Quality characteristics of cookies that contain different amounts of chlorella powder

Bang, Byung-Ho; Kim, Kwan-Pil; Jeong, Eun-Ja

doi:10.11002/kjfp.2013.20.6.798

Cited by 13 publications

(5 citation statements)

References 11 publications

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“…n � 3. a-c Different small letters in the column indicate a significant difference by Duncan's range test (p < 0.05) according to the sample. which is the branching part of amylopectin of the starch [5]. erefore, Samkwang cultivar, which relatively has low amylose cultivar, was the highest value in moisture absorption rate.…”

Section: Moisture Absorptionmentioning

confidence: 96%

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Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Park

Seo

Hong

et al. 2021

Journal of Food Quality

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This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice flour suspensions were subjected to 200, 400, and 600 MPa of pressure for 10 min, and heat treatment was used as a control. Proximate characteristics of different rice cultivar were analyzed to amylose, damage starch content, and particle size. Changes in physicochemical properties of rice flour suspensions according to UHP treatment were analyzed to microscopic structure, iodine reaction, α-amylase hydrolysis rate, and resistant starch content. Microscopic structural analyses showed that the structures of the rice flours were altered under both heat and 600 MPa treatment conditions. Water absorption rates were highest under heat treatment (467.53–554.85%), followed by 600 MPa treatment (269.55–334.57%). Iodine reaction values increased with increasing applied pressure. α-Amylase hydrolysis rates and resistant starch contents were highest under heat treatment and increased with increasing applied pressure. Based on these results, 600 MPa treatment of rice flour suspensions was shown to be comparable to heat treatment; as a result, the development of the new rice processing method with different physicochemical properties is expected from rice cultivars treated under UHP processing methods.

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Section: Moisture Absorptionmentioning

confidence: 96%

“…erefore, it is necessary to confirm the properties of rice cultivars undergoing nonthermal treatment gelatinization. It is reported that starch gelatinization occurs at applied pressures of more than 400 MPa [5].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Park

Seo

Hong

et al. 2021

Journal of Food Quality

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“…Also, data show that C. vulgaris may be incorporated to food products, such as pasta, thus enhancing both nutritional and sensorial quality without affecting processing [44]. Chlorella may also be added to cookies [45], yellow layer cake [46], imitation processed cheese [47], and others, without modifying sensorial/nutritional properties. Some Chlorella substitutions may significantly cheapen the food price, when compared with the original preparation.…”

Section: Dietary Use and Effects Of Chlorella On Healthmentioning

confidence: 99%

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

Freitas¹

2017

TOPSJ

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Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algae Chlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid in C. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses of C. vulgaris are explored as means to improve dietary quality and, ultimately, human health.

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“…쿠키와 관련된 선행연구로서는 쿠키에는 대나무 잎 분말 [4], 마 분말 [5], 매생이 분말 [6], 양송이버섯 분 말 [7], 클로렐라 분말 [8] 등 다양한 기능성 소재가 적용 된 바 있고, 식빵 [9], 청국장 [10], 스펀지케이크 [ …”

Section: 서론unclassified

Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery

Lee¹,

Kwon

2015

Journal of the Korea Academia-Industrial cooperation Society

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Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained 6.2×10 3 CFU/g of bacteria, which has most amount of bacteria among agricultural materials.However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

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Quality characteristics of cookies that contain different amounts of chlorella powder

Cited by 13 publications

References 11 publications

Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

Study of the Microbiological Limitation Standards Setting of Baking Processing by Confectionery

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