Advanced SearchSearch Tips
Quality of White Bread Containing Aster yomena Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality of White Bread Containing Aster yomena Powder
Kim, Yong-Joo; Jeong, Ji-Suk; Kim, Eun-Ha; Son, Byeong-Gil; Go, Geun-Bae;
  PDF(new window)
Aster yomena is a perennial plant that belongs to the Asteraceae family. Seasoned wild vegetables are commonly used as functional ingredients because of their bioactive effects against oxidation, cancer, and inflammation. A recent report showed that ethanol extracts from Aster yomena effectively inhibited gene expression related to lipid accumulation within interstitial cells to prevent obesity, further raising awareness of its usefulness as a highly functional ingredient. Several studies have investigated Aster yomena, but none have investigated the effects of processing on its use. Therefore, this study investigated the quality characteristics and antioxidative activity of breads in which refined salt was replaced with Aster yomena powder at 0, 0.5, 1.0, 1.5, or 2.0%. Bread containing any amount of Aster yomena powder did not differ significantly from the control in terms of appearance, aroma, taste, texture, and overall preference. In addition, higher levels of added Aster yomena powder were associated with greater 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity indicating the potential for production of highly functional bread and noodle products using this material.
Aster yomena;wild vegetables;bread;functional;antioxidative activity;
 Cited by
꾸지뽕잎 분말을 첨가한 식빵의 품질 특성,김은지;주형욱;

한국조리학회지, 2016. vol.22. 7, pp.173-186 crossref(new window)
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder, Korean Journal of Food & Cookery Science, 2017, 33, 1, 54  crossref(new windwow)
Tsugane S. 2005. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci 96: 1-6. crossref(new window)

Sellmeyer DE, Schloetter M, Sebastian A. 2002. Potassium citrate prevents increased urine calcium excretion and bone resorption induced by a high sodium chloride diet. J Clin Endocrinol Metab 87: 2008-2012. crossref(new window)

Kim MG, Kim KY, Nam HM, Hong NS, Lee YM. 2014. The relationship between lifestyle and sodium intake in Korean middle-aged workers. J Korea Acad Industr Coop Soc 15: 2923-2929. crossref(new window)

Kim DW, Lee MS, Na BJ, Hong JY. 2013. Health-related dietary behaviors and lifestyle factors associated with sodium hyperingestion in Korean adults. J Korea Acad Industr Coop Soc 14: 3326-3337. crossref(new window)

Lynch EJ, Dal Bello F, Sheehan EM, Cashman KD, Arendt EK. 2009. Fundamental studies on the reduction of salt on dough and bread characteristics. Food Res Int 42: 885-891. crossref(new window)

Lee C, Kim D, Hong J, Koh E, Kang B, Kim JW, Park HK, Kim C. 2012. Cost-benefit analysis of sodium intake reduction policy in Korea. Korean J Community Nutr 17: 341-352. crossref(new window)

Min SH, Lee BR. 2008. Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Food Culture 23: 228-234.

Kim H, Choi CR, Ham KS. 2007. Quality characteristics of white pan breads prepared with various salts. J Korean Soc Food Sci Nutr 36: 72-80. crossref(new window)

Kim MJ, An HL, Heo SJ, Lee KS. 2011. Quality characteristics of bread with the addition of various kinds of solar salt. Korean J Culinary Res 17: 191-203.

Choi SN, Joo MK, Chung NY. 2014. Quality characteristics of bread added with stevia leaf powder. Korean J Food Cook Sci 30: 419-427. crossref(new window)

Park SH, Chang KH, Byun GI, Kang WW. 2009. Quality characteristics of bread made with flour partly substituted by lotus leaf powder. Korean J Food Preserv 16: 47-52.

Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30: 882-887.

Lee HJ, Baik JE, Joo N. 2014. Quality characteristics and storage stability of bread with Allium hookeri power. Korean J Food & Nutr 27: 318-329. crossref(new window)

Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with Aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43: 273-280. crossref(new window)

Lee ES, Jeong YN, Moon YJ, Hong ST. 2014. Study on quality characteristics of pan bread containing blueberry fruit powder. J East Asian Soc Dietary Life 24: 621-630.

