연잎과 연근분말을 첨가한 스펀지케이크의 품질 특성

김현순(Hyun-Sun Kim),이치호(Chi-Ho Lee),오재욱(Jae-Wook Oh),이정훈(Jeong-Hoon Lee),이시경(Si-Kyung Lee) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.9

연잎과 연근분말을 박력분 양의 4, 8, 12% 대체 첨가하여 제조한 스펀지케이크의 품질 특성으로 제품의 굽기?냉각 손실, 부피 및 비체적, crumb 색도, 조직감, 미세구조, 관능검사 등을 분석한 결과, 굽기?냉각 손실은 연잎과 연근분말을 첨가한 시험구들이 대조구보다 높았다. 케이크의 부피는 대조 구가 가장 컸고, 대체분의 첨가량이 증가함에 따라 유의적으로 작아졌으며 비체적도 같은 경향이었다. 색도는 대조구가 시험구들보다 명도(L)와 황색도(b)는 높았고, 시험구 중에는 연근 12% 첨가구의 L값이 가장 낮아 어두운 것으로 나타났다. 적색도(a)는 대조구에 비하여 연잎과 연근분말 첨가로 증가하였다. 조직감 중 경도는 대조구와 연잎 및 연근분말 4% 첨가구에서 가장 낮았고, 대체분의 첨가량이 증가할수록 증가하였다. 응집성은 대조구에서 가장 낮았으나 탄력성은 대조구가 시험구에 비해 높은 경향을 나타냈다. 케이크의 crumb 구조는 대조구에 비해 연잎과 연근 분말 첨가량이 증가할수록 기공이 거칠고 열려있었다. 관능검사에서 연잎분말을 첨가한 제품보다는 연근분말을 첨가한 케이크를 더 선호하는 것으로 나타났다. 따라서 연잎분말은 4%, 연근분말은 8%까지 첨가하면 관능적 품질 특성을 유지하면서 기능성 스펀지케이크를 제조할 수 있을 것으로 생각된다. This study was conducted to evaluate the effect of lotus leaf and lotus root powder on the quality characteristics of sponge cake. Percentages of 4, 8 and 12% of two kinds of lotus powder were added to the batter based on flour content. Baking and cooling loss rate, volume and specific loaf volume, crumb color, texture, scanning electron microscopy (SEM) and sensory evaluation of the products were analyzed. The baking and cooling loss rate of the control was lower than cakes with added lotus leaf and lotus root powder. The volume of the control was the largest, and as the amount of lotus leaf and lotus root powder increased, volume and specific loaf volume became smaller. The lightness and yellowness values of the control were higher than those of the experimental cakes, and the loaves with 12% added lotus root powder showed the lowest value. Redness of the experimental cakes increased. In the textual property evaluation, hardness of the control and sponge cakes containing 4% lotus leaf, and lotus root powder appeared to have the lowest value. As the amount of lotus leaf and lotus root powder increased, hardness increased. Springiness showed the same tendency, but cohesiveness of the control revealed the lowest value. The structure of the cake crumb by SEM, revealed that the crumb cells and grains of the experimental cakes were opened and coarse, as the amount of lotus leaf and lotus root powders increased. In a sensory evaluation, sponge cakes containing lotus root powder were preferred rather than those with lotus leaf powder. As a result, good sponge cakes were prepared by adding 4% lotus leaf powder or 8% lotus root powder.

죽엽과 연잎 분말을 첨가한 밀 복합분의 물성에 관한 연구

황성연,오금자,강근옥 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.4

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

연구논문 : 죽엽과 연잎 분말을 첨가한 밀 복합분의 물성에 관한 연구

황성연 ( Seong Yun Hwang ),오금자 ( Kum Ja Oh ),강근옥 ( Kun Ok Kang ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.4

The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leaf and lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA, farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leaf powders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leaf and lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased as bamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flour reduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bamboo leaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powder suppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistency of the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. The fermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.

