Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder

새송이버섯 분말 첨가 양갱의 품질 특성 및 항산화 활성

  • Kim, Mee-Jin (Dept. of Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Dept. of Food Science & Nutrition, Daejin University)
  • 김미진 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2016.11.23
  • Accepted : 2017.02.08
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.

Keywords

References

  1. AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC. pp 31-32.
  2. Bong JH, Kim JY, Choi SK (2014) Quality characteristics of Yanggaeng containing various amounts of dried persimmon. J East Asian Soc Dietary Life 24(5): 664-671.
  3. Cha MA, Chung HJ (2013) Quality characteristics of Yanggaeng supplemented with freeze-dried Citrus mandarin powder. Korean J Food Culture 28(5): 488-494. https://doi.org/10.7318/KJFC/2013.28.5.488
  4. Cho HS, Lee HJ, Lee SJ, Shin JH, Lee HU, Sung NJ (2008) Antioxidative effects of Pleurotus eryngii and its by-products. J Life Sci 18(10): 1360-1368. https://doi.org/10.5352/JLS.2008.18.10.1360
  5. Choi IK, Lee JH (2013) Quality characteristics of Yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42(2): 313-317. https://doi.org/10.3746/jkfn.2013.42.2.313
  6. Choi SJ, Lee YS, Kim JK, Kim JK, Lim SS (2010) Physiological activities of extract from edible mushrooms. J Korean Soc Food Sci Nutr 39(8): 1087-1096. https://doi.org/10.3746/jkfn.2010.39.8.1087
  7. Dewanto V, Wu X, Liu RH (2002) Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  8. Gardner PR, Fredovich I (1991) Superoxide sensitivity of escherichiacoli 6-phosphogluconate dehydratase. J Biol Chem 266(3): 1478-1561.
  9. Gulcin I (2006) Antioxidant activity of caffeic acid (3,4-dihydroxycinnamic acid). Toxicology 217: 213-220. https://doi.org/10.1016/j.tox.2005.09.011
  10. Han EJ, Kim JM (2011) Quality characteristics of Yanggaeng prepared with different amounts of ginger powder. J East Asian Soc Dietary Life 21(3): 360-366.
  11. Han JM, Chung HJ (2013) Quality characteristics of Yanggaeng added with blueberry powder. Korean J Food Preserv 20(2): 265-271. https://doi.org/10.11002/kjfp.2013.20.2.265
  12. Hong SS, Jung EK, Kim AJ (2013) Quality characteristics of Yanggaeng supplemented with Sanghwang mushroom (Phellinus linteus) mycelia. J Korean Diet Assoc 19(3): 253-264. https://doi.org/10.14373/JKDA.2013.19.3.253
  13. Jeong CH, Shim KH (2004) Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr 33(4): 716-722. https://doi.org/10.3746/jkfn.2004.33.4.716
  14. Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM (2011) Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 40(4): 570-574. https://doi.org/10.3746/jkfn.2011.40.4.570
  15. Kang SC, Kim MJ (2003) Storage enhancement of pine-mushroom by using plants. Life Sci Res 1(3): 287-294.
  16. Ko MS, Kim SA (2007) Sensory and physicochemical characteristics of Jeungpyun with Pleurotus eryngii powder. Korean J Food Sci Technol 39(2): 194-199.
  17. Koh JB, Lee CU (2005) Effects of Pleurotus eryngii on lipid metabolism in rats fed high fat diet. J Korean Soc Food Sci Nutr 34(5): 626-631. https://doi.org/10.3746/jkfn.2005.34.5.626
  18. Kim AJ, Han MR, Lee SJ (2012) Antioxidative capacity and quality characteristics of Yanggaeng using fermented red ginseng for the elderly. J Korean Soc Food Sci Nutr 25(1): 83-89. https://doi.org/10.9799/ksfan.2012.25.1.083
  19. Kim CH, Jeong JG (2009) Antioxidant activities and the effect of reducing serum alcohol concentration of Lentinus edodes. Korean J Herbology 24(4): 159-164.
  20. Kim DS, Choi SH, Kim HR (2014) Quality characteristics of Yanggaeng added with Curcuma longa L. powder. Korean J of Culinary Res 20(2) 27-37.
  21. Kim HE, Lim JA, Lee JH (2015) Quality characteristics and antioxidant properties of Yanggaeng supplemented with Hallabong powder. J Korean Soc Food Sci Nutr 44(12): 1918-1922. https://doi.org/10.3746/jkfn.2015.44.12.1918
  22. Kim HK, Han HS, Lee GD, Kim KH (2005) Physiological activities of fresh Pleurotus eryngii extracts. J Korean Soc Food Sci Nutr 34(4): 439-445. https://doi.org/10.3746/jkfn.2005.34.4.439
  23. Kim HJ, Ahn MS, Kim GH, Kang MH (2006) Antioxidative and antimicrobial activities of Pleurotus eryngii extracts prepared from different aerial part. Korean J Food Sci Technol 38(6): 799-804.
  24. Kim JH, Kwon SH, Kim JK, Kim MK (2006) Effects of different mandarin formulations on antioxidative capacity and oxidative DNA damage in fifteen-month aged rats. J Korean Nutr Health 39(7): 610-616.
  25. Kim JW, Kim SH, Yoon HS, Song DN, Kim MJ, Chang WB, Song IG, Eum HJ (2013) Quality characteristics and antioxidant activities of cookies with Pholiota adiposa powder. J Korean Soc Food Sci Nutr 42(12): 1966-1971. https://doi.org/10.3746/jkfn.2013.42.12.1966
  26. Kim KH, Kim YS, Koh JH, Hong MS, Yook HS (2014) Quality characteristics of Yanggaeng added with tomato powder. J Korean Soc Food Sci Nutr 43(7): 1042-1047. https://doi.org/10.3746/jkfn.2014.43.7.1042
  27. Kim MH, Chae HS (2011) A study of the quality characteristics of Yanggaeng supplemented with Codonopsis lanceolata Traut (Benth et Hook). J East Asian Soc Dietary Life 21(2): 228-234.
  28. Kim YJ, Jung IK, Kwak EJ (2010) Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42(2): 183-189.
  29. Lee JH, Lee SR (1994) Analysis of phenolic substances content in Korean plant foods. Korean J Food Sci Technol 26(3): 310-316.
  30. Lee JY, Lee KA, Kwak EJ (2009) Fermentation characteristics of bread added with Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 38(6): 757-765. https://doi.org/10.3746/jkfn.2009.38.6.757
  31. Lee MH, Yoon SR, Jo DJ, Kim HK, Lee GD (2007) Optimization of extraction conditions for functional components of roasted Pleurotus eryngii powder by microwave-assisted extraction. J Korean Soc Food Sci Nutr 36(8): 1062-1069. https://doi.org/10.3746/jkfn.2007.36.8.1062
  32. Lee SM, Choi YJ (2009) Quality characteristics of Yanggaeng by the addition of purple sweet potato. J East Asian Soc Dietary Life 19(5): 769-775.
  33. Min SH, Park OJ (2008) Quality characteristics of Yanggaeng prepared with different amounts of Astragalus membranaceus powder. J East Asian Soc Dietary Life 18(1): 9-13.
  34. Na YJ, Lee JH (2014) Physicochemical and antioxidant properties of Yanggaeng with Cynanchi wilfordii radix powder. J Korean Soc Food Sci Nutr 43(12): 1954-1958. https://doi.org/10.3746/jkfn.2014.43.12.1954
  35. Oh KC (2015) Quality characteristics of dropwort powder added Yanggaeng. The Korean J Culinary Res 21(6): 291-302.
  36. Park EY, Kang SG, Jeong CH, Choi SD, Shim KH (2009) Quality characteristics of Yanggaeng added with paprika powder. J Agric Life Sci 43(4): 37-43.
  37. Park YO, Choi JH, Choi JJ, Yim SH, Lee HC, Yoo MJ (2011) Physicochemical characteristics of Yanggaeng with pear juice and dried pear powder added. Korean J Food Preserv 18(5): 692-699. https://doi.org/10.11002/kjfp.2011.18.5.692
  38. Sung SY, Kim MH, Kang MY (2008) Quality characteristics of noodles containing Pleurotus eryngii. J Korean Soc Food Sci Nutr 24(4): 405-411.
  39. Wong JY, Chye FY (2009) Antioxidant properties of selected tropical wild edible mushrooms. J Food Compos Anal 22(4): 269-277. https://doi.org/10.1016/j.jfca.2008.11.021
  40. Yoo YB (2016) Mushroom sciences crop details. Kyohaksa, Korea. pp 8-18.
  41. http://koreanfood.rda.go.kr. Accessed November 16, 2016.

