DOI QR코드

DOI QR Code

Quality Characteristics of Cupcakes Added with Opuntia ficus-indica var. saboten Powder

백년초열매 분말 첨가 컵케이크의 품질특성

  • Kim, Na-Young (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Cho, A-Ra (Dept. of Food Science and Nutrition, Joongbu University) ;
  • Jung, Su-Ji (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Hyo-Jeong (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Seul (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 김나영 (중부대학교 식품영양학과) ;
  • 조아라 (중부대학교 식품영양학과) ;
  • 정수지 (단국대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 이효정 (충남대학교 식품영양학과) ;
  • 이슬 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2007.01.31

Abstract

Antioxidative activity and functional properties of the powder obtained from ground Opuntia ficus-indica var. saboten fruit were studied. Cupcakes containing 1,3, and 5% (w/w) of O. ficus-indica vu. saboten powders were prepared and evaluated for their sensory property, textural quality, and shelf-life. The antioxidative activity, measured by DPPH radical scavenging activity of O. ficus-indica var. saboten powder, increased as the concentrations of O. ficus-indica var. saboten powder increased. No coliform bacteria, yeasts, and molds were detected in either the O. ficus-indica var. saboten powder or in the cupcakes. However, total aerobic bacteria counts were 4.41 log CFU/g in the O. ficus-indica var. saboten powder and were a negligible level (<$10^2$ CFU/g) in the cupcakes. Moisture content of the cupcakes was not significantly different in all samples. Lightness (L) and yellowness (b) of cupcake color decreased as the concentration of O. ficus-indicar var. saboten powder increased, whereas the redness (a) increased. Increasing the concentration of O. ficus-indica var. saboten powder, the mechanical characteristics of the cupcakes, such as hardness, gumminess, and chewiness, while decreasing cohesiveness and springiness. The sensory properties, such as color, flavor, taste, texture, and overall acceptability, of the cupcakes containing the 1% 0. ficus-indica var. saboten powder were superior to the control sample. The results exhibited that the adding the O. ficus-indica var. saboten powder into the cupcakes increased antioxidant activity and showed no effect on shelf-life of the cupcakes. The highest quality improvement was obtained by incorporating the 1% (w/w) of 0. ficus-indica var. saboten powder into the cupcake formula.

References

  1. Shin DH, Lee YW. 2005. Quality characteristics of bread added with prickly pear powder. Korean J Food Nutr 18: 341-348
  2. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci 22: 62-68
  3. Shin TK, Kim SJ, Moon CJ, Wie MB, Hyun BH. 1999. Opuntia ficus-indica ethanol extract ameliorates steptozotocin-induced hyperglycemia in rats. Korean J Gerontol 9: 78-83
  4. Paik SK, Kim HY, Yang SD, Song CW, Shin TK, Han SS. 1999. The effects of Opuntia ficus-indica fruit powder in antioxidant parameters in senescence-accelerated mouse (SAM). Korean J Gerontol 9: 70-77
  5. Kim SH, Kwon NH, Kim JY, Kim JY, Bae WK, Kim JM, Noh KM, Hur J, Jung WK, Park KT, Lee JE, Ra JC, Park YH. 2002. Antimicrobial activity of natural product made Opuntia ficus indica var. saboten against Salmonella spp. and Escherichia coli O157:H7. J Fd Hyg Sefety 17: 71-78
  6. Kim HN, Kwon DH, Kim HY, Jun HK. 2005. Antimicrobial activities of Opuntia ficus indica var. saboten Makino methanol extract. J Life Sci 15: 279-286 https://doi.org/10.5352/JLS.2005.15.2.279
  7. Park EH, Hwang SE, Kahng JH. 1998. Anti-inflammatory activity of Opuntia ficus-indica. Yakhak Hoeji 42: 621-626
  8. Choi JW, Lee CK, Moon YI, Park HJ, Han YN. 2002. Biological activities of the extracts from fruit and stem of prickly pear- III. Effects on subacute alcoholic hyperlipidemia in rats. Korean J Pharmacohn 33: 238-244
  9. Cho AR. 2005. Quality properties of sponge cake prepared with Opuntia ficus-indica var. saboten powder. MS Thesis. Joongboo University, Daejeon, Korea
  10. Kyung JH, Lee MK. 2003. Trends in technology of bakery. Food Sci Industry 36: 13-17
  11. Byun MW, Jo SK, Cho HO, Yook HS, Kim SA, Choi KJ. 1994. Application of gamma irradiation for quality improvement of red ginseng. J Fd Hyg Safety 9: 151-161
  12. APHA. 1976. Compendium of methods of the microbiological examination of foods. Speck M, ed. American Public Health Association, Washington, DC
  13. Seo KI, Yang KH, Shim KH. 1999. Antimicrobial and antioxidative activities of Opuntia ficus-indica var. saboten. extracts. Korean J Postharvest Sci Technol 6: 355-359
  14. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus-indica var. saboten. Korean J Soc Food Sci 16: 160-166
  15. Chang HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. saboten. Korean J Food Preservation 10: 200-205
  16. Joung HS. 2004. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Food Cookery Sci 20: 93-98
  17. Shin JU, Joo MJ, Lee YC, Moon YI, Kim DH. 2002. Antidiabetic activity Opuntia ficus-indica var. saboten on db/db mice. J Korean Pharmacogn 33: 332-336
  18. Chung HJ. 2000. Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten. J Korean Soc Food Sci 16: 160-166
  19. Kim CS, Lee YS. 1997. Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J Food Cookery Sci 13: 204-212
  20. Hyung DG, Lee KH, Kim HJ, Lee EH, Lee JY, Song YS, Lee YH, Jin CB, Lee YS, Cho JS. 2003. Neuroprotective effects of antioxidative flavonoids, quercetin, (+)-dihydroquercetin and quercetin 3-methyl ether, isolated from Opuntia ficus indica var. saboten. Brain Research 965: 130-136 https://doi.org/10.1016/S0006-8993(02)04150-1
  21. Kim ML, Park GS, An SH, Choi KH, Park CS. 2001. Quality changes of breads with spices powder during storage. Korean J Food Cookery Sci 17: 195-203

Cited by

  1. A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.226
  2. Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder vol.27, pp.3, 2017, https://doi.org/10.17495/easdl.2017.6.27.3.332
  3. Quality Characteristics of Noodles Supplemented with Dried Beta vulgaris L. Root Powder vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.302
  4. Comparative Efficacy of Antifungal Agents for Aquaculture Fish and their Eggs vol.42, pp.1, 2009, https://doi.org/10.5657/kfas.2009.42.1.034
  5. A Study on Liking/Disliking Attributes of Commercial Yugwa (Korean oil pastry product) Containing Baeknyeoncho (Opuntia ficus-indica var. saboten) vol.31, pp.5, 2015, https://doi.org/10.9724/kfcs.2015.31.5.623