JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Chlorella Powder on Quality Characteristics of Yukwa
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Chlorella Powder on Quality Characteristics of Yukwa
Cho, Hee-Sook; Kim, Kyung-Hee;
  PDF(new window)
 Abstract
The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.
 Keywords
Yukwa;chlorella powder;sensory evaluation;quality characteristics;
 Language
Korean
 Cited by
 References
1.
American Association of Cereal Chemists. 1986. Approved Method of the Am Asoc Cereal Chem (Method 10-52, First approval 2-24-75; Revised 10-28-81). St. Paul, MN

2.
AOAC. 1980. AOCS Official and Tentative Method. 2nd ed., Am. Oil Chem. Soc., Chicago, Method Cd 8-53

3.
AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington DC., pp 777-784

4.
Bae HS, Lee YK, Kim SD. 2002. Quality characteristics of Yukwa with citrus peel powder. J. Asian Soc. Diet. Life, 12(3):388-396

5.
Bang BH, Kim KP, Jeong EJ. 2013. Quality characteristics of cookies that contain different amounts of chlorella powder. Korean J. Food Preserv., 20(6):798-804

6.
Cho HS, Kim KH. 2015. Quality characteristics of Maejakgwas with chlorella powder. J. Korean Soc. Food Cult., 30(5):667-673

7.
Choi U, Shin DH. 1993. Shelf-life extention of Yukwa (Oil puffed rice cake) by $O_2$ preventive packing. Korean J. Food Sci. Technol., 25(2):243-246

8.
Choi SN, Choi EH, Yoo SS. 2013. Quality characteristics and antioxidative activities of Majakgwa added with fermented turmeric powder. Korean J. Food Cook. Sci., 29(3):223-231

9.
Choi YJ, Jo WS, Kim HJ, Nam BH, Kang EY, Oh SJ, Lee GA, Jeong MH. 2010. Anti-inflammatory effect of chlorella ellipsoidea extracted from seawater by organic solvents. Korean J. Fish Aquat. Sci., 43(1):39-45

10.
Deman JM, Voisey PW, Pasper VE, Stanlyey DW. 1976. Rheology and texture in food quality. Avi., p 438

11.
Folch J, Lees M, sloanestanly, GH. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J. Biol. Chem., 226(4):497-505

12.
Han JG, Kang KK, Kim JK, Kim SH. 2002. Current state and view of chlorella extract. Korean J. Food Sci. Technol., 35(2):64-69

13.
Heo JY, Shin HJ, Oh DH, Cho SK, Yang CJ, Kong IK, Lee SS, Choi KS, Choi SH. 2006. Quality properties of appenzeller cheese added with chlorella. Korean J. Food Sci. Ani. Resour., 26(4):525-531

14.
Jeong CH, Cho JH, Shim KH. 2006. Quality characteristics of white bread added with chlorella powder. Korean J. Food Preserv., 18(2):236-243

15.
Kang MS, Sim SJ, Chae HJ. Chlorella as a functional biomaterial. 2004. Korean J. Biotechnol. Bioeng., 19(1):1-11

16.
Kang NE, Lee IS. 2007. Quality characteristics of the sugar cookies with varied levels of resistant starch. J. Korean Soc. Food Cult., 22(4):468-471

17.
Kim DC, Won SI, In MJ. 2014. Preparation and quality characteristics of mul-kimchi added with chlorella. J. Appl. Biol. Chem., 57(1):23-28

18.
Kim JH, Sung SK, Chang KH. 2007. Quality characteristics of soybean dasik supplemented with chlorella powder. J. East Asian Soc. Diet. Life, 17(6):894-902

19.
Kim JM. 1993. Scientific explanation on Busugae. Food Industry, 121(1):15-25

20.
Kim JM, Yang HC. 1982. Studies on title and characteristics of busuge. Korean J. Food Sci. Technol., 15(6):33-40

21.
Kim JM, Han EJ, Cha KO. 2010. Research study of Yukwa baking process, a traditional desert originated from Jeonbuk, Korea. J. East Asian Soc. Diet. Life, 20(3):402-414

