Effects of premature mandarin powder on the quality characteristics
                        and antioxidant activities of scone

Lee, Seul-Lee; Joo, ShinYoun

doi:10.11002/kjfp.2021.28.2.231

Cited by 7 publications

(7 citation statements)

References 21 publications

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“…In another previous study, the hardness of scones added with green tangerine powder ( Lee and Joo, 2021 ) was found to decrease significantly as the addition amount increased, resulting in the same results as in this study. The scones added with extracted peach liquid ( Yang and Kim, 2019 ) were found to increase in hardness as the addition amount increased, showing the opposite result from this study, where the hardness was affected as the amount of addition of the sample increased.…”

Section: Discussionsupporting

confidence: 87%

“…The springiness of scones added with premature mandarin powder ( Lee and Joo, 2021 ), extracted peach liquid ( Yang and Kim, 2019 ), Litsea japonica fruit powder ( Lim et al, 2022 ), and roasted black bean powder ( Moon et al, 2022 ) did not show any significant differences, showing the same results as in this study.…”

Section: Discussionsupporting

confidence: 81%

“…The pH of premature mandarin powder scones ( Lee and Joo, 2021 ) and pine needle cookies ( Choi, 2009 ) showed a decrease as the addition amount increased. In previous studies, PKLP was shown to increase the pH ( Woo et al, 1998 ).…”

Section: Discussionmentioning

confidence: 99%

“…Scone batter was prepared with 0, 2, 4, 6, and 8% PKLP by applying the manufacturing method of Lee and Joo (2021) ( Fig. 1 ).…”

Section: Methodsmentioning

confidence: 99%

“…Scones are a type of quick bread that can be prepared in a short amount of time without fermentation and has a soft and light taste. In Korea, the consumption of scones as a meal substitute has recently been reported to be increasing ( Choi and Jung, 2019 ; Lee and Joo, 2021 ). However, scones are a type of bread that older people in Korea are relatively unfamiliar with.…”

Section: Introductionmentioning

confidence: 99%

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Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Lee,

Ryu,

Paik

2023

Prev. Nutr. Food Sci.

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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.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 99%

“…Scone batter was prepared with 0, 2, 4, 6, and 8% PKLP by applying the manufacturing method of Lee and Joo (2021) ( Fig. 1 ).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Lee,

Ryu,

Paik

2023

Prev. Nutr. Food Sci.

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Physicochemical properties of scones added with Litsea japonica fruit powder

Lim¹,

Kim²,

Kim³

et al. 2022

Korean J. Food Preserv.

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This study examined the quality characteristics and antioxidant activities of scones prepared using Litsea japonica fruit powder (LJFP). The density of scone dough with LJFP was 1.07-1.13 g/mL, and the pH of scone dough was the highest in LJFP0. Baking loss rate, volume, and soluble solid content of scones did not differ among samples, but moisture content was the highest in LJFP0. In terms of color, L* and b* values of scones decreased and a* value increased with increasing LJFP content. The texture properties revealed that hardness, cohesiveness, gumminess, and chewiness but not springiness of scones decreased with the addition of LJFP. The total polyphenol contents, total flavonoid contents, and the DPPH and ABTS+ radical scavenging activities of scones were determined to increase with increasing LJFP contents. Reducing power varied from 0.53-1.32. Based on a sensory evaluation test, the overall preference, flavor, and texture were the lowest in LJFP0. The appearance and color of scones showed higher scores in LJFP0 and LJFP1, and taste was the highest in LJFP1. These results suggest that adding 0.625-2.5% LJFP is optimal for making scones.

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Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

Kim

Han

2021

JKFN

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The purpose of this study was to investigate the possibility of using premature mandarin peel powder, a by-product of citrus fruits, for making sponge cakes with the addition of 0%, 3%, 6%, 9%, and 12% of premature mandarin peel powder and analyzing the resultant antioxidative properties and quality characteristics. The study showed that the height, batter yield, and loss rate of sponge cakes decreased as higher amounts of premature mandarin peel powder were added but the weight and specific gravity increased. The moisture content of the sponge cake prepared with 12% premature mandarin peel powder showed the highest values, but the pH was the highest in the control group at 8.12. In terms of color, the L and a values were the highest in the control group, but the b value was highest in the 12% group. There was no significant difference between samples in terms of springiness and cohesiveness, although the study showed a significant increase in the hardness, chewiness, and gumminess as the proportion of premature mandarin peel powder in the sponge cake increased. The total polyphenol content, total flavonoid content, DPPH radical scavenging activity, and ABTS radical scavenging activity all increased significantly as more premature mandarin peel powder was added to the sponge cake. The sensory evaluation results showed that the 6% group had the highest preference in overall acceptability including the color, flavor, taste, and texture. The results of this study proved that the groups with premature mandarin peel powder had better antioxidant activity and sensory properties than the control group and it is therefore judged to have a high potential for use as a food material.

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Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone

Cited by 7 publications

References 21 publications

Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Physicochemical properties of scones added with Litsea japonica fruit powder

Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder

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