Quality Evaluation of Cheongpomuk Added with Chlorella Powder

Nak Hyun CHOI(Hyun CHOI Nak),Hye In JEONG(In JEONG Hye),Nam Yong CHUNG(Yong CHUNG Nam),Mee Hye SHIN(Hye SHIN Mee) 한국식품보건융합학회 2023 식품보건융합연구 (KJFHC) Vol.9 No.4

This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍ /mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85∼26.23), a values (-0.44∼-5.84) of the Hunter's color values decreased and b value (-10.98 ∼4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00∼734.20 ㎍/mL), total flavonoids contents (41.00∼88.29 ㎍/mL), DPPH free radical scavenging activities (35.10∼65.50%) and ABTS radical scavenging activities (50.29∼92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93∼103.93 g/㎠), chewiness (6.76∼3.76 g), springiness (4.92∼4.36 %), and gumminess (147.70∼94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.

Antioxidant activity of Moringa oleifera seed extracts

Ismet Ara Jahan,Md. Hemayet Hossain,Khondoker Shahin Ahmed,Zakia Sultana,Pizush Kanti Biswas,Katrun Nada 경희대학교 융합한의과학연구소 2018 Oriental Pharmacy and Experimental Medicine Vol.18 No.4

The present research evaluates the phytochemical and antioxidant activity of Moringa oleifera Lam. seed kernel grown in Bangladesh. M. oleifera seed kernel was extracted with methanol, acetone and water individually. The phytochemical content was evaluated through the determination of total phenolic, total flavonoid and total tannin contents. In vitro antioxidant capacity was determined following four complementary methods: DPPH (2,2-diphenyl-1-picrylhydrazyl, ABTS{2,2′-azinobis- (3-ethylbenzothiazoline-6-sulfonic acid)}, and NO (nitric oxide) free radical scavenging and reducing power tests. The total phenolic contents 60.99 ± 0.153, 30.78 ± 0.101 and 90.97 ± 0.134 mg gallic acid eq./g dry extract, total flavonoids contents 10.13 ± 0.171, 13.32 ± 0.101 and 221.76 ± 0.221 mg quercetin eq./g and total tannins contents 97.10 ± 0.153, 73.91 ± 0.107 and 21.74 ± 0.086 mg tannic acid eq./g dry extract were found to be present in methanol, acetone and water extracts respectively. Among the three extracts, the water extract exhibited significant activities for scavenging DPPH, ABTS and NO free radicals with EC50 values 36.89 ± 0.154, 13.20 ± 0.049 and 217.95 ± 0.327 μg/mL respectively against the standard antioxidant compound ascorbic acid and butylated hydroxy anisole. The results of this research revealed that among the three extracts of M. oleifera seed kernel the water extract exhibited significant free radical scavenging activity. Reducing power, total phenolic and total flavonoid contents were also observed to be significant for the water extract. So in contrast of all the results of this study it can be concluded that among the three extracts (methanol, acetone and water) the water extract possessed potent antioxidant activity which support the use of M. oleifera seed kernel as natural antioxidant.

승검초 분말을 첨가한 올방개 묵의 항산화성 및 텍스쳐 특성

신미혜(Mee-Hye Shin),유수인(Soo-In Ryu),정남용(Nam-Yong Chung) 동아시아식생활학회 2021 동아시아식생활학회지 Vol.31 No.6

To evaluate the optimal mixing ratio of Seunggumcho (Angelica gigas Nakai leaf) powder, this study undertook to examine the quality characteristics of Allbanggae Muk prepared using varying concentrations (0%, 2%, 4%, 6%). We determined a significant decrease in the Hunter’s color value(L value), proportionate to the amount of Seunggumcho powder added. The total polyphenol contents (12.38∼39.79 mg GAE/mL), total flavonoid contents (19.00∼31.81 ㎎ QE/mL), DPPH free radical scavenging activities(35.36∼41.25%) and ABTS radical scavenging activities (5.78∼32.78%) of Allbanggae Muk were significantly increased in the groups added with Seunggumcho powder. The physical properties, including hardness, chewiness, springiness, and cohesiveness of Allbanggae Muk, were significantly decreased in proportion to the amount of Seunggumcho powder. Allbanggae Muk containing 2% Seunggumcho powder showed a high score in the assessment for color, flavor, moistness and overall acceptance, thereby determining 2% Seunggumcho powder to be optimal for preparing Allbanggae Muk. This study further provides evidence that Allbanggae Muk added with Seunggumcho powder has a high functional component and antioxidant activity.