22.
Kim JM, Jeon YJ, Park HS, Song YA, Baek SH, Kim MK. 2005. Effect of agar, sodium alginate and carrageenan on quality of Yugwa (Busuge) base. J. Korean Soc. Food Cult., 20(1):96-102

23.
Kim JS. 2004. Preparation of chlorella drinks and its quality characteristics. Korean J. Food Nutr., 8(1):60-64

24.
Kim JY, Shim KH, Choi OJ. 2012. Quality characteristics of Yugwa bases with different quantities of Soju in storage. J. Korean Soc. Food Sci. Nutr., 41(9):989-993

25.
Kim KJ, Chung HC. 2010. Quality characteristics of yellow layer cake containing different amounts of chlorella powder. Korean J. Food Cook. Sci., 26(6):860-865

26.
Kim HS, Kim SN. 2001. Effects of addition of green tea powder and angelica keiskei powder on the quality characteristics of Yukwa. Korean J. Soc. Food Cook. Sci., 17(2):246-254

27.
Kim SS, Park MK, Oh NS, Kim DC, Han MS, In MJ. 2003. Studies on Quality characteristics and shelf-life of chlorella soybean curd(tofu). J. Korean Soc. Agric. Chem. Biotechnol., 46(1):12-15

28.
Kim SW, Kim MA. 2009. Characteristics and stability of lipids in yackwa various shortening ratios. J. Korean Soc. Food Cult., 24(3):344-349

29.
Ko JY, Woo KS, Kim JI, Song SB, Lee JS, Jeong MS, Jung TW, Yun YH, Oh IS. 2014. Effects of qality characteristics and antioxidant activities of Yukwa added with 'Donganme' sorghum bran powder and extracts. J. Korean Soc. Food Sci. Nutr., 43(8):1181-1188

30.
Koh WB, Noh WS. 1997. Effects of sugar particle size and level on cookies spread. J. East Asian Soc. Diet. Life, 21(3):277-283

31.
Lee JS, Jung HO, Lee CO. 2003. Quality characteristics of Yukwa fried with palm oil during storage. Korean J. Soc. Food Cook. Sci., 19(1):60-64

32.
Lee KA. 2008. Effects of coating syrup with water-soluble extracts of Gugija (lycii fructus) on the Quality characteristics of Yukwa. Korean J. Food Cook. Sci., 24(4):480-486

33.
Lee MH, Oh MS. 2014. Quality characteristics of Yukwa added with various sugar alcohols. J. Korean Soc. Food Cult., 29(5):428-436

34.
Lee MS, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with rubus coreanus miquel extract using different puffing process methods. Korean J. Soc. Food Cook. Sci., 24(3):382-391

35.
Lee YH, Kum JS, Ahn YS, Kim WJ. 2001. Effect of packaging material and oxygen absorbant on quality properties of Yukwa. Korean J. Food Sci. Technol., 33(7):728-736

36.
Mcwilliams M. 2001. Foods experimental perspectives. 5th ed. Prentice-Hall Inc., Newyork, USA, pp 358-359

37.
Morita K, Matsueda T. 1999. Chlorella accelerates dioxin excretion in rats. J. Nutr., 129(12):1731-1736

38.
Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J. Soc. Food Cook. Sci., 21(1):94-102

39.
Park BH, Yang HH, Cho HS. 2012. Quality characteristics and antioxidative effect of Yukwa prepared with lycii fructus powder. J. Korean Soc. Food Sci. Nutr., 41(6):745-751

40.
Park GS. 2004. Quality characteristics of Yukwa by addition safflower and storage period. J. East Asian Soc. Diet. Life, 14(5):463-471

41.
Park JM, Yoo JA, Kang HJ, Eom HJ, Kim SH, Song IG, Yoon HS. 2013. Quality characteristics and determining the shelf life of red pepper Yukwa. Korean J. Food & Nutr., 26(4):655-662

