Advanced SearchSearch Tips
Effect of Carrot Powder on Anti-Oxidative and Quality Characteristics of Perilla-Dasik
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Carrot Powder on Anti-Oxidative and Quality Characteristics of Perilla-Dasik
Han, Jung-Ah; Jin, Ha-Kyung; Bi, Hai Xiang;
  PDF(new window)
Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both (redness) and (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.
Dasik;Perilla;carrot powder;acid value;DPPH;
 Cited by
Kim JS, Jeong JW, Jeong YK. 2005. The study of perception and preferences on Dasik of the old people in Busan. Korean J Culinary Res 11: 138-150.

Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch Oddi Dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21: 629-636.

Kim AJ. 2003. Industrialization of Korean traditional foods by nutritional evaluation. Food Industry and Nutrition 8(1): 57-63.

Lee YS, Seo EJ, Jeon SY, Kim AJ, Rho JO. 2014. Quality characteristics and antioxidative effects of Dasik added with Lycii fructus extract. Korean J Human Ecology 23: 1217-1229. crossref(new window)

Kim AJ, Joung KH, Kim BR. 2008. Quality characteristics of soybean Dasik containing different amounts of red Ginseng gel. Korean J Food & Nutr 21: 184-189.

Son CW, Kim HJ, Lee YJ, Kim MR. 2008. Quality characteristics and antioxidant activity of black sesame dasik added spirulina. Korean J Food Culture 23: 755-760.

Bok HJ, Choi SK. 2008. Investigation of requirement and demand toward for functional traditional Hangwa (Korean cookies) of tradition. J East Asian Soc Dietary Life 18: 692-701.

Lim SY. 2009. Inhibitory effect of Linum usitatissimum and Perilla frutescens as sources of omega-3 fatty acids on mutagenicity and growth of human cancer cell lines. J Life Sci 19: 1737-1742. crossref(new window)

Cognault S, Jourdan ML, Germain E, Pitavy R, Morel E, Durand G, Bougnoux P, Lhuillery C. 2000. Effect of an $\alpha$-linolenic acid-rich diet on rat mammary tumor growth depends on the dietary oxidative status. Nutr Cancer 36: 33-41. crossref(new window)

Watanabe S, Sakai N, Yasui Y, Kimura Y, Kobayashi T, Mizutani T, Okuyama H. 1994. A high alpha-linolenate diet suppresses antigen-induced immunoglobulin E response and anaphylactic shock in mice. J Nutr 124: 1566-1573. crossref(new window)

Connor WE. 2000. Importance of n-3 fatty acids in health and disease. Am J Clin Nutr 71: 171S-175S. crossref(new window)

Kris-Etherton PM, Harris WS, Appel LJ. 2003. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arterioscler Thromb Vasc Biol 23: 20-30. crossref(new window)

Kubow S. 1992. Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic Biol Med 12: 63-81. crossref(new window)

Park YG, Kang YH. 2004. Effect of single cell of carrot and radish on the fecal excretion properties, mineral absorption rate and structure of small intestine and colon in rats. J Korean Soc Food Sci Nutr 33: 505-511. crossref(new window)

Prakash S, Jha SK, Datta N. 2004. Performance evaluation of blanched carrots dried by three different driers. J Food Eng 62: 305-313. crossref(new window)

Krinsky NI. 1989. Antioxidant functions of carotenoids. Free Radic Biol Med 7: 617-635. crossref(new window)

Joshipura KJ, Willett WC, Douglass CW. 1996. The impact of edentulousness on food and nutrient intake. J Am Dent Assoc 127: 459-467. crossref(new window)

AOAC. 1990. AOCS official and tentative method. 2nd ed. American Oil Chemists Society, Champaign, IL, USA. Method Cd. p 8-53.

Folch J, Lees M, Sloane Stanley GH. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J Biol Chem 226: 497-505.

Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. crossref(new window)

Jo SE, Choi SK. 2010. Quality characteristics of rice dasik made with yam (Dioscorea japonica) powder. Korean J Culinary Res 16: 308-321.

Kim MH, Hong GJ. 2011. Qualities of soybean dasik with added saltwort (Salicornia herbacea L.) powder. Korean J Food Culture 26: 501-505.

Hwang SH. 2010. Quality characteristics of sugar snapcookie added to carrot powder (II)-Qaulity characteristics of sugar snap-cookie. J East Asian Soc Dietary Life 20: 307-312.

Yun GY, Kim MA, Hyun JS. 2005. The effect of green tea powder on quality of Dasik. Korean J Food Culture 20: 532-537.

Lee MY, Yoon SJ. 2006. The quality properties of Dotoridasik with added acorn powder. Korean J Food Cookery Sci 22: 849-854.

Yoon SJ, Noh KS. 2009. The effect of lotus leaf powder on the quality of Dasik. Korean J Food Cookery Sci 25: 25-30.

Choi YS, Kim YT, Mo EK. 2012. Quality characteristics of wheat flour dasiks added by Agaricus blasei Murill powder. J East Asian Soc Dietary Life 22: 371-377.

Kim JE. 2008. Quality characteristics of Dasik with added silkworm powder. J East Asian Soc Dietary Life 18: 221-225.

KFDA. 2009. Korean Food Code, Standards and specifications for individual food product. Seoul, Korea. p 45-47.

NAQS (National Agricultural Products Quality Management Service). 2012. Notice traditional food standards. NAQS, Gimcheon, Korea. p 61.

Yang JE, Kim JY, Jang EY, Lee JH, Lee JH, Chung L. 2013. Antioxidant capacity and effect of storage periods on textures and sensory properties of Dasik (Korean traditional confectionaries). J Korean Soc Food Sci Nutr 42: 1211-1219. crossref(new window)

Byrant JD, McCord JD, Unlu LK, Erdman JW. 1992. Isolation and partial characterization of $\alpha$- and $\beta$-carotene-containing carotenoprotein from carrot (Daucus carota L.) root chromoplasts. J Agric Food Chem 40: 545-549. crossref(new window)

Zhou JR, Gugger ET, Erdman Jr JW. 1996. The crystalline form of carotenes and the food matrix in carrot root decrease the relative bioavailability of $\beta$- and $\alpha$-carotene in the ferret model. J Am Coll Nutr 15: 84-91. crossref(new window)

Rock CL, Lovalvo JL, Emenhiser C, Ruffin MT, Flatt SW, Schwartz SJ. 1998. Bioavailability of $\beta$-carotene is lower in raw than in processed carrots and spinach in women. J Nutr 128: 913-916. crossref(new window)