곶감분말 첨가량을 달리한 쌀 쿠키의 품질 특성

이정애 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.12

In this study, we assessed the quality characteristics and anti-oxidant activity of rice cookie with dried-persimmon powders containing various concentrations (0, 1, 3, 5, 7 and 9%) of dried-persimmon powder. The result shows that the sweetness and moisture of rice cookie significantly increased with the addition of dried-persimmon powder. pH and hardness significantly decreased with the addition of dried-persimmon powder. The brightness and L-value were decreased, but b-value was increased by increasing the rate of dried-persimmon powder. The antioxidant activity measured by DPPH scavenging activities, and it was significantly higher than the control group (p<0.001). The DPPH content rice cookie of dried-persim- mon powder was the highest (61.31%) when the dried-persimmon powder added 9%. Overall sensory scores for the 7% dried-persimmon powder groups ranked significantly higher than other groups (p<0.001). The quality characteristics with 7% added samples were significantly higher values as compared to control groups. Hence, this study suggest that dried-persimmon powder with 7% is a beneficial ingredient for increasing the consumer acceptability and functionality as well.

냉동 동결 건조 머큐베리 분말 첨가 파운드케이크의 항산화 활성과 품질 특성

이혜정,Lee, Hye Jeong 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

A study was undertaken to examine the effect of adding freeze dried maquiberry powder on the quality of pound cakes. Freeze dried maquiberry was added to the flour at a ratio of 0.5, 1, 1.5 and 2.5%. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content, and flavonoid content in freeze dried maquiberry powder of pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of freeze dried maquiberry powder of pound cakes (r=0.9126, p<0.001, r=0.8366, p<0.001, respectively). The quality characteristics of freeze dried maquiberry powder of poundcakes were estimated. The specific volume decreased significantly with increased substitution level of freeze dried maquiberry powder (p<0.01). The lightness significantly decreased with increased freeze-dried maquiberry powder of pound cake crust and crumb (p<0.01, p<0.01). The hardness and adhesiveness increased, while gumminess tended to reduce with increased maquiberry powder. The consumer acceptability score of 0.5~2.5% freeze dried maquiberry powder of pound cakes ranked significantly (p<0.01) higher than those of the other groups in overall preference. These results showed that freeze dried maquiberry powder is a good ingredient to increase consumer acceptability and health.

녹차 건분이 고지방식이 급여에 의한 흰쥐의 지질 농도에 미치는 영향

신미경,김덕희,한성희 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.3

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing 100±10g were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets: Normal fat diet and normal and high fat diets with 1% dried green tea leaf powders. Tissue weights of live, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powers were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GPT were decreased in dried green tea leaf powders groups and than in the high fat groups. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.

북어 가루 첨가가 김치의 품질특성에 미치는 영향

이하영,백재은,한영실 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

Powder-type dried pollack was added to Kimchi, the groups were stored at 4℃, respectively, physicochemical, microbiological, and sensory propetties of the Kimchi were examined according to the stored durations. The pH appeared to have almost similar values in the early stages of the fermentation. Generally, the groups with the additional powder-type dried Pollack had high pHs in the later stages of the fermentation. For the changes in the acidity, until the optimum edible period was reached, the groups with the additional powder-type dried Pollack required longer than those groups with additional fluid anchovy sauce. With regard to the salinity, there were no significant differences between the respective groups. For changes with regard to the reducing sugar, from the early to late fermentation stages, the greatest content was shown in the no additional protein source group, however, after the optimum edible period, there were no significant differences between the treated groups. In the case of free amino acids, the total quantities of Serine, Glycine, Threonine, Proline and Alanine, which all have a sweet taste, were usually found to have increased too almost twice those in the control groups, on the addition of 0.80% powder-type dried Pollack to the Kimchi. As a result of examining the microbiological properties, the time spent reaching the maximum numbers was longer in the additional powder-type dried Pollack groups. Similarly, the maximum numbers of lactic acid bacteria also appeared at the same time, but the difference between the treated groups was small, compared with the total numbers of microorganisms. As a result of the sensory evaluation, the treated groups generally gained better evaluations for several items, corresponded to the addition of 0.65% powder-type dried Pollack.