Cited by

  1. 전지분유와 새송이버섯 분말을 함유한 스프의 품질특성 vol.35, pp.2, 2017, https://doi.org/10.22424/jmsb.2017.35.2.113
  2. Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract vol.33, pp.5, 2017, https://doi.org/10.9724/kfcs.2017.33.5.558
  3. Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea vol.82, pp.8, 2018, https://doi.org/10.1080/09168451.2018.1469395
  4. Quality Characteristics of Yanggaeng prepared with Osmanthus fragrans Powder vol.28, pp.2, 2017, https://doi.org/10.17495/easdl.2018.4.28.2.166
  5. 밀웜(갈색거저리) 분말 첨가량을 달리한 양갱의 품질특성 vol.33, pp.2, 2017, https://doi.org/10.7318/kjfc/2018.33.2.169
  6. 대추즙을 첨가한 양갱의 제조 및 품질 특성 vol.31, pp.6, 2017, https://doi.org/10.9799/ksfan.2018.31.6.883
  7. Quality Characteristics and Antioxidant Activities of Yanggaeng Added with Lentinus edodes Powder vol.30, pp.2, 2017, https://doi.org/10.17495/easdl.2020.4.30.2.162
  8. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) vol.50, pp.7, 2017, https://doi.org/10.3746/jkfn.2021.50.7.715