• Title/Summary/Keyword: Pomegranate

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Quality Characteristics of Seockryu-pyun Added Pomegranate Juice and Pomegranate Concentrate (석류즙과 석류농축액을 첨가한 석류편의 품질특성)

  • Ko, Seong-Hye;Park, Jin-Hee;Yoo, Seung-Seok
    • Korean journal of food and cookery science
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    • v.24 no.5
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    • pp.722-728
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    • 2008
  • This study was to investigate the quality characteristics of Seockryu-pyun by addition of different ratio of pomegranate juice and pomegranate concentrate (100%, 80%, 60%, 40%). Moisture and the pH increased as the content of pomegranate juice and pomegranate concentrate decreased respectivley. However, DPPH radical scavenging activity was decreased when adding pomegranate juice and pomegranate concentrate was decreased. With decreasing pomegranate juice addition, both the lightness(L) and yellowness(b) was significantly (p<0.05) higher, whereas, the redness(a) was significantly (p<0.05) lower. As addition of pomegranate concentrate was decreasing that lightness, a value and b value were higher. Texture profiles of hardness, adhesiveness, cohesiveness, gumminess, chewiness of Seockryu-pyun was not greatly showed significant difference among samples. Also, springiness was not significantly (p<0.05) different in any groups. For sensory evaluation, color and sourness were decreased as pomegranate juice and pomegranate concentrate was diluted. Seockryu-pyun, PJ3 made with addition of 60% pomegranate juice was the most preferred in overall acceptability. From the results, the most advisable mixture ratio of Seockryu-pyun was found as pomegranate juice 360 g (60%), water 240 g, mungbean starch 60 g and sugar 200 g.

Effect of Pomegranate Powder on the Quality of Rice Dasik (석류가루 첨가가 쌀다식의 품질에 미치는 영향)

  • Kim, Hye-Young
    • The Korean Journal of Community Living Science
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    • v.21 no.4
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    • pp.529-537
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    • 2010
  • To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder (석류 껍질 분말을 첨가한 찐빵의 품질특성)

  • Zhang, Yangyang;Song, Ka-Young;O, Hyeonbin;Joung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon
    • Korean journal of food and cookery science
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    • v.33 no.1
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    • pp.54-64
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    • 2017
  • Purpose: Pomegranate has been reported to exhibit medical properties such as antimicrobial, antimutagenic, anticancer, and anti-inflammatory effects. Especially the pomegranate peel as a by-product of the juice industry possesses more polyphenols with an antioxidant effect than the pomegranate flesh does. This study aimed to investigate the effect of the pomegranate peel on the quality characteristics of steamed bread. Methods: Steamed bread containing pomegranate peel was prepared with 0%, 1%, 3%, 5%, and 7% replacements of wheat flour with pomegranate peel powder, respectively. Results: The pH of dough significantly decreased from 5.66 to 4.42 with the amounts of pomegranate peel powder rising. After a 1st fermentation, the pH of all groups decreased. With an increase of the pomegranate peel powder level, the fermentation tension decreased from 42.83 mL to 29.03 mL. In addition, the volume, the specific volume, and moisture decreased as the pomegranate peel powder content level heightened. For color, steamed bread added with 7% pomegranate peel powder displayed low lightness but high redness and yellowness. In texture analysis, hardness and chewiness of the steamed bread rose as the pomegranate peel powder content increased, while the springiness and cohesiveness declined. Both total polyphenol and DPPH radical scavenging activity significantly increased with growing levels of pomegranate peel powder. In a sensory evaluation, the group with 1% pomegranate peel powder added showed the highest sensory preference scores for color, flavor, chewiness, taste, and overall acceptability. Conclusion: The results of this study suggest that steamed bread prepared with the addition of 1% pomegranate peel powder is the most optimal product for appropriate quality characteristics.

