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.

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.

돼지감자 분말을 첨가하여 제조한 현미죽의 품질특성 및 항산화 활성

김혜숙(Hye-Sook Kim),황은선(Eun-Sun Hwang) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.4

본 연구는 생리활성 성분이 풍부하고 간편하게 섭취할 수 있는 현미죽을 제조하는데, 돼지감자 분말을 3~9%까지 첨가하여 제조한 현미죽의 일반성분, 당도, pH, 색도, 폴리페놀 및 플라보노이드 함량, 항산화 활성을 측정하여 돼지감자 분말 첨가 현미죽의 최적 배합비를 선정하고자 하였다. 돼지감자 분말을 3~9%까지 달리하여 제조한 죽의 수분은 83.31~84.56%로 대조군과 비교할 때 유의적인 차이가 없었고, 회분, 조지방 및 조단백질 함량도 돼지감자 분말 함량에 따른 차이는 나타나지 않았다. 현미죽에 첨가한 돼지감자 분말 함량에 비례하여 당도는 증가하였고, pH와 점도는 감소하였다. 돼지감자 분말 첨가량에 비례하여 현미죽의 명도는 감소하였고 적색도와 황색도는 증가하였다. 돼지감자 분말은 현미보다 항산화 물질과 항산화 활성이 높게 나타났다. 현미죽에 함유된 총 폴리페놀 및 총 플라보노이드 함량은 대조군에 비해 돼지감자 분말 첨가량에 비례하여 증가하였다. 또한, DPPH 및 ABTS 라디칼 소거 활성과 환원력으로 측정한 항산화 활성도 돼지감자 분말 함량이 높아질수록 증가함을 관찰하였다. 이상의 결과로 볼 때 현미죽 제조에 사용하는 현미를 대신하여 돼지감자 분말로 3~9% 대체하여 죽을 제조하면 생리활성물질의 함량 및 항산화 활성을 높일 수 있으며, 현미죽의 점도를 포함한 품질특성과 항산화 활성을 고려할 때 돼지감자 분말은 9% 정도 첨가하는 것이 적절할 것으로 사료된다. This study was conducted to investigate the quality characteristics and antioxidant activity of brown rice porridge supplemented with 3∼9% Jerusalem artichoke powder based on the total weight of the brown rice. The moisture content of the porridge prepared by varying the weight of the Jerusalem artichoke powder between 3 to 9% was 83.31 to 84.56%. This was not significantly different compared to the control group. The ash, crude fat, and crude protein contents did not show any difference with varying Jerusalem artichoke powder content. The sugar content increased, but the pH and viscosity of the porridge decreased in proportion to the amount of the Jerusalem artichoke powder added. Also, the brightness decreased in proportion to the amount of Jerusalem artichoke powder added, and the redness and yellowness increased. The Jerusalem artichoke powder showed higher antioxidant levels and activity than brown rice. The total polyphenol and total flavonoid contents of the porridge increased with increasing concentrations of Jerusalem artichoke powder. The antioxidant activity measured by the DPPH and ABTS radical scavenging activities and reducing powder was significantly higher in the porridge with Jerusalem artichoke powder than in the control, and this activity proportionally increased as the amount of Jerusalem artichoke powder increased. These results suggest that it would be advantageous to add Jerusalem artichoke powder when making brown rice porridge.

돼지감자분말을 첨가한 샐러드 드레싱의 품질 특성 및 항산화 활성

김지영,김정미 한국식품영양학회 2023 韓國食品營養學會誌 Vol.36 No.6

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 μg GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

Microbial production of difructose anhydride III from Jerusalem artichoke tuber powder by recombinant yeast <i>Saccharomyces cerevisiae</i> and <i>Kluyveromyces marxianus</i>

Ko, Hyunjun,Bae, Jung-Hoon,Kim, Mi-Jin,Sung, Bong Hyun,Sohn, Jung-Hoon ELSEVIER 2019 INDUSTRIAL CROPS AND PRODUCTS Vol. No.

