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한국식품조리과학회(구 한국조리과학회)> 한국식품조리과학회지> 백출의 항산화 특성 분석 및 알룰로스 첨가 쌀쿠키 적용 가능성

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백출의 항산화 특성 분석 및 알룰로스 첨가 쌀쿠키 적용 가능성

Evaluation of Antioxidant Properties of Atractylodes macrocephala Koidzumi, and Application to Rice Cookies

김보람 ( Boram Kim ) , 이인영 ( In Young Lee ) , 주나미 ( Nami Joo )
  • : 한국식품조리과학회(구 한국조리과학회)
  • : 한국식품조리과학회지 37권1호
  • : 연속간행물
  • : 2021년 02월
  • : 9-20(12pages)

DOI

10.9724/kfcs.2021.37.1.9


목차

Ⅰ. 서 론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 요약 및 결론
References

키워드 보기


초록 보기

Purpose: This study was planned for the antioxidant activity of Atractylodes macrocephala Koidzumi powder and application to rice cookie. Methods: Experiments conditions for the atractylodes macrocephala Koidzumi powder cookies included 2 categories: Atractylodes macrocephala Koidzumi powder(X1) and allulose (X2). Atractylodes macrocephala Koidzumi powder cookie formulation was optimized using rheology. Results: Antioxidant capacity of Atractylodes macrocephala Koidzumi powder had a total phenolic content and DPPH free radical scavenging activity of 413.00 μM and 34.06%, respectively. Spread ratio, moisture, sweetness, pH, loss rate, lightness, redness and sensory properties of color, flavor, sweetness, appearance, bitterness and overall quality expressed significant correlations with the contents of atractylodes macrocephala Koidzumi and allulose. From these results, the optimum formulation of rice cookies prepared with atractylodes macrocephala Koidzumi was calculated as atractylodes macrocephala Koidzumi powder 12.15 g and allulose 37.84 g. Conclusion: Based on the result, rice cookie made by atractylodes macrocephala Koidzumi powder are expected to be sufficiently competitive in terms of quality and function.

UCI(KEPA)

간행물정보

  • : 농학분야  > 식물
  • : KCI등재
  • :
  • : 격월
  • : 2287-1780
  • : 2287-1772
  • : 학술지
  • : 연속간행물
  • : 1985-2021
  • : 2797


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발행기관 최신논문
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1찰보리 분말을 첨가한 마카롱의 품질 특성

저자 : 황미현 ( Mee Hyun Hwang ) , 김미리 ( Mee Ree Kim )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 1-8 (8 pages)

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Purpose: Study investigated the quality characteristics of macaron prepared with waxy barley powder supplementation. Methods: Amounts of waxy barley powder added to the macaron were 0% (Control), 25% (W25), 50% (W50) and 75% (W75). Moisture content, volume, density, baking loss, sugar content, reducing sugar, pH, acidity, color, and texture were measured to investigate quality characteristics of the macaron. Results: The waxy barley powder resulted in increased moisture and density contents, but decreased the volume and baking loss. The sugar and reducing sugar contents were also decreased with increasing supplementation of the waxy barley powder, whereas pH showed an increasing trend. Color evaluation revealed decreased lightness (L) and yellowness (b) values, and increased redness (a) of macarons supplemented with increasing waxy barley powder. The textural properties assessed by TPA showed decreased hardness, gumminess, and chewiness with increasing amount of the waxy barley powder. The sensory test revealed that the score of overall preference was highest in macarons supplemented with 50% waxy barley. Conclusion: These results indicate that macarons substituted with 50% waxy barley powder encompass the best properties required for quality and sensory test.