오렌지즙을 첨가한 과편의 제조 및 품질 평가

강근옥,유수인,정남용 동아시아식생활학회 2023 동아시아식생활학회지 Vol.33 No.5

. This study carried out a quality evaluation to determine the optimal ratio (0%, 10%, 30%, 50%) for mixing orange juice with Gwapyeon. The L, a, and b values of the Hunter’s color scale increased significantly in proportion to the amount of orange juice added. The total polyphenol content (2.50∼3.78 mg GAE/mL), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (17.66∼66.16%) and the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity (24.34∼78.85%) of Gwapyeon increased significantly with the increase in the amount of orange juice. Hardness, chewiness, springiness, and cohesiveness in the Gwapyeon decreased significantly in proportion to the amount of orange juice added. Gwapyeon containing 50% orange juice showed a high score with regard to appearance, color, transparency and overall acceptability. Therefore, the optimum amount of orange juice to be added to enhance the quality of Gwapyeon was found to be 50%. This study indicates that Gwapyeon prepared with the addition of orange juice has functional components and antioxidant activity.

돼지감자분말을 첨가한 도토리묵의 제조 및 품질평가

이수한,유수인,정남용,신미혜 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.4

This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 2%, 4%, and 6%) in Acorn Muk. The moisture contents of a Acorn Muk increased significantly (76.13~84.01%) with increasing amount of Jerusalem artichoke powder. The a and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness, chewiness and springiness of Acorn Muk decreased significantly and the cohesiveness of Acorn Muk increased significantly in proportion to the amount of Jerusalem artichoke powder. The total polyphenol contents(22.37~26.35 mg/mL), DPPH free radical scavenging activities(9.58~15.13%) and ABTS free radical scavenging activities(61.23~79.33%) of Acorn Muk increased significantly in groups of Jerusalem artichoke powder. The Acorn Muk containing 4% Jerusalem artichoke powder showed a high score with regard to flavor, moistness, chewiness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making Acorn Muk is 4%. This study indicate that Acorn Muk treated with Jerusalem artichoke powder had the highest functional component and antioxidant activity.

모시잎 분말을 첨가한 올방개 도토리묵의 제조 및 품질 평가

신미혜,정남용 동아시아식생활학회 2023 동아시아식생활학회지 Vol.33 No.4

This study examines quality characteristics in order to determine the optimal ratio (0%, 2%, 4%, or 6%) for mixing Boehmeria nivea powder into Allbanggae Acorn Muk. The L, a, and b values of the Hunter’s color scale decreased significantly in proportion to the amount of Boehmeria nivea powder. The total polyphenol content (34.54∼54.21 mg GAE/mL), the DPPH free radical scavenging activities (61.65∼68.20%) and ABTS radical scavenging activities (55.42∼78.06%) of Allbanggae Acorn Muk increased significantly depending on the amount of Boehmeria nivea powder. Hardness, chewiness, springiness, and cohesiveness in the Allbanggae Acorn Muk decreased significantly in proportion to the amount of Boehmeria nivea powder. Allbanggae Acorn Muk containing 4% Boehmeria nivea powder showed a high score with regard to color, flavor, moistness, chewiness, and overall acceptability. Therefore, the appropriate amount of Boehmeria nivea powder to add is 4%. This study indicates that Allbanggae Acorn Muk with added Boehmeria nivea powder has the highest functional components and antioxidant activity. .

도토리분말을 첨가한 현미설기떡의 제조 및 품질평가

신미혜,정남용 대한영양사협회 2019 대한영양사협회 학술지 Vol.25 No.2

This study examined the quality characteristics of brown rice Sulgidduk containing acorn powder and the optimal mixing rate (0%, 5%, 10%, and 15%). The moisture contents of brown rice Sulgidduk increased with increasing amount of acorn powder. The DPPH free radical scavenging activities (16.15%∼28.06%) and ABTS free radical scavenging activities (22.98%∼42.81%) of the brown rice Sulgidduk increased with increasing acorn powder content. The L value of the Hunter’s color value decreased with increasing amount of acorn powder. The hardness and chewiness of brown rice Sulgidduk increased with increasing amount of acorn powder. The brown rice Sulgidduk containing 10% acorn powder showed the highest score with regard to the sensory characteristics. These results suggest that the most desirable amount of acorn powder is 10% and the addition of acorn powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.

돼지감자 분말을 첨가한 현미설기떡의 품질평가

신미혜,정남용 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.2

This study examined the quality characteristics to evaluate the optimal mixing ratio of a Jerusalem artichoke powder (among 0%, 3%, 5%, and 7%) in brown rice Sulgidduk. The moisture contents of a Sulgidduk decreased significantly (39.57~29.50%) with increasing amount of Jerusalem artichoke powder. The L and b values of the Hunter's color value decreased significantly in proportion to the amount of Jerusalem artichoke powder. In the physical properties, the hardness and chewiness of brown rice Sulgidduk increased significantly in proportion to the amount of Jerusalem artichoke powder. The DPPH free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (12.11~ 14.15%). The ABTS free radical scavenging activities of brown rice Sulgidduk increased significantly in groups of Jerusalem artichoke powder (10.47~16.01%). The brown rice Sulgidduk containing 5% Jerusalem artichoke powder showed a high score with regard to color, flavor, moistness and overall acceptance. These results suggest that the appropriate amount of Jerusalem artichoke powder for making brown rice Sulgidduk is 5% and the addition of Jerusalem artichoke powder could contribute positively toward the quality characteristics of brown rice Sulgidduk.