Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder

정규진,; 이승제,

doi:10.3746/jkfn.2011.40.10.1453

Cited by 52 publications

(6 citation statements)

References 9 publications

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“…Lee and Chin () reported a similar result; the pH of low‐salt pork comminuted meats formulated with TGase was lower than that of the untreated control (without TGase). Jung and Lee () reported that the pH of the dough decreased with increasing sea mustard levels due to the polysaccharides (carboxyl group and sulfuric acid group), polyphenols and flavonoid compounds in sea mustard.…”

Section: Resultsmentioning

confidence: 99%

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Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Choi

Jeong

Kim

et al. 2016

Journal of Food Processing and Preservation

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The effects of a combination of sea mustard and transglutaminase (TGase) on the physicochemical properties and sensory characteristics of reduced-salt frankfurters were investigated. The reduced-salt frankfurters treated with T3 (frankfurter with 1.0% NaCl 1 1.0% sea mustard 1 1.0% TGase) and T4 (frankfurter with 1.0% NaCl 1 0.5% sea mustard 1 1.5% TGase) showed higher moisture content than the control, and the treatments with sea mustard and TGase had lower salinity than the control (frankfurter with 1.5% NaCl). Cooking loss was lowest in the T3 and T4 groups. The total expressible fluid separation was lower for the control than for the reduced-salt meat batters, except for T3. The fat separation of T3 was lower than that of the other treatments. The control and T5 (frankfurter with 1.0% NaCl 1 2.0% TGase) had the highest hardness, whereas the gumminess and chewiness of the control were not significantly different from those of T4 and T5. The overall acceptability was highest in the control, while the acceptability among the reduced-salt frankfurters was not significantly different. Thus, the results of this study show that the combination of sea mustard and TGase successfully improved the reduced-salt frankfurters. PRACTICAL APPLICATIONSIn this study, sea mustard and transglutaminase (TGase) were used to improve the physicochemical and sensory of reduced-salt frankfurters (1.0% NaCl). The results of this current study showed that the ratio between sea mustard and TGase differently affected the quality attributes of reduced-salt frankfurters. Particularly, the incorporation of 1.0% sea mustard and 1.0% TGase into reduced-salt frankfurters resulted in the lowest cooking loss and similar sensory acceptability to regular frankfurter (1.5% NaCl). Therefore, the quality attributes of reduced-salt frankfurters could be improved effectively by the appropriate combination of sea mustard and TGase.

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Section: Resultsmentioning

confidence: 99%

“…The addition of sea mustard to meat products has been shown to improve the cooking loss, emulsion stability and texture profile analysis (TPA) (Lopez‐Lopez et al . ; Jung and Lee ; Kim et al . ).…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Choi

Jeong

Kim

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“… Detienne and Wicker (1999) observed that the pH of pork loin injected with 0.5% NaCl increased with increasing sodium tripolyphosphate levels. Jung and Lee (2011) reported that the pH of cookies containing sea mustard decreased as the sea mustard powder level increased. Puolanne et al .…”

Section: Resultsmentioning

confidence: 99%

“…The yellowness of uncooked and cooked reduced-fat/low-salt meat emulsion systems with added sea mustard was significantly higher than that for treatments without sea mustard ( p <0.05). Jung and Lee (2011) reported that yellowness of cookies prepared significantly increased, while lightness and redness decreased with higher sea mustard levels. These results were also in agreement with Jimenez-Colmenero et al .…”

Section: Resultsmentioning

confidence: 99%

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Kim¹,

Hwang²,

Song³

et al. 2015

Korean Journal for Food Science of Animal Resources

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The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

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“…, 상수리 (12), 야 콘잎 분말 (13), 흑미 미강 (14), 미역 분말 (15), 울금 분말 (16), 아마씨 가루 (9), 연근 분말 (17), 블루베리 (18), 새송이 버섯 분말 (19), 버찌 분말 (20), 솔잎(21), 흑마늘(22)을 첨 …”

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Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice

정해원¹,

정해정

2013

Journal of the Korean Society of Food Science and Nutrition

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This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (γ-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

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Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder

Cited by 52 publications

References 9 publications

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice

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