Yoon MH, Jo JE, Kim DM, Kim KH, Yook HS. 2010. Quality characteristics of bread containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder. J Korean Soc Food Sci Nutr 39: 1340-1345. crossref(new window)

Shin JW, Shin GM. 2008. Quality of white pan bread as affected by various concentrations of Corni fructus powder. J East Asian Soc Dietary Life 18: 1007-1013.

Ministry of Food and Drug Safety. Food nutrition data base. (accessed Jun 2015).

Kang BH. 2008. Korea herbal resources ecology pictorial book. 2nd ed. Geo Book Press, Seoul, Korea. p 207.

Han YB. 2002. Korea wild edible plant resource I. Korea Univ. Press, Seoul, Korea. p 311.

Kim YM, Choi MS, Bae JH, Yu SO, Cho JY, Heo BG. 2009. Physiological activity of band-a, aster and lettuce greens by the different drying methods. J Bio-Environment Control 18: 60-66.

Jung BM, Lim SS, Park YJ, Bae SJ. 2005. Inhibitory effects on cell survival and quinone reductase induced activity of Aster yomena fractions on human cancer cells. J Korean Soc Food Sci Nutr 34: 8-12. crossref(new window)

Kim AR, Jin Q, Jin HG, Ko HJ, Woo ER. 2014. Phenolic compounds with IL-6 inhibitory activity from Aster yomena. Arch Pharm Res 37: 845-851. crossref(new window)

Bae JS, Kim TH. 2009. Acetylcholinesterase inhibitory and antioxidant properties of Aster yomena extract. Kor J Herbology 24: 121-126.

Lee HM, Yang G, Ahn TG, Kim MD, Nugroho A, Park HJ, Lee KT, Park W, An HJ. 2013. Antiadipogenic effects of Aster glehni extract: in vivo and in vitro effects. Evid Based Complement Alternat Med 2013: 859624.

AACC. 1983. Approved method of the AACC. 8th ed. American Association of Cereal Chemist, St. Paul, MN, USA. p 10-10A.

Cho JY, Lee HH, Moon JH, Park KH. 2011. Physiochemical characterization and free radical-scavenging activity of nonfermented flower and fermented flower teas using Camellia japonica flower. J Korea Tea Soc 17: 48-55.

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

Lee JA. 2015. Quality characteristics of cookies added with Aster yomena powder. Korean J Culinary Res 21: 141-153.

Ko SH, Bing DJ, Chun SS. 2013. Quality characteristics of white bread manufactured with Shinan Seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42: 766-773. crossref(new window)

Kim M, Lee EJ, Jin SY. 2014. Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture 29: 111-118. crossref(new window)

Chen H, Rubenthaler GL, Schanus EG. 1988. Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53: 304-305. crossref(new window)

Kim YA. 2005. Effects of Lycium chinense powders on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr 34: 403-407. crossref(new window)

Bae JH, Bae MJ, Son EH, Jung IC, Kwon OJ, Woo HS, Kim KJ. 2008. Bakery science. Hyungsul, Seoul, Korea. p 93-109.

Jeong HC, Yoo SS. 2010. Quality characteristics of sponge cake by black soybean powder of different ratios. J East Asian Soc Dietary Life 20: 909-915.

Roels SP, Cleemput G, Vandewalle X, Nys M, Delcour JA. 1993. Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem 70: 318-323.

Lee EJ, Ju HW, Lee KS. 2012. Quality characteristics of pan bread added with citrus mandarin peel powder. Korean J Culinary Res 18: 27-39.

Hwang JK. 1996. Physicochemical properties of dietary fibers. J Korean Soc Food Sci Nutr 25: 715-719.

Girhammar U, Nair BM. 1992. Isolation, separation and characterization of water soluble non-starch polysaccharides from wheat and rye. Food Hydrocolloids 6: 285-299. crossref(new window)

Lee HJ. 2005. Effect of resistant starches and non-starch polysaccharides on the characteristics of french bread. MS Thesis. Chonnam National University, Gwangju, Korea.

Kang MY, Nam YJ. 1999. Studies on bread-making quality of colored rice (Suwon 415) flours. Korean J Soc Food Sci 15: 37-41.

Jung IC. 2006. Rheological properties and sensory characteristics of white bread with added mugwort powder. J East Asian Soc Dietary Life 16: 332-343.