균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교

정서아,윤지영,김준태,신계화 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.1

We prepared various types of yuja powders from yuja juice, fruit, and seed (to maintain the unique yuja flavor) by using different homogenization and drying methods and investigated their physicochemical properties. To this end, ultrasonic homogenization and high-pressure homogenization, were carried out to obtain the yuja mixtures. These mixtures were subjected to via spray-drying, freeze-drying, and microwave vacuum-drying to obtain spray-dried, freeze-dried, and microwave vacuum-dried yuja powders, respectively. The moisture content of the spray-dried yuja powder was lower than that of the other two types: however, this powder had the smallest particle size, with the average particle size ranging from 4.11 μm to 15.19 μm. The freeze-dried and microwave vacuum-dried yuja powders exhibited irregular amorphous structures, whereas the spray-dried yuja powder exhibited a spherical shape, as revealed by scanning electron microscopy analysis. Moreover, the maximum electron-donating ability indicated by the DPPH test was 80% for the microwave vacuum-dried yuja powder, and the maximum ABTS radical scavenging ability was 74% for the freeze-dried yuja powder. The D-limonene content of the yuja powders ranged from 4.67 μg/g to 4.82 μg/g, with the maximum amount present in the freeze-dried yuja powder treated by ultrasonic homogenization.

건조 방법에 따른 유색고구마 분말의 색 안정성과 항산화 활성

이주리,김완수,노준희,신말식 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.2

Purpose: To determine good drying methods for making pigmented sweet potato (SP) powders, three different SP cultivars (purple fleshed Danjami, cream fleshed Jinyulmi, and orange fleshed Hogammi) were dried by freeze-drying (FD), natural drying (ND), and low temperature drying using a 40℃ oven (LD). Methods: The physical properties, color stabilities during storage, and antioxidant activities of the three SP powders produced by applying the three different drying methods were investigated. Results: The physical properties and color values differed significantly using different cultivars and drying methods (p<0.05). Moisture content and swelling power were found to be the lowest in the FD powder and ND powder, respectively whereas the highest water binding capacity was found in the LD powder. Regardless of the cultivars used, ND powder had the highest color stability at the end of 30 days storage. Danjami SP powder was the most stable after 30 day storage; FD powder of Jinyulmi SP was stable for only 5 days, but the LD powder retained stability for 30 days. The Hogammi FD powder was found to be the most unstable. Natural drying was determined to be the best method for making SP powder, regardless of the cultivars. The antioxidant activities of all three cultivars were similar, with Danjami powder having maximum activity. Conclusion: Taken together, our results indicate that SP powder using natural drying has the most desirable antioxidant activity and color stability, which differs from the natural pigment present in sweet potato.

동결건조 연근 분말을 첨가한 머핀의 품질특성

김동호 ( Dong Ho Kim ),강창수 ( Chang Soo Kang ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2012 호텔리조트연구 Vol.11 No.2

The purpose of this study was to evaluate the influence of freeze dried lotus root powder addition on quality attributes of muffins. The muffin was made with various freeze dried lotus root powder concentration(1%, 3%, 5%, 7%). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH(2,2-diphenyl- 1-picryldrazyl) radical scavenging activity of freeze dried lotus root powder increased, the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. The L value and b value of muffin deceased as the concentration of freeze dried lotus root powder increase, whereas the a value increased. According to the sensory evaluation of muffin, the scores of color, flavor, and texture were raised by the addition of freeze dried lotus root powder. Based on the results and the sensory evaluation specifically, the optimal amount of freeze dried lotus root powder to muffins was the 5% concentration.

마이크로웨이브 진공건조로 생산된 마늘, 고추 분말의 품질특성

김다인(Dain Kim),여성순(Seoungsoon Yeo),신의철(Euicheol Shin),송혁환(Hyukhwan Song),김기화(Kihwa Kim),이형용(Hyoungyong Lee),정윤화(Yoonhwa Jeong),김미숙(Misook Kim),이영승(Youngseung Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.10

