Quality Characteristics and Antioxidant Activities of Ganache Supplemented with Kochujang Powder

Baek, Seo I; Kim, Su Jin; Kim, Mee Ree

doi:10.9724/kfcs.2019.35.5.488

Cited by 2 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In previous studies, the moisture content of pine needle cookies (Choi, 2009) and Madeleines baked with PKLP (Baek et al, 2022) did not show a significant difference between the added groups. The moisture content of cookies added with moringa leaf powder (Choi, 2018) increased as the addition amount increased, and the moisture content of scones added with extracted peach liquid (Yang and Kim, 2019) decreased as the addition amount increased, showing different results from this study.…”

Section: Discussionmentioning

confidence: 79%

See 1 more Smart Citation

Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Lee,

Ryu,

Paik

2023

Prev. Nutr. Food Sci.

View full text Add to dashboard Cite

In this study, the quality characteristics of scones containing 0, 2, 4, 6, and 8% Pinus koraiensis (Korean pine) leaf powder were analyzed. P. koraiensis is a plant belonging to the pine family and the leaf of P. koraiensis are known to have various effects, including antioxidant functions. The specific gravity, baking loss, moisture content, pH, chromaticity, texture, and antioxidant activity of the scones were measured. The results showed that, with the concentration of P. koraiensis leaf powder ( PKLP ) increased, the scones showed a significant decrease ( P <0.001) in specific gravity. Regarding chromaticity, the brightness decreased significantly ( P <0.001), and there was a significant increase ( P <0.001) in redness after the addition of PKLP . We also found that the hardness of the scones was significantly decreased ( P =0.001) with the addition of leaf powder. Regarding the antioxidant activity, the contents of polyphenols ( P =0.007), flavonoids ( P <0.001), and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ( P <0.001) were all significantly increased with the addition of the leaf powder. This study provides potential for the development of various foods using P. koraiensis leaf.

show abstract

Section: Discussionmentioning

confidence: 79%

“…Additionally, to their antioxidant effects, P. koraiensis leaves have antibacterial activity (Kim et al, 2010). Previous studies have produced Jinmal dasik (a traditional Korean dessert snack) (Kim et al, 2021) and Madeleines (a traditional French biscuit) (Baek et al, 2022) using the leaf powder of P. koraiensis.…”

Section: Introductionmentioning

confidence: 99%