2백출의 항산화 특성 분석 및 알룰로스 첨가 쌀쿠키 적용 가능성

저자 : 김보람 ( Boram Kim ) , 이인영 ( In Young Lee ) , 주나미 ( Nami Joo )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 9-20 (12 pages)

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Purpose: This study was planned for the antioxidant activity of Atractylodes macrocephala Koidzumi powder and application to rice cookie. Methods: Experiments conditions for the atractylodes macrocephala Koidzumi powder cookies included 2 categories: Atractylodes macrocephala Koidzumi powder(X1) and allulose (X2). Atractylodes macrocephala Koidzumi powder cookie formulation was optimized using rheology. Results: Antioxidant capacity of Atractylodes macrocephala Koidzumi powder had a total phenolic content and DPPH free radical scavenging activity of 413.00 μM and 34.06%, respectively. Spread ratio, moisture, sweetness, pH, loss rate, lightness, redness and sensory properties of color, flavor, sweetness, appearance, bitterness and overall quality expressed significant correlations with the contents of atractylodes macrocephala Koidzumi and allulose. From these results, the optimum formulation of rice cookies prepared with atractylodes macrocephala Koidzumi was calculated as atractylodes macrocephala Koidzumi powder 12.15 g and allulose 37.84 g. Conclusion: Based on the result, rice cookie made by atractylodes macrocephala Koidzumi powder are expected to be sufficiently competitive in terms of quality and function.

3국내 육성 차조와 메조의 품종별 영양 및 호화특성 비교

저자 : 이미연 ( Mi-yeon Lee ) , 박신영 ( Shin-yeong Park ) , 박보람 ( Bo-ram Park ) , 이은정 ( Eun-jung Lee ) , 최지호 ( Ji-ho Choi )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 21-30 (10 pages)

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Purpose: The nutritional characteristics, processing properties of six domestic waxy and non-waxy foxtail millet cultivars were evaluated. Methods: The particle size ratio, water absorption ratio, recovery ratio, proximate composition, vitamin, minerals, starch and amylose contents, pasting properties, and color value were analyzed. Results: The waxy foxtail millet (WFM) had a higher quantity of vitamins and minerals than the non-waxy foxtail millet (NFM). The total starch of WFM and NFM was 66.38 and 66.65%, respectively, and the amylose of WFM and NFM was 5.22 and 21.63%, respectively. WFM showed a higher fine particles (FP) ratio, moisture, and water absorption ratio than NFM. Moreover, WFM showed a high gelatinization time and trough viscosity, whereas NFM showed a high breakdown, final, setback viscosity, and gelatinization temperature. Positive correlations were observed among moisture, water absorption, Vitamins B1 and B2, niacin, iron, zinc, recovery ratio of steamed flour, starch, peak, and trough viscosity. Keongkwan No.2 showed a significantly higher recovery ratio of steamed flour, moisture content, moisture absorption ratio, peak, and trough viscosity than the other cultivars. In addition, Hwangmichal showed a higher ratio of FP and moisture absorption ratio after steaming than the others. Dahwangme had a high ratio of CP, niacin, total starch, and amylose content. In contrast, the raw flour of Samdame had a high quantity of total starch with a high final viscosity and setback viscosity. Moreover, Samdame had significantly high levels of vitamins B1 and B2, calcium, and sodium. Chohwangme showed a significantly higher quantity of lipid, ash and β-carotene, phosphorus, iron, and magnesium than the others. Conclusions: Each cultivar of foxtail millet has different nutritional and physical qualities during the steam and dry process. The product quality can be improved by selecting suitable foxtail millet cultivars according to the processing method to be used.

4율피분말 첨가가 양갱의 이화학적 및 관능적 특성에 미치는 영향

저자 : 이지예 ( Jiyea Lee ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 31-40 (10 pages)

