Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical properties and antioxidant activities of baked waffle added with cinnamon powder

베이킹 열처리로 제조된 계피 첨가 와플의 이화학적 특성과 산화방지활성

  • Yeom, Juhee (Department of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • 염주희 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과)
  • Received : 2017.04.26
  • Accepted : 2017.05.15
  • Published : 2017.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Waffles with cinnamon powder added in different proportions (0-12% of wheat flour) were baked to investigate the effects of baking on the physicochemical properties and antioxidant activity. Compared with the control without cinnamon, baking loss was lower in waffles with cinnamon, which led to a decrease in waffle hardness. This was attributable to the higher water-holding capacity of cinnamon than wheat flour. With the increase in the amount of cinnamon, the springiness, resilience, and cohesiveness of the waffle decreased, which was thought to result from the decrease in gluten formation by the proportional decrease of wheat flour. The total reducing capacity and DPPH radical scavenging activity of the waffle was significantly increased. This was substantially in agreement with the observations that cinnamon had an appreciable total reducing capacity and radical scavenging activity that were unchanged by heat treatment. This indicates that the antioxidant functionality of cinnamon could be effectively added to thermally processed food.

연구에서는 계피분말의 우수한 산화방지활성이 열처리 식품에 실질적으로 부가될 수 있는지를 확인하고자 하였다. 먼저 관능적 측면에서 계피와 잘 조화되는 와플에 밀가루의 일부(0, 1, 3, 6, 9, 12%)를 계피분말로 대체하여 6종 와플을 제조하였다. 와플을 굽는 동안 계피 첨가군은 무첨가군보다 굽기손실률이 낮았으며, 이는 계피분말에서 관찰된 높은 물 결합력에 의한 결과로 와플의 경도를 감소시키는데 기여한 것으로 나타났다. 계피 첨가량이 증가할수록 와플의 탄력성, 복원력, 응집성도 유의적으로 감소하였고, 이는 밀가루 함량이 비례적으로 감소함에 따라 글루텐 생성량이 감소한 결과로 해석되었다. 계피 첨가로 와플은 전반적으로 어두워지고 갈색을 띠었으며 이러한 색 변화는 계피분말이 부가한 황적색과 와플을 굽는 동안 일어난 갈변반응의 종합적 결과로 볼 수 있다. 한편 계피 첨가량에 비례하여 와플의 총 환원력과 DPPH 라디칼 소거활성이 증가하였다. 이 결과는 계피분말에서 확인된 높은 총 환원력과 DPPH 라디칼 소거활성이 열처리 이후에도 동일했던 현상과 일치하였으며, 계피에 상당량 존재하는 페놀성 물질들이 비교적 열에 안정함을 확인해주었다. 계피 고유의 향미와 신맛은 첨가량에 비례하여 와플에서 인지되었으며 특히 고농도 첨가군에서는 기호도에 부정적 영향을 준 것으로 나타났다. 그러나 6% 이하 첨가군들은 대부분의 관능 평가 항목에서 대조군과 유의적으로 다르지 않은 기호도를 나타내었다. 이 결과들은 계피의 산화방지활성이 열처리 식품의 이화학적 관능적 특성들에 부정적 영향없이 실질적으로 부가될 가능성을 보여주었다.