42.
Park JN, Kweon SY, Kim JG, Park JG, Han IJ, Song BS, Kim JH, Byun MW, Lee JW. 2008. Effect of green tea powder on the quality characteristics of Yukwa (Korean fried rice cake). Korean J. Food Preserv., 15(1):37-42

43.
Park JY, Kim KO, Lee JM. 1993. Standardization of traditional preparation method of Gangjung II. Optimun levels of rice wine and bean in the production of Gangjung. J. Korean Soc. Food Cult., 8(3):309-313

44.
Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J. Food & Nutr., 17(2):120-127

45.
Paul PC, Palmer HH. 1972. Food theory and application. Wiley Co., Newyork, USA, pp 189-192

46.
Shibata S. Natori Y, Nishihara T, Tomisaka K, Matsumoto K, Sansawa H. 2003. Antioxidant and anti-cataract effects of Chlorella on rat with streptozotocin-induced diabetes. J. Nutr. Sci. Vitaminol., 49(3):334-339

47.
Shibata S, Natori Y, Nishihara T, Tomisaka K, Matsumoto K, Sansawa H. 2003. Antioxidant and anti-cataract effests of Chlorella on rat with streptozotocin-induced diabetes. J. Nutr. Sci. Vitaminol., 49(3):334-339

48.
Shimizu M, Yamada N, Hisada M, Suzuki J, Inata I. 1985. Effect of chlorella on human pulse wave velocity. Kanazawa Medical University, Dept. of Sarology, 10(1):10-13

49.
Shin DH, Choi U, Lee HU. 1999. Yukwa quality on mixing of non-waxy rice. Korean J. Food Sci. Technol., 23(6):619-621

50.
Shin DH. 1997. Industry and manufacturing technology of traditional Yukwa. Food Technol., 10(1):60-65

51.
Sung YM, Cho JR, Oh NS, Kim DC, In MJ. 2005. Preparation and quality characteristics of curd yogurt added with chlorella. J. Korean Soc. Appl. Biol. Chem., 48(1):60-64

52.
Takahashi A, Ikeda D, Nakamura H, Nakanawa S, Okami Y, Takeuchi T. 1989. Altemicidine, a new acaricidal and antitumor substance. II. Structure determination. J. Antibiot., 42(10):1562-1566

53.
Tanaka K, Konishi F, Himeno K. 1984. Augmentation of antitumor resistance by a strain of unicellular green algae chlorella vulgaris. Cancer Immuno Immunother, 17(1):90-94

54.
Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc., 37(1):44-50

55.
Umezawa I, Komiyama K, Shinbukawa N, Mori M, Kojima Y. 1982. An acidic polysaccharide, chlon A, from chlorella pyrenoidosa. Chemother., 30(10):1041-1045

56.
Wang CJ, Shiow SJ, Lin JK. 1981. Effect of chlorella of the level of serum cholesterol in rats. J. Formos. Med. Assoc., 80(9):929-933

57.
Want LF, Lin JK, Yung YC. 1980. Effect of chlorella on the level of glycogen, triglyceride and cholesterol in ethionine treated rats. J. Formos. Med. Assoc., 79(1):1-103

58.
Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J. Food Cook. Sci., 24(3):340-348

59.
Yoon WB, Kim BY, Hahm YT. 1997. Study upon the rheological properties and optimization of tofu bean products. Agric. Chem. Biotechnol., 40(2):225-231

60.
Young RW, Bergi JS. 1980. Use of chlorphyllin in the care of geriastic patients. J. Am. Geriatrics Soc., 28(1):46-47

61.
Yu C, Choi HW, Kim CT, Ahn SC, Choi SW, Kim BY, Baik MY. 2007. Physicochemical properties of cross-linked waxy rice starches and its application to Yukwa. Korean J. Food Sci. Technol., 39(5):534-540