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Purpose: This study prepared and characterized yanggaeng containing chestnut inner shell powder (CIS) to utilize the byproducts from chestnut industrial processing. Methods: Yanggaeng was prepared by replacing a red bean paste with CIS at 0~5%, and its physicochemical and sensory attributes were analyzed. Results: With the addition of CIS, the moisture content of yanggaeng was increased significantly (p<0.001) and the hardness tended to decrease, presumably due to the superior water-holding capacity of CIS. The redness (p<0.01) and yellowness (p<0.05) of the yanggaeng were increased significantly, with the intrinsic color properties of the CIS being reflected. The sensory evaluation revealed that the changes had no impact on the preference for the attributes. Furthermore, there were no significant differences in the sweetness and bitterness of all the yanggaeng prepared, indicating reciprocal taste suppression between the two tastes at the 1~5% addition levels. More than 95% of the total reducing capacity and DPPH radical scavenging activity of the CIS remained under the simulated heat treatment at 100℃ for 30 min, indicating that the CIS-added yanggaeng retained its antioxidant activity during thermal processing. Conclusion: CIS could impart antioxidant activity to a yanggaeng at a level of ≤5%, without adverse effects on the sensory preference. Overall, the superior water-holding capacity of CIS can be utilized for the development of gel-based elderly-friendly food.

5시중 국산밀 및 외국밀 통밀가루의 입자크기와 품질 특성 비교

저자 : 문유진 ( Yujin Moon ) , 샤톈이 ( Tianyi Xia ) , 조혜진 ( Hyejin Cho ) , 권미라 ( Meera Kweon )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 41-52 (12 pages)

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Purpose: The particle size and quality characteristics of commercial whole wheat flours made of Korean domestic wheat and foreign wheat were compared. Methods: Two groups of whole wheat flours [1) eight different whole wheat flours manufactured with Korean domestic wheat by three Korean millers, and 2) eight different flours with foreign wheat by one Korean miller and five foreign millers] were used in the study. Whole wheat flour was analyzed by particle size, color, ash and damaged starch contents, solvent retention capacity (SRC), SDS sedimentation, and RVA pasting property. Results: The particle size, color, and pasting viscosities of whole wheat flours were significantly different between the two groups. In contrast, the ash and damaged starch contents, water and sodium carbonate SRC, and SDS sedimentation values were not significantly different between the groups. However, all measured parameters were significantly different between the products within each group. In particular, the particle size correlated negatively with the color L* and positively with a*. Conclusion: The wheat origin, such as Korean or foreign wheat, and millers, including milling methods, significantly affect the quality of the whole wheat flours. The particle size was likely a significant factor related to the quality variation of commercial whole wheat flours, which needs specifying and controlling for maintaining the quality of whole wheat flour.

6당절임으로 제조한 장뇌삼꿀의 이화학적 품질특성 및 항산화 활성

저자 : 이지예 ( Jiyea Lee ) , 남시병 ( Si Byung Nam ) , 서정희 ( Jeonghee Surh )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 53-61 (9 pages)

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Purpose: This study assessed honey containing Korean mountain ginseng (KM ginseng) as a candidate for a local specialty food. Methods: KM ginseng was added to acacia honey at 5% (w/w) and stored at room temperature for 100 days. The processed KM ginseng and honey were separated and characterized individually for their antioxidant activities and physicochemical properties, taking unprocessed KM ginseng and honey as controls. Results: The processed honey had a significantly higher water content (p<0.01) and lower sugar content (p<0.001) and viscosity (p<0.001) than those of the control. This suggests that the water in KM ginseng was released into the honey through osmosis, resulting in diluted honey. Nevertheless, the values met the basic standard set by the KFDA Food Code. The absorbance of the processed honey at 280 nm was also higher, indicating the release of phenols from the KM ginseng during the sugaring process. Moreover, the browning index and color intensity of the honey increased significantly (p<0.001), presumably due to the facilitated non-enzymatic browning reaction. The flavor pattern of the processed honey analyzed using an electronic nose was significantly different from that of the control and may be a potential quality index for monitoring authenticity. The KM ginseng processed by sugaring was approximately two times higher in total reducing capacity and total flavonoids content than unprocessed KM ginseng. This was attributed to the reducing power of the sugar diffused into the KM ginseng during sugaring and the increased stability of the flavonoids in the KM ginseng at a more acidic pH. Conclusion: The results showed that the simple sugaring processing of KM ginseng could provide both KM ginseng and honey with distinctive physicochemical properties and antioxidant activities. Therefore, it can be developed as a specialty food.

