Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality properties of rice cake containing Artemisia annua L. powder

개똥쑥 분말을 첨가한 절편의 품질특성

  • Moon, Eun Woo (Department of Food and Nutrition, Hanyang University) ;
  • Park, Hun Jo (Daesupmalgeun Agricultural Union Corporation) ;
  • Park, Jung Suk (Department of Complementary and Alternative Medicine, Kwangju Womens University) ;
  • Lee, Mi Kyung (Department of Food and Nutrition, Gwangju Health University) ;
  • Na, Hwan Sik (Pharmaceutical Chemistry Division, Jeollanamdo Institute of Health and Environment)
  • 문은우 (한양대학교 식품영양학과) ;
  • 박헌조 (대숲맑은영농조합법인) ;
  • 박정숙 (광주여자대학교 대체의학과) ;
  • 이미경 (광주보건대학교 식품영양과) ;
  • 나환식 (전라남도보건환경연구원 약품화학과)
  • Received : 2015.03.13
  • Accepted : 2015.10.16
  • Published : 2015.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter's L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

본 연구는 개똥쑥 분말(0 g, 30 g, 60 g, 90 g)을 반죽에 첨가하여 절편을 제조하고 절편의 영양성분, 색도, 아미노산 및 관능검사를 실시하여 개똥쑥 절편의 적합한 첨가비율과 최적 조건을 제시하고자 실시하였다. 일반성분의 경우 개똥쑥 분말 첨가 농도가 높아질수록 수분 함량은 낮아졌으며 탄수화물과 회분 함량은 다소 증가하는 경향을 보였다. 총 유리아미노산 함량은 개똥쑥 분말을 첨가할수록 유의적으로 증가하는 경향을 보여 개똥쑥 분말 첨가가 절편의 유리아미노산 함량에 영향을 주는 것으로 판단된다. 색도를 분석한 결과 명도를 나타내는 L값의 경우 개똥쑥 분말 첨가량이 증가하면서 감소하는 경향을 보였고, 녹색도를 나타내는 -a값, 황색도를 나타내는 b값은 개똥쑥 분말 첨가량이 증가할수록 증가하는 경향을 보였다. 유리당을 분석한 결과 sucrose만 검출되었으며 개똥쑥 분말 첨가량이 많아지면서 sucrose 함량이 증가하는 결과를 보였으며, 식이섬유 함량도 첨가량에 따라 증가하는 것으로 나타났다. 관능에 따른 시료별 선호도 결과 색(color)은 90 g 첨가 시료가 향미(flavor), 맛(taste), 식감(chewiness)은 30 g 첨가 시료가 가장 높은 값을 나타냈다. 전반적 기호도와 다양한 관능검사결과를 종합하여 볼 때 개똥쑥 분말 30 g을 첨가하여 제조한 개똥쑥 떡의 선호도가 가장 높다는 것을 알 수 있다.

