http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
신순례 ( Soon Rye Shin ),신솔 ( Sol Shin ),신길만 ( Gil Man Shin ) 한국식품영양학회 2008 韓國食品營養學會誌 Vol.21 No.4
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.
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
장양양 ( Yangyang Zhang ),송가영 ( Ka-young Song ),오현빈 ( Hyeonbin O ),정기영 ( Ki Youeng Joung ),신소연 ( So Yeon Shin ),김영순 ( Young-soon Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3
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 ΔE 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, retrograde-tion and antioxidant activities.
Priyanka Sharma,Sanjay Yadav 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.3
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.
Yu-Yue Qin,Zhi-Hong Zhang,Lin Li,Wei Xiong,Jin-Yu Shi,Tian-Rui Zhao,Jian Fan 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1oC for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.
Kefir grain의 접종비율과 석류농축액 또는 율무가루의 첨가량에 따른 soy Kefir의 발효특성 및 품질특성
이숙영 ( Sook Young Lee ),최재혁 ( Jae Hyuk Choi ),박선성 ( Seon Sung Park ),김익동 ( Ik Dong Kin ),윤지영 ( Ji Young Yoon ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2005 생활과학논집 Vol.21 No.-
The objectives of this study were to characterize the quality of soy kefir made from soy- milk in combination of kefir grain, with different added amounts of pomegranate extract or adlay powder as defendant. The optimum fermentation time and temperature were previously chosen based on the preliminary fermentation studies with soy kefir. The increased weight % of kefir grain was higher at higher fermentation temperature, 2.2%/hr at 23℃ for 24hrs and 2.9%/hr at 31℃ for 24hrs, respectively. The better fermentation condition for the increased weight was 31℃ for 24hrs, however, the better condition for taste and flavor was 23℃ for 18hrs. The decrease in pH values was noticed during the fermentation, while the acidity values increased. The more addition of pomegranate extract or adlay powder, the more decreased in the pH values and the more increased in the acidity values. Based on the sensory evaluation results, the following conditions were preferred. One was the soy kefir fermented at 23℃ for l8hrs with kefir grain 1% and followed by the addition of adlay powder 10% after fermentation, and the other was the soy kefir fermented with kefir grain 1% and pomegranate extract 10%. The total microbial count, the numbers of lactic acid bacteria, and yeast from the soy kefir added with kefir grain 1% and pomegranate extract 15% were 5.6×10(7), 4.8×10(8), and 1.4×10(2)CFU/ml, respectively, while those with kefir grain 1% and adlay powder 10% were 8.7×10(8), 1.5×10(8), 2.5×10(3)CFU/ml, respectively.
Hu, Jin-Ryul,Choi, Beom-Rak,Park, Hye-Rim,Sung, Mi-Sun,Yi, Hae-Yeon,Kang, Su-Jin,Ku, Sae-Kwang,Lee, Young-Joon The Society of Korean Medicine 2016 대한한의학회지 Vol.37 No.4
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.
Kang, Su-Jin,Choi, Beom-Rak,Kim, Seung-Hee,Yi, Hae-Yeon,Park, Hye-Rim,Sung, Mi-Sun,Song, Chang-Hyun,Cho, Il-Je,Lee, Young-Joon,Ku, Sae-Kwang The Society of Korean Medicine 2016 대한한의학회지 Vol.37 No.2
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).