The Effect of Pomegranate Extracts on the Menopausal Syndromes

  • Kim, Hyun-Chul;Kum, Eun-Joo;Kwon, Do-Hyoung;Lee, Hye-Young
    • Biomedical Science Letters
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    • v.15 no.3
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    • pp.217-227
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    • 2009
  • The present study was set to evaluate the effect of pomegranate extracts on improvement of the menopausal syndromes such as face flushing in ovariectomized rats by carrying out short- and long-term experiments. Pomegranate extracts used to feed rats were prepared from the pulp part which does not contain the rid of the pomegranate, and were dissolved in propylene glycol. From the short-term (16 days) experiment, it was clear that when the 25, 250, 1,250 mg/kg/day concentrations of pomegranate extracts were orally fed to ovariectomized rats, the body temperature of the rats in all the 3 groups were decreased with statistical significance compared to other control groups which were fed with propylene glycol only. Especially, the body temperature decreased by $2.7^{\circ}C$ compared to control groups even when the pomegranate extracts were fed at the low concentration of 25 mg/kg/day implying the usefulness of pomegranate extracts in improving face flushing troubles. In addition, the body weight of the groups fed with pomegranate extracts also decreased when compared to groups fed with only propylene glycol, and the results were also statistically significant. In case of the estradiol level in the blood of rats, the levels were somewhat higher in the groups fed with pomegranate extracts than the control groups, even though the difference was not statistically significant. As found from the results of the short-term experiment, in long-term experiment, the groups fed with pomegranate extracts showed statistically significant decrease in the body temperature and the body weight, whereas the increase of the estradiol levels in blood in each groups were statistically insignificant. During the short- and long-term experiments, no sign of toxicity was found in rats fed with pomegranate extracts indicating no toxic side effects of the pomegranate extracts when orally fed. The concentrations of pomegranate extracts 25, 250, 1250 mg/kg/day treated to ovariectomized rats in this study can be estimated to be 1.5, 15, and 75 g/day when treated to women whose body weight is 60 kg which is average for women with menopausal syndromes. Since even the 75 g/day of high concentration of pomegranate extracts did not show any toxicity in short- and long-term experiments, taking 1.5 g/day concentration of pomegranate extracts would be safe dose for not causing any side effects. Therefore, it can be concluded from the results of this study that taking 1.5 g/day of pomegranate extracts for certain period time will improve the menopausal syndromes including face flushing.

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Quality Characteristics of White Pan Bread by Pomegranate with Added Pomegranate Powder (석류 분말을 첨가한 식빵 반죽의 물리적 특성)

  • Shin, Soon-Rye;Shin, Sol;Shin, Gil-Man
    • The Korean Journal of Food And Nutrition
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    • v.21 no.4
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    • pp.492-498
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    • 2008
  • This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

Quality Characteristics and Antioxidant Activities of Makgeolli using Pomegranate Powder (석류를 이용한 막걸리의 품질 특성 및 항산화 활성)

  • Kim, Nan-Seul;An, Mi-Ji;Choi, Sun-Uk
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.6
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    • pp.811-818
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    • 2014
  • The quality characteristics and antioxidant activities of makgeolli added with different amounts of pomegranate powder (0%, 5%, 10%, 15%, 20%) were investigated. Although pH was reduced with increasing concentrations of pomegranate powder, all pH values rapidly decreased for 2 days, and then gently increased afterwards. Total acidity increased until 3 days of fermentation and then slowly increased. Sugar and reducing sugar contents reached maximum levels after 1 day of fermentation and gradually decreased until 7 days. Alcohol content remarkably increased until 2 days and gradually increased until 7 days. The addition of over 10% pomegranate powder increased yeast count until 3 days of fermentation, followed by a decrease. In the sensory evaluation, color, flavor, sweetness, and overall acceptance decreased with increasing concentrations of pomegranate powder, and sourness and bitterness slightly increased. Early antioxidant activity improved according to the concentration of pomegranate powder, but addition of 15% and 20% pomegranate powders reduced antioxidant activity from 3 days of fermentation. In conclusion, addition of 10% pomegranate powder would be the most suitable to manufacture pomegranate makgeolli.