Keywords

References

  1. Chae KY, Hong JS (2007) The quality characteristics of jeolpyon with different amounts of job's tears flour. Korean J Food Cookery Sci, 23, 770-776
  2. Choi HJ, Lee HW, Yoon S (2013) Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon. Korean J Food Cookery Sci, 29, 267-274 https://doi.org/10.9724/kfcs.2013.29.3.267
  3. Joo HS, Park JE, Jang MS (2010) Preference and quality characteristics of jeolpyoun containing citron leaf powder. Korean J Food Cookery Sci, 26, 110-120
  4. Lee GH, Kim MK (2010) A study on the quality characteristics of jeolpyun with bamboo leaf powder. Korean J Food Culture, 25, 770-778
  5. Han KY, Yoo SJ (2007) Quality characteristics of lotus leaf jeolpyun during storage. J Korean Soc Food Sci Nutr, 36, 1604-1611 https://doi.org/10.3746/jkfn.2007.36.12.1604
  6. Haw IW, Lee SD, Hwang WI (1985) A study on the nutritional effects in rats by feeding basal diet supplemented with mugwort powder. J Korean Soc Food Nutr, 14, 123-130
  7. Lee SD, Park HH, Kim DW, Bang BH (2000) Bioactive constituents and utilities of Artemisia sp. as medical herb and foodstuff. Korean J Food Nutr, 13, 490-505
  8. Lee GD, Kim JS, Bae JO, Yoon HS (1992) Antioxidative effectiveness of water extract and ether extract in worm wood. Korean Soc Food Nutr, 21, 17-22
  9. Hong JH, Jeon JL, Lee JH, Lee IS (2007) Antioxidative properties of Artemisia princeps Pamp. J Korean Soc Food Sci Nutr, 36, 657-662 https://doi.org/10.3746/jkfn.2007.36.6.657
  10. Jung MJ, Yin Y, Heo SI, Wang MH (2008) Antioxidative and anticancer activities of extract from Artemsia capollaries. Korean J Pharmacogn, 39, 194-198
  11. Ryu JH, Kim RJ, Lee SJ, Kim IS, Lee HJ, Sung NJ (2011) Nutritional properties and biological activities of Artemisia annua L.. J Korean Soc Food Sci Nutr, 40, 163-170 https://doi.org/10.3746/jkfn.2011.40.2.163
  12. Ryu JH, Lee SJ, Kim MJ, Shin JH, Kang SK, Cho KM, Sung NJ (2011) Antioxidant and anticancer activities of Artemisia annua L. and determination of functional compounds. J Korean Soc Food Sci Nutr, 40, 509-516 https://doi.org/10.3746/jkfn.2011.40.4.509
  13. Kim KB, Yoo KH, Park HY, Jeong JM (2006) Anti-oxidatives activities of commercial edible plant extracts distributed in Korea. J Korean Soc Appl Biol Chem, 49, 328-333
  14. Kim HC, Kil BS, Lee YH (2001) The antifungal activity of chemical substances from Artemisia annua. Korean J Ecol, 24, 137-140
  15. AOAC (1990) Official Methods of Analysis. 15th ed, Association Official Analytical Chemists, Washington DC, USA
  16. KFDA (2005) Food Code. A separate volume, Munyoungsa, Seoul, Korea, p 3-29
  17. Waters Associates (1990) Analysis of amino acid by PICO.TAG System. Young-in scientific Co., Ltd., Seoul, Korea, p 41-46
  18. Choi HC, OH SK (1996) Diversity and function of pigments in colored rice. Korean J Crop Sci, 41, 1-9
  19. Gancedo M, Luh BS (1986) HPLC analysis of organic acids and sugars in tomato juice. J Food Sci, 51, 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  20. RDA (2006) Food Composition Table. National Rural Resources Development Institute, 7th ed, Suwon, Korea, p 150-151
  21. Ryu JH, Kim RJ, Lee SJ, Kim IS, Lee HJ, Sung NJ (2011) Nutritional properties and biological activities of Artemisia annua L. J Korean Soc Food Sci Nutr, 40, 163-170 https://doi.org/10.3746/jkfn.2011.40.2.163
  22. Kim MH, Hong GJ (2009) Quality properties of jeolpyun supplemented with cheonnyuncho. Korean J Food Cookery Sci, 25, 415-420
  23. Ryu JH (2011) Determination of biological activities and functional compounds from gaeddongssuk (Artemisia annua L.). Ph D Thesis. Gyeongsang National University, Korea, p 33
  24. Lee GH, Kim MK (2010) A study on the quality characteristics of jeolpyun with bamboo leaf powder. Korean J Food Culture, 25, 770-778
  25. Kang KH, No BS, Seo JH, Hu WD (1997) Food Analysis, Sungkyunkwan University Acedemic Press, Seoul, p 387-394
  26. Judd DG, Wyszecki G (1964) Applied colorific science for industry and business. Diamond Co., Japan, p 333-334
  27. Brisibe EA, Umoren UE, Brisibe F, Magalhaes PM, Ferreira JFS, Luthria D, Wux Prior RL (2009) Nutritional characterization and antioxidant capacity of different tissues of Artemisia annua L.. Food Chem, 115, 1240-1246 https://doi.org/10.1016/j.foodchem.2009.01.033

Cited by

  1. 섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성 vol.24, pp.2, 2015, https://doi.org/10.11002/kjfp.2017.24.2.196
  2. 추출 용매에 따른 개똥쑥 차 추출물의 페놀 성분과 항산화 활성 vol.46, pp.4, 2015, https://doi.org/10.5010/jpb.2019.46.4.338