년초 젤리는 천년초 분말 첨가량이 증가할수록 견고도는 대조군보다 약간 증가하였으나 유의적인 차이는 없었다. 부착성은 유의적으로 낮아지는 경향을 보였고(p<0.05), 응집성과 검성도 모두 낮아졌으나 유의적 차이는 없었다. 탄력성과 씹힘성은 천년초 분말의 첨가량 증가에 따라 유의적으로 낮아졌다. 관능검사는 석류 분말 첨가 젤리의 경우 색상은 P4(2%)가 가장 높은 값을 보였고(p<0.05), 외관은 P2(1%)가 가장 높았다. 단맛, 씹힘성, 탄력성, 견고성, 투명도, 전반적인 수용도는 대조군이 모두 높았으나 그 다음으로 석류 분말이 첨가되면서 P1(0.5%)가 가장 높았다. 또한 천년초 분말 첨가 젤리의 경우도 색상, 외관, 단맛, 씹힘성, 탄력성, 견고성, 투명도가 대조군이 모두 높았으나 그 다음으로 천년초 분말이 첨가되면서 O1(0.5%)가 높은 값을 나타냈으며, 전반적인 수용도도 O1(0.5%)가 가장 높았다. 따라서 석류와 천년초의 기능성을 살린 젤리를 실용화시키는 효과적인 배합비는 석류 분말과 천년초 분말 모두 0.5% 첨가가 적절한 것으로 나타났다. 그러므로 기능성 식품 소재로서 젤리에 석류와 천년초 분말을 첨가 하는 것은 활용할만한 가치가 있다고 사료된다.

• 대한한의학회지
• /
• 제37권4호
• /
• pp.1-9
• /
• 2016

Objectives: The aim of this study was to solve skin moisturizing action mechanism issues of pomegranate concentrated solution (PCS) and dried pomegranate concentrate powder (PCP), at least partially. Materials and methods: In this study, ceramide and $TGF-{\beta}1$ contents with $TGF-{\beta}1$ mRNA expressions were analysis on the skin tissue homogenate samples after 56 days of continuous oral administration of PCS 1, 2, and 4 ml/kg, and PCP 100, 200 and 400 mg/kg. Results: Noticeable and dose-dependent increases of skin $TGF-{\beta}1$ contents and mRNA expressions were demonstrated in all PCP and PCS treated mice as compared with intact vehicle control, but no significant changes on the skin ceramide contents were demonstrated in all PCP and PCS treated mice as compared with intact vehicle control, in the current study. In addition, PCP 200 mg/kg showed similar increases of the skin $TGF-{\beta}1$ contents and mRNA expressions as compared to those of PCS 4 ml/kg. Conclusions: The presented results suggested that in vivo skin moisturizing effects of PCP and PCS after oral administration through up regulation of hyaluronan synthesis demonstrated in our previous results, may be possibly mediated by modulation of $TGF-{\beta}1$ expressions at least partially, without critical influences on the skin ceramide contents.

• 대한한의학회지
• /
• 제37권2호
• /
• pp.12-22
• /
• 2016

Objectives: The aim of this study was to confirm the dose-dependent skin moisturizing effects of dried pomegranate concentrate powder (PCP) and pomegranate concentrate solution (PCS) in ICR mice. Materials and methods: To observe the in vivo skin moisturizing effects and possible underlying mechanisms of PCP and PCS, oral PCP (100, 200, and 400 mg/kg) and PCS (1, 2, and 4 mL/kg) were administered to normal ICR mice. Changes in body weight, skin water content, and skin type I collagen and hyaluronan contents were measured. Additionally, the mRNA expression levels of hyaluronan synthase (Has) 1, 2, and 3, and collagen type I alpha (COL1A) 1 and 2 were determined in the dorsal skin of mice by real-time reverse transcription polymerase chain reaction (RT-PCR). Results: Significant and dose-dependent increases in dorsal skin water content and type I collagen and hyaluronan contents were seen in PCP and PCS-treated mice. Moreover, the mRNA levels of Has 1, 2, and 3, involved in hyaluronan synthesis, and of COL1A1 and COL1A2, involved in collagen synthesis, were significantly and dose-dependently upregulated in PCS- and PCP-treated mice. Conclusions: In this study, PCP and PCS led to favorable skin moisturizing effects as indicated by increased skin water content and the upregulation of hyaluronan and collagen synthesis enzymes in mice treated with PCS (4 mL/kg) and PCP (200 mg/kg).