Recent Trends in New Functional Foods using Pomegranate Fruit Peel (석류 과일 껍질을 활용하는 새로운 기능성 식품의 최근 연구 동향)

  • kim, Sung-Kih
    • The Korean Journal of Food And Nutrition
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    • v.30 no.2
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    • pp.181-190
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    • 2017
  • Functional foods are of great significance since our society is accelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases. Fundamental treatments for the elderly are almost impossible and the social burden is heavy. If these diseases can be prevented or alleviated by improving dietary habits using functional foods, the significance would be very large. Pomegranate has been found to have 124 different kinds of phytochemicals. Polyphenols have a wide range of protective effects including various physiological metabolic diseases and cancers. It is necessary to develop functional foods such as preservatives and food extenders which can contribute to food safety, required in the food industry, by using such bioactive substances. Pomegranates have been reported to decrease the impact of many serious illnesses. There is a considerable amount of bioactive substances in the peel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the peel is typically discarded after processing. Despite knowledge regarding the bioactive substances in the pomegranate peel and peel extracts, including their functionality and diversity, the knowledge is not well known by consumers in general. The aim of this study was to review up to date research trends for processing and developing new functional foods by utilizing nutritional functional substances, favourite food materials, and materials for processing food contained in pomegranate peels and pomegranate peel extracts. This study will summarize the data found in pomegranate peel and pomegranate peel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (ellagitannins, punicalagin, proanthocyanidin, flavonoids, polysaccharides, etc.) in the fruit peel, making up about 50% of the pomegranate's weight. The polyphenol content of a pomegranate fruit peel is 149.91 mg/g, which is about 100 times higher than the juice. Paying attention to the fact that the ellagitannin content (14.22 mg/g) in the fruit peel is also twice as high as that of the fruit juice and seeds, that confirms the possibility of utilizing the peel as a food ingredient capable of developing new, functional bioactive foods.

Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake (석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성)

  • Zhang, Yangyang;Song, Ka-Young;O, Hyeonbin;Joung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon
    • The Korean Journal of Food And Nutrition
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    • v.30 no.3
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    • pp.578-590
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    • 2017
  • An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ${\Delta}E$ were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder (석류 분말을 첨가한 양갱의 품질 특성)

  • Gil, Na-Young;Kim, Hye-Ri;Park, Jong-Min;Kim, San-Seong;Lee, Eui-Seok;Hong, Soon-Taek
    • The Korean Journal of Food And Nutrition
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    • v.27 no.5
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    • pp.906-913
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    • 2014
  • The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

Study on Antioxidant Activities of Extracts from Different Parts of Korean and Iranian Pomegranates (국내산과 이란산 석류 부위별 추출물의 항산화 활성)

  • Jin, So-Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.8
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    • pp.1063-1072
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    • 2011
  • This study analyzed the functional components and antioxidant activities of pomegranate juice and pomegranate husk, endocarp and seed extracts by comparing Korean and Iranian pomegranates. Korean pomegranate husk (KPH) had the highest total polyphenol content among the pomegranate extracts, and total phytoestrogen content was highest in Korean pomegranate endocarp (KPE). Iranian pomegranate endocarp (IPE) and Iranian pomegranate husk (IPH) showed the highest flavonoid levels. Overall, Korean pomegranate had more functional components than those in Iranian pomegranate. KPE had the highest DPPH radical scavenging activity and superoxide dismutase like-activity among all of the extracts, and KPH had the highest nitrite scavenging activity. IPE showed the highest superoxide anion scavenging activity. The ABTS$^+$ assay also indicated that IPH had the highest antioxidant activities. This study also showed that the more total polyphenols, flavonols, and phytoestrogens the pomegranate contained, the higher antioxidant activities. A positive correlation was observed between total polyphenol, flavonol and phytoestrogen levels and antioxidant activities. Korean pomegranates contained more functional components and had higher antioxidant activity than those of Iranian pomegranates. Additionally, pomegranate endocarp and seed extracts were better than pomegranate juice in terms of functional components and antioxidant activity. These results suggest that pomegranate husk, endocarp and seed extracts as well as pomegranate juice may have value as natural antioxidants with their high quality functional components and antioxidant activity.