Keywords

References

  1. Lee KW. Recent trend and future of bakery industry. Food Ind. Nutr. 19: 38-46 (2014)
  2. Wikipedia. Waffle. Available from: https://en.wikipedia.org/wiki/Waffle. Accessed Apr. 17, 2017.
  3. Wikipedia. Baking. Available from: https://en.wikipedia.org/wiki/Baking. Apr. 17, 2017.
  4. Wikipedia.Oven Temperatures. Available from: https://en.wikipedia. org/wiki/Oven_temperatures. g. Apr. 18, 2017.
  5. Kim SB, Lee KH. Quality characteristics of waffle added with coconut powder. J. East Asian Soc. Diet. Life 26: 380-388 (2016) https://doi.org/10.17495/easdl.2016.8.26.4.380
  6. Choi SN, Chung NY, Kim HJ. Quality characteristics of waffle by adding brown rice flour. Korean J. Food Cook. Sci. 29: 47-52 (2013) https://doi.org/10.9724/kfcs.2013.29.1.47
  7. Kim HG, Kim NJ, Whang EM, Shin WS. Effects of brown rice and brown rice powder mixing ratio on the preference analysis of the waffles and rice ball. J. Food Cook. Sci. 30: 146-152 (2014) https://doi.org/10.9724/kfcs.2014.30.2.146
  8. Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381-387 (2006) https://doi.org/10.1016/j.foodchem.2005.08.004
  9. Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing totoal antioxidant activity. J. Agr. Food Chem. 50: 3010-3014 (2002) https://doi.org/10.1021/jf0115589
  10. Xu G, Ye X, Chen J, Liu D. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract. J. Agr. Food Chem. 55: 330-335 (2007) https://doi.org/10.1021/jf062517l
  11. Kim SY, Jeong SM, Park WP, Nam KC, Ahn DU, Lee SC. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem. 97: 472-479 (2006) https://doi.org/10.1016/j.foodchem.2005.05.027
  12. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci. Tech. 11: 340-346 (2001)
  13. Wikipedia. Cinnamon. Available from: https://en.wikipedia.org/wiki/Cinnamon. Accessed Apr. 18, 2017.
  14. Mathew S, Abraham TE. In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. Food Chem. Toxicol. 44: 198-206 (2006) https://doi.org/10.1016/j.fct.2005.06.013
  15. Jayaprakasha GK, Negi PS, Jena BS, Rao LJM. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. J. Food Compos. Anal. 20: 330-336 (2007) https://doi.org/10.1016/j.jfca.2006.07.006
  16. Yang EJ, Kim SI, Hur JM, Song KS. Roasting process enhances antioxidative effect of cinnamon (Cinnamomi Cortex) via increase in cinnamaldehyde content. J. Korean Soc. Appl. Biol. Chem. 52: 443-447 (2009) https://doi.org/10.3839/jksabc.2009.077
  17. AOAC. Official Methods of Analysis of the AOAC. Method 984.13. Association of Official Analytical Chemists, Gaithersburg, MD, USA (1990)
  18. Medcalf DF, Gilles KA. Wheat starches I. Comparison of physicochemical properties. Cereal Chem. 42: 558 (1965)
  19. Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method. Enzymol. 299: 152-178 (1999)
  20. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28: 25-30 (1995) https://doi.org/10.1016/S0023-6438(95)80008-5
  21. Gong W. I Love Waffle. Mediawill, Seoul, Korea. pp. 17-18 (2011)
  22. The National Institute of the Korean Language. Standard Korean Language Dictionary. Availabe from: http://www.korean.go.kr. Accessed Mar. 12, 2016.
  23. Wikipedia. Cinnamaldehyde. Available from: https://en.wikipedia.org/wiki/Cinnamaldehyde. Accessed Mar. 15, 2017.
  24. Kamaliroosta L, Gharachorloo M, Kamaliroosta Z, Alimohammad ZKH. Extraction of cinnamon essential oil and identification of its chemical compounds. J. Med. Plants Res. 6: 609-614 (2012)
  25. Kim NM, Ko SR, Choi KJ, Kim WJ. Effect of some factors on extraction of effectual components in cinamon extracts. J. Korean Agric. Chem. Soc. 36: 17-22 (1993)
  26. Shin JH, Choi DJ, Kwon OC. Physical and sensory characteristics of sponge cakes added steamed garlic and yuza powder. Korean J. Food Nutr. 20: 392-398 (2007)
  27. Lim EJ. Quality characteristics of sponge cake added with Laminaria japonia powder. Korean J. Food Nutr. 25: 922-929 (2012) https://doi.org/10.9799/ksfan.2012.25.4.922