Quality Characteristics of White Pan Breads Prepared with Various Salts

김혁,; 최차란,; 함경식,

doi:10.3746/jkfn.2007.36.1.072

Cited by 14 publications

(4 citation statements)

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“…(2010) reported absence of significant differences in color, flavor, tenderness, juiciness, and overall acceptance in meat batters treated with refined, solar and two times baked bamboo salt. In the present study, treatments with solar and bamboo salts had lower overall acceptability scores and lower flavor scores due to changes in flavor, and presence of mineral impurities and sulfur content, respectively ( Kim et al ., 2007 ; Zhao et al ., 2012 ).…”

Section: Resultsmentioning

confidence: 66%

“…The yellowness of raw treatment with bamboo salt was the highest ( p <0.05), and the yellowness of cooked treatments with refined and bamboo salt were the highest ( p <0.05). Kim et al . (2007) reported that the lightness of the food in the presence of bamboo salt was lower when compared to Korean solar salt, and redness of meat on treatment with Korean solar salt was lower when compared to bamboo salt.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

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Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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“…2) Mean±SD. 3) Values with all common superscripts within the same column are not significantly different (P<0.05). 4 Week Blood glucose (mg/dL) .…”

Section: )mentioning

confidence: 94%

Effect of Mineral-rich Salt Intake on Diabetic Goto-Kakizaki Rats

Jin¹,

Kim²,

Kim³

2014

Journal of the Korean Society of Food Science and Nutrition

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The objective of this study was to determine the hyperglycemic effects of mineral-rich salt in type 2 diabetic Goto-Kakizaki (GK) rats and normal Wistar rats. Animals were divided into five groups, including a normal group, fed three different experimental salts [purified salt (PS), mineral-rich salt (WS1 and WS2), and bamboo salt (BS)] in the form of 1% salt solution for 12 weeks. Liver, kidney, and spleen weights were significantly increased in GK rats of salt groups as compared to Wistar normal group without salt. However, there was no difference among the salt groups. For serum lipids, total cholesterol level in the BS group and triglyceride level in the WS group were significantly reduced compared to those of the PS group. The concentration of blood glucose in the GK-PS group increased continuously during the experimental period, whereas that in the GK-WS group was significantly reduced at 12 weeks. In GK rats, glucose levels among the salt groups in OGTT by glucose were not significantly different compared to normal rats. Insulin and glucagon levels in blood were not significantly different among the groups, and no such association was observed for insulin. Pancreatic lslets of Langerhans in the PS group showed irregular formation compared to those of the normal, WS, and BS groups.

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“…이 밖에도 b-glucan은 항산화효과 및 항암활성 [18,28], 항돌이변이원성 [19], 면역증강 [25], 콜레스테롤 감소효과 [32]를 비롯하여 혈당조절 및 지질대사에 긍정적 영향을 미친다는 연구 결과 [34]가 있다. 현재 보리의 기능성에 관한 연구로는 in vitro 실험을 통해 보 리 또는 그 추출물이 혈당조절 효과를 나타내는지에 대한 연구와 [20,30], 보리를 이용한 단일식품 급여가 혈당변화에 미치는 영 향에 대한 연구 [13][14][15]34] Response: 5 point Likert scale (5, very good -1, very bad). Extend steaming time for about 10-20 minutes so that autumn squash can be boiled thoroughly.…”

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