이 연구는 열풍, 동결, 마이크로웨이브 진공 건조방법으로 생산한 마늘, 고추 분말의 품질을 비교하고 특성을 알아보는 것이 목적이었다. 일반성분에서는 건조방법에 따른 유의적인 차이를 보이지 않았다. 열풍 건조한 마늘, 고추 분말의 pH가 유의적으로 낮은 값을 보였고 동결건조 한 마늘, 고추분말의 용해도가 유의적으로 높은 값을 보였고 원물의 색상을 가장 잘 나타냈다. 수용성비타민은 마늘, 고추 분말 모두 열풍건조에서 비타민 B₁, B₂의 값이 유의적으로 낮게 나왔고 마이크로웨이브 진공건조에서 비타민 B₃, C의 값이 유의적으로 낮게 나타났다. 마늘 분말은 건조방법에 따른 무기질 함량의 차이가 없었으나 고추 분말은 동결건조 분말의 P, Mg, Mn, Cu, Zn 값이 유의적으로 낮게 나타났다. 물성은 마늘 분말에서는 열풍건조 분말의 응집성이 유의적으로 높은 값을 보였고 고추 분말에서는 마이크로웨이브 진공건조 분말의 응집성이 유의적으로 높게 나타났다. 소비자 조사결과 건조방법에 따른 분말의 외관 및 향 강도의 차이는 나타났으나 분말을 조리식품에 적용했을 때에는 소비자 기호도에 영향을 미치지 않았다. This study was conducted to compare and characterize the quality of garlic and chili pepper powders prepared by hot air drying (HD), freezing drying (FD), and microwave vacuum drying (MVD) methods. There was no significant difference in proximate analysis according to drying methods. The pH of HD dried garlic and chili pepper powder was 6.30 and 5.02 respectively, which were significantly lower than that of the MVD. The solubility of garlic powder was highest for FD, while the FD and MVD showed higher solubility of chill pepper powder. Both samples showed significantly lower values of vitamin B₁ and B₂ for HD and significantly lower values of vitamin C for MVD. There was no difference in the mineral contents of garlic powder according to the drying methods and the P, Mg, Mn, Cu, and Zn values of chili pepper powder were lowest for FD. The cohesiveness of HD powder was significantly higher in garlic powder, while the cohesiveness of MVD powder was significantly higher in chili pepper powder. Sensory evaluation showed no significant difference in characteristics when dry powder was applied to cooked food.

동결건조 연근 분말을 첨가한 머핀의 품질특성

김동호,강창수 한국호텔리조트학회 2012 호텔리조트연구 Vol.11 No.1

The purpose of this study was to evaluate the influence of freeze dried lotus root powder addition on quality attributes of muffins. The muffin was made with various freeze dried lotus root powder concentration(1%, 3%, 5%, 7%). Muffin was evaluated for their sensory property and physical quality. The antioxidative activity measured by DPPH(2,2-diphenyl-1-picryldrazyl) radical scavenging activity of freeze dried lotus root powder increased,the mechanical characteristics of the muffin, such as hardness increased, but gumminess and chewiness decreased. The L value and b value of muffin deceased as the concentration of freeze dried lotus root powder increase, whereas the a value increased. According to the sensory evaluation of muffin, the scores of color, flavor, and texture were raised by the addition of freeze dried lotus root powder. Based on the results and the sensory evaluation specifically, the optimal amount of freeze dried lotus root powder to muffins was the 5% concentration.

Effect of application of coffee sludge and dried food waste powder on the growth Peucedanum japonicum Thunberg

전영지,황현철,은진아,정사무엘,오택근 충남대학교 농업과학연구소 2020 Korean Journal of Agricultural Science Vol.47 No.1

This experiment was conducted to study the effect of organic fertilizer on the growth of Peucedanum japonicum Thunberg and the change of soil chemical characteristics. The organic matter contents of coffee sludge and dried food waste powder were 44.26 and 51.18%, respectively. These values exceed the organic matter content of organic fertilizers recommended by the Rural Development Administration (RDA) of South Korea by more than 30%. Accordingly, they indicate the possibility of their use as organic fertilizers. The results from the analysis of soil properties after cultivation showed that the organic matter content of coffee sludge amended soils was two-fold higher than that of dried food waste powder amended soils. However, the content of available phosphorus was two times lower in the coffee sludge amendments. It is expected that the dried food waste powder was actively used to decompose organic substances, and that phosphoric acid was added by the soil microorganisms used to decompose organic substances. In terms of Peucedanum japonicum Thunberg growth, leaf discoloration was observed for all treatments except with the standard rate of dried food waste powder. The standard rate of dried food waste powder also produced relatively better results than other treatments with regard to other growth characteristics such as root length (34.08 cm), root diameter (0.78 cm), and fresh root weight (4.77 g plant-1). Therefore, the standard rate of dried food waste powder produced better results than other treatments and can be used as an organic fertilizer in the growth of Peucedanum japonicum Thunberg.