7쌀단백질을 첨가한 만두피의 특성 연구

저자 : 백만희 ( Manhee Baek ) , 이경애 ( Kyong-ae Lee ) , 문세훈 ( Saehun Mun )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 62-71 (10 pages)

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Purpose: To manufacture dumpling shells with enhanced protein, dumpling shells were prepared with rice protein (RP; 0, 1, 2, 4 and 6% (w/w)) or rice flour (RF; 0, 12.5, 25, 50 and 75%(w/w)) and the characteristics were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with RP or RF. The textural properties of dumpling shell dough were analyzed using a texture analyzer. The microstructure was examined by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The appearance of dumplings before and after cooking at 180℃ for 15 min using an air fryer was evaluated. Results: The hardness and chewiness increased significantly as the RP added increased, but the adhesiveness decreased significantly with RP 4% and 6% added (p<0.05). In the case of dumpling shells replaced with RF, hardness, chewiness, cohesiveness and springiness increased significantly with the addition of RF 50% or more, while the adhesiveness decreased significantly with the addition of RF 75% (p<0.05). The microstructure of dumpling shells with RP formed a large circular continuous three-dimensional network filled with starch particles, and the network structure appeared to be maintained until RP 4% was added, but it was torn when RP 6% was added. The irregular network structure was maintained until the addition of RF 50%, but the network structure was not formed properly when RF 75% was added. Conclusion: To manufacture protein-enhanced dumpling shells, it was more efficient to add protein in the form of RP rather than RF and cooking effects using an air fryer are desirable when RP 4% or more is added.

8발아기간에 따른 단메밀과 쓴메밀의 항산화 성분 및 활성의 변화

저자 : 라하나 ( Ha-na Ra ) , 강문경 ( Moon-kyung Kang ) , 유광연 ( Gwang-yeon You ) , 김진숙 ( Jin-sook Kim ) , 김기창 ( Gi-chang Kim ) , 최송이 ( Song-yi Choi ) , 김경미 ( Kyung-mi Kim )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 72-80 (9 pages)

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Purpose: This study aimed to investigate the composition and biological activities of common and tartary buckwheat during germination, and to compare them. Methods: The effect of the germination time on vitamin C, γ-amino butyric acid (GABA), rutin and quercetin, total polyphenol and flavonoid contents were determined. Results: The vitamin C content reached a maximum on the fifth germination day. As the time of germination increased, the GABA content of the tartary and common buckwheat increased from 2.49 μ g/100 g and 9.59 μg/100 g to 25.17 μg/100 g and 57.84 μg/100 g, respectively. D-chiro-inositol (DCI) is a bioactive compound that serves as a mediator of insulin action. DCI in common and tartary buckwheat was found to be 129.65, 76.31 mg/100 g, respectively, with a significant increase in the DCI content as germination progressed. During germination, the total polyphenol and flavonoid contents tended to increase as germination time increased. The ABTS and DPPH radical scavenging activities in germinated samples increased with germination time and were caused by an increase in their anti-oxidative activities. Moreover, the results showed that the vitamin C and GABA content of the common buckwheat samples were higher than those of the tartary buckwheat samples with the changing trends of total polyphenols and flavonoids opposite to each other. Conclusion: It may be concluded that germinated buckwheat can find a unique use as a natural health product due to the presence of bioactive compounds with health benefits.

9UPLC-DAD-QTOF/MS를 이용한 국내산 생강(Zingiber officinale Rosc.) 잎과 줄기의 추출 용매별 플라보노이드 성분 분석

저자 : 남동건 ( Dong-geon Nam ) , 이수지 ( Suji Lee ) , 임정연 ( Jeong Yeon Im ) , 황경아 ( Kyung-a Hwang ) , 최정숙 ( Jeong-sook Choe ) , 임푸름 ( Pureum Im )

발행기관 : 한국식품조리과학회(구 한국조리과학회) 간행물 : 한국식품조리과학회지 37권 1호 발행 연도 : 2021 페이지 : pp. 81-92 (12 pages)

