Antioxidative Activity and Quality Characteristics of Rice Madeleine Added with Pine Needle Powder and Extract

Abstract

To develop health functional gluten-free rice madeleines added with pine needle, rice flours were prepared by adding different contents (0.6, 1.2, and 1.8% on rice flour basis) of freeze-dried pine needle powder (PP) and extract (PE, by pressing pine needles). The preparation, textural and sensory properties, and antioxidative activities of rice madeleines were investigated. The antioxidative activities of rice madeleines added with PP and PE were higher than those of the control and were significantly different from each other. The specific volume of rice madeleines added with PE was higher than that added with PP. Lightness and yellowness decreased with increasing PP or PE content, whereas redness showed the reverse trend. Textural properties were also significantly different according to pine needle type and content. Hardness values of rice madeleines added with 1.2 and 1.8% PP or 1.2% PE were reduced compared to that of control. Hardness values increased while other textural properties decreased during storage. In the sensory test, color, flavor, and taste scores increased with increasing PP or PE contents, whereas flavor and overall quality scores were highest in rice madeleine added with 1.2% PP. Based on these results, pine needle powder addition improved antioxidative activities and overall quality.

Antidiabetic Activities of Korean Red Pine (Pinus densiflora) Inner Bark Extracts

“…Korean red pine (Pinus densiflora) belongs to the Pinaceae family and is widely distributed in Korea and in the other areas of East Asia (Kim, 1996). Needles, cones, bark, and pollen of Korean red pine have been used for medicine and safe food raw materials (Kim et al, 2012). Although many studies on the chemical components and biological activities have been reported on the extracts of Korean red pine leaves and branches, but the researches on the bark extracts have still plenty of room to be conducted.…”