Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder

Abstract

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of Cedrela sinensis Powder

“…Juss., 香椿樹)은 멀구슬 나무과에 속하는 낙엽교목으로 잎과 줄기는 독특한 향을 가 지고 있으며 영동, 함양, 남원, 무안 등에서 자란다 (Shin 등, 2008). 가죽나물 새순은 산중 스님들이 먹는 진짜 나물이라 등, 2008;Jin, 2013).…”

“…, SARS 치 료 효과(Chen 등, 2008) 등이 보고되었다. 가죽나물을 식품 에 적용한 연구로는 참죽 전병(Yang과 Jin, 2013), 간장 절임(Kim 등, 2012), 참죽 매작과(Jin, 2013), 참죽 식빵(Kim 등, 2014), 참죽 쌀국수(Jung 등, 2015) 등이 연구되었다. Jin(2013)의 연구에서 참죽나무는 다양한 기능성이 보고되어 있으나 높은 수분함량으로 저장성이 낮고 유통기한이 짧다는 단점이 있는 것으로 보고하였고, 이에 관련된 연구로는 참죽 고추장(Bae 등, 2012), 간장 절임(Kim 등, 2012)이 있다.…”