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Purpose: To investigate the main phenolic compound in Korean ginger (Zingiber officinale Rosc.) leaves and stem by isolating the flavonoids content through solvent extraction using UPLC-DAD-QTOF/MS. Methods: The flavonol glycosides were extracted using ethanol and hot-water. Thirteen flavonol glycosides were identified by a comparison of the ultraviolet and mass spectra with data from a chemical library and published literature. Results: Among these, novel compounds quercetin and kaempferol glycosides [M+H]+: quercetin 3-O-robinobioside-7-O-rhamnoside [m/z 757.2189], quercetin 3-O-rutinoside-7-O-rhamnoside [m/z 757.2184], quercetin 3-O-galactoside-7-O-rhamnoside [m/z 611.1623], quercetin 3-O-glucoside-7-O-rhamnoside [m/z 611.1617], quercetin 3-O-robinobioside [m/z 611.1621], quercetin 3-O-rutinoside [m/z 611.1608], quercetin 3-O-glucoside [m/z 465.1039], kaempferol 3-O-robinobioside-7-O -rhamnoside [m/z 741.2239], kaempferol 3-O-rutinoside-7-O-rhamnoside [m/z 741.2242], kaempferol 3-O-galactoside-7-O-rhamnoside [m/z 595.1667], kaempferol 3-O-robinobioside [m/z 595.1663], kaempferol 3-O-rutinoside [m/z 595.1660], kaempferol 3-O-glucoside [m/z 449.1088] were newly confirmed from the ginger leaves and stem. In particular, quercetin 3-O-glucoside (isoquercitrin) and quercetin 3-O-rutinoside (rutin) were confirmed as the major compounds in flavonols. Ethanol extraction of the ginger leaves and stem (213.47±2.60 and 59.88±0.63 mg/100 g dry weight) showed a higher flavonoid content than hot-water extracts (27.48±0.19 and 7.13±0.04 mg/100 g dry weight). Conclusion: This study has shown that, the use of ethanol in the solvent extraction process can significantly increase the flavonoid content obtained from ginger leaves and stem. The flavonoids in Korean ginger could serve as a potential source of natural antioxidants for use in various industrial applications.

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한국식품조리과학회지
37권 3호 ~ 37권 3호

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한국식품조리과학회지
37권 2호 ~ 37권 2호

KCI등재

한국식품조리과학회지
37권 1호 ~ 37권 1호

KCI등재

한국식품조리과학회지
36권 6호 ~ 36권 6호

KCI등재

한국식품조리과학회지
36권 5호 ~ 36권 5호

KCI등재

한국식품조리과학회지
36권 4호 ~ 36권 4호

KCI등재

한국식품조리과학회지
36권 3호 ~ 36권 3호

KCI등재

한국식품조리과학회지
29권 3호 ~ 29권 4호

KCI등재

한국식품조리과학회지
36권 2호 ~ 36권 2호

KCI등재

한국식품조리과학회지
36권 1호 ~ 36권 1호

KCI등재

한국식품조리과학회지
35권 6호 ~ 35권 6호

KCI등재

한국식품조리과학회지
35권 5호 ~ 35권 5호

KCI등재

한국식품조리과학회지
35권 2호 ~ 35권 4호

KCI등재

한국식품조리과학회지
30권 5호 ~ 30권 5호

KCI등재

한국식품조리과학회지
34권 1호 ~ 34권 6호

KCI등재

한국식품조리과학회지
30권 6호 ~ 33권 6호

KCI등재

한국식품조리과학회지
32권 1호 ~ 35권 1호

KCI등재

한국식품조리과학회지
31권 1호 ~ 31권 6호

한국식물병리학회 춘계학술발표회
2018권 0호 ~ 2018권 0호

KCI등재 SCI

The Plant Pathology Journal
33권 6호 ~ 33권 6호
발행기관 최신논문
자료제공: 네이버학술정보
발행기관 최신논문
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