<P><B>Abstract</B></P> <P>Difructose anhydride III (DFA III), a functional sweetener, is enzymatically produced from inulin by inulin fructotransferase (IFTase; EC 4.2.2.18). Here, a recombinant yeast strain hyper-secreting IFTase from <I>Arthrobacter aurescens</I> was developed by employing the translational fusion partner technique, and the recombinant yeast produced 77.5 g (64.6% yield) of DFA III from 200 g of crude extract of Jerusalem artichoke tuber powder containing 120 g of inulin during direct fermentation. The sugar purity of DFA III was increased up to 95% by additional incubation with <I>Kluyveromyces marxianus</I>. This study is the first report of the secretory production of recombinant IFTase in <I>Saccharomyces cerevisiae</I>, and the direct conversion of DFA III from crude extract of Jerusalem artichoke tuber powder by microbial fermentation.</P> <P><B>Highlights</B></P> <P> <UL> <LI> A recombinant <I>Saccharomyces cerevisiae</I> hyper-secreting inulin fructotransferase (161.6 U/mL) was developed. </LI> <LI> The strain produced 77.5 g of DFA III from 200 g of Jerusalem artichoke tuber powder. </LI> <LI> By additional culture of <I>Kluyveromyces marxianus</I>, the DFA III content based on carbohydrates was increased up to 95%. </LI> <LI> This is the first direct production of DFA III from crude JAP by microbial fermentation. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>

돼지감자 분말과 올리고당을 첨가한 머핀 제조의 최적화

박금순 ( Geum Soon Park ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.1

돼지감자 분말과 올리고당의 기능적인 면을 활용한 머핀 제조조건의 최적화로 밀가루 대체 돼지감자 분말을 5, 15, 25%, 설탕 일부를 올리고당 25, 50, 75%로 대체하여 품질특성을 조사하고 관능적 기호도 측면에서 최적화를 유도하였다. 중심합성계획법을 이용하여 돼지감자 분말과 올리고당을 첨가한 머핀의 실험결과 높이, 수분함량, a값, b값, 탄력성, 응집성은 linear model이 채택되었으며 부피, pH와 L값은 quadratic model이 채택되었다. 무게와 경도, 씹힘성, 부서짐성은 이차 회귀분석에 대한 설명력이 부족한 것으로 나타났다. 관능검사 항목에서는 질감과 전체적인 기호도는 linear model, 외관, 향미, 맛에서는 quadratic model이 채택되었다. 돼지감자 분말이 첨가시 머핀의 높이와 수분함량, L값과 b값은 감소되었으며 a값은 증가하였다. 물성특성에서는 탄력성은 돼지감자 분말이 증가함에 따라 증가하였고 응집성은 감소하였다. 관능검사 결과 돼지감자 분말이 증가할수록 기호도는 감소하였으며 수치적 최적화와 모형적 최적화 결과를 통해 돼지감자 분말 10.99%, 올리고당 71.40%로 머핀제조시 바람직할 것으로 사료된다. This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

자색 돼지감자 분말 첨가한 쌀쿠키의 품질특성 및 항산화활성

이재준,박은경,이현주 한국지역사회생활과학회 2022 한국지역사회생활과학회지 Vol.33 No.4

This study evaluated the quality characteristics and antioxidant activity of rice cookies supplemented with purple Jerusalem artichoke powder at various concentrations (0, 1, 3, 5 and 7%). Significantly increased values of crude protein, crude ash, crude fibre, total polyphenol, total flavonoid and anthocyanin contents, the DPPH and ABTS free radical scavenging activities, the a value, hardness of the cookies, and the density of dough were obtained with increasing supplementation of the purple Jerusalem artichoke powder, whereas the pH of the dough, moisture and crude fat contents, the L and b values, and spread ratio of the cookies were determined to decrease significantly. Sensory evaluation revealed that cookies prepared with 3% purple Jerusalem artichoke powder were significantly different from the other groups in terms of taste, flavour, texture, and overall acceptability. The texture scores for the 3% purple Jerusalem artichoke powder groups were significantly higher than values obtained for other groups. Taken together, our results suggest that supplementation of cookie dough with 3% purple Jerusalem artichoke powder produces rice cookies with suitable antioxidant activity, quality, and overall preference.

Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs

Burcu Ö,ztü,rk,Meltem Serdaroğ,lu 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in b* values whereas decreases L* values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

돼지감자 가루를 첨가한 설기떡의 품질 특성

박현실(Hyun Sil Park) 한국조리학회 2010 한국조리학회지 Vol.16 No.3