Physicochemical Characteristics of Powder from Hot Air and Freeze Dried Leaves and Roots of Acorous calamus L.

범희주,; 강대진,; 이병두,; 손진한,; 임지순,; 은종방,

doi:10.3746/jkfn.2007.36.11.1451

Cited by 10 publications

(1 citation statement)

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“…In the case of significance, Duncan's multiple range test was performed (p<0.05). Beom et al (2007) reported that the moisture content of hot air-dried Acorus calamus leaves considerably exceeded that of the corresponding freeze-dried leaves. Thus, the lower moisture content of MP observed herein was ascribed to the use of hot air-drying in the present study and freeze-drying in previous studies.…”

Section: Discussionmentioning

confidence: 99%

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

Kim,

Joo

2024

Food Sci. Preserv.

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The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

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Section: Discussionmentioning

confidence: 99%

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

Kim,

Joo

2024

Food Sci. Preserv.

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Quality characteristics of ginger and ginger pomace powder by freeze-drying

2024

Food Sci. Preserv.

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We investigated the quality characteristics of ginger and the discarded ginger pomace after juicing, including general components, functional components, and antioxidant activity, to provide basic data on the possibility and usability of using them as food materials. When ginger was hot-air drying and freeze-drying, the total polyphenol content was 103.88 mg/100 mL and 108.68 mg/100 mL, respectively, which was higher than that of ginger pomace. DPPH radical scavenging activity was 70.84% and 77.88% for freeze-drying ginger and ginger pomace, respectively, and ABTS radical scavenging activity was high at 95.5% when ginger pomace was freeze-dried. The gingerol content was 680.90 mg% and 708.03 mg% in hot-air drying and freeze-drying ginger, respectively. In the case of ginger pomace, it was 914.47 mg% and 964.33 mg%, indicating that the functional components were higher in ginger pomace. Based on these results, it was concluded that when ginger and ginger pomace were processed by hot-air drying and freeze-drying, not only ginger but also ginger pomace showed overall functional component content and antioxidant activity. Thus it is judged that it can be utilized in various ways as a food material.

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Quality characteristics of cookies added with Spergularia marina Griseb powder

Son¹,

Kong²,

Cha³

et al. 2015

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with the addition of Spergularia marina Griseb powder (SMGP) were investigated and analyzed by through chemical and sensory evaluation. Cookies were prepared with different levels of SMGP (0, 1, 3, and 9%). Their moisture and crude protein contents decreased after the addition of SMGP, as did their spread factor (p<0.05). Their Hunter's color L and a values significantly decreased with the increase in SMGP level, whereas their b value increased (p<0.05). In the texture analysis, the hardness of the cookies increased according to the increase in concentration of SMGP and showed a significantly high level in the cookies with the addition of 9% SMGP (p<0.05). In the sensory evaluation, the cookies with the addition of 3% and 9% of SMGP had the highest scores in flavor, taste, and texture (p<0.05). The cookies with 3% SMGP addition had the best score in total acceptability. This study suggests that SMGP is a good ingredient for improving the acceptability and functionality of cookies.

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Physicochemical Characteristics of Powder from Hot Air and Freeze Dried Leaves and Roots of Acorous calamus L.

Cited by 10 publications

References 1 publication

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm

Quality characteristics of ginger and ginger pomace powder by freeze-drying

Quality characteristics of cookies added with Spergularia marina Griseb powder

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