죽엽과 연잎 분말을 첨가한 찐빵의 품질 특성에 관한 연구

황성연,오금자,강근옥 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

연구논문 : 죽엽과 연잎 분말을 첨가한 찐빵의 품질 특성에 관한 연구

황성연 ( Seong Yun Hwang ),오금자 ( Kum Ja Oh ),강근옥 ( Kun Og Kang ) 한국식생활문화학회 2014 韓國食生活文化學會誌 Vol.29 No.3

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage , and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

연잎 첨가가 제빵 특성 및 항산화 활성에 미치는 영향

박나영 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2

This study was carried out to investigate the quality characteristics and antioxidative activity of bread containing lotus leaf powder (in ratios of 0, 1, 2, and 3% of the total flour). The pH of dough and bread were decreased as the concentration of lotus leaf powder increased. The volume of dough during fermentation did not show significant difference between 1% lotus leaf powder containing dough and control. The weight of bread increased by addition of lotus leaf powder. The volume, specific volume and baking loss rate of the bread decreased as lotus leaf powder levels increased. Redness and yellowness of the inner crumb were decreased by the addition of lotus leaf powder, but lightness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly as the concentration of lotus leaf powder increased. The overall acceptability of bread containing 1% lotus leaf powder showed no significant difference compared with control. The result exhibited that adding the lotus leaf powder into the bread increased antioxidant activity, and the highest quality improvement was obtained by incorporating 1% (w/w) lotus leaf powder into the bread formula.

연잎 분말을 첨가한 매작과의 품질특성

박복희,박미영,조희숙 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.3

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

연잎 분말을 첨가한 두부의 품질 특성

박복희 ( Bock Hee Park ),조희숙 ( Hee Sook Cho ),전은례 ( Eun Raye Jeon ),김성두 ( Sung Doo Kim ),고경미 ( Kyeong Mi Koh ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.3

This study was conducted to investigate the quality characteristics of tofu prepared with different concentrations of lotus leaf powder. The determined values for moisture, crude ash, carbohydrate, crude protein, and crude lipid in were 2.97%, 8.09%, 65.18%, 22.83%, and 0.93%, respectively. The yield rates of the tofu samples did not differ significantly according to the level of added lotus leaf powder; however, there was a significant decrease in pH and a significant increase in acidity. The L- and a-values of samples decreased as the amount of lotus leaf powder in the formulation increased, whereas the b value increased. Furthermore, hardness significantly increased as the level of lotus leaf powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.2% lotus leaf powder.

연잎가루를 첨가한 식빵의 품질 및 관능적 특성

차선숙(Cha, Seon-Suk),김경진(Kim, Kyung-Jin),이현주(Lee, Hyun-Joo) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.5

The purpose of this study was to investigate the quality characteristics of the white pan breads supplemented with lotus leaf powder. Properties of pan breads were analyzed by water activity, colorimeter, scanning electron microscope, and sensory tests. The water activity of the white pan breads, supplemented with lotus leaf powder (0, 1, 2 and 3%), were 0.97, 0.97, 0.96 and 0.96 after 4 days. Analyzing the color value of the white pan breads with different quantities of lotus leaf power during storage, it was observed that the lightness decreased, but redness and yellowness increased up to 4%, with increasing amounts of lotus leaf powder. Hardness and gumminess decreased by increasing lotus leaf powder, but cohesiveness increased. Springness did not show significant difference. The results of the consumer acceptability showed that color and flavor of the white pan bread with increasing lotus leaf powder, were higher than control. Sensory characteristics suggested that addition of 1% lotus leaf powder was the least acceptable; however, with regards to healthy food, it was similar to control.

Facile and Effective Preparation of the Lotus Leaf-based Adsorbent by Exposing Cellulose Nanocrystal for Waste Water Treatment and Air Purification

Huiyu Yang,Ke Liu,Xin Liu,Yaling Wang,Keshuai Liu,Fengxiang Chen,Bo Deng,Weilin Xu 한국섬유공학회 2020 Fibers and polymers Vol.21 No.2

One substantial plant waste, lotus leave was fabricated into lotus leave powder with different diameters by ball milling. The surface morphology, chemical composition, particle size, porosity parameters, crystal structure, and wettabilityof lotus leaf powders (LLPs) were analyzed by scanning electron microscopy (SEM), high resolution transmission electron microscopy (HR-TEM), Fourier-transform infrared (FT-IR) spectroscopy, X-ray photoelectron spectroscopy (XPS), laser particle size analysis, N2 adsorption/desorption, X-ray diffraction (XRD) analysis, and water contact angle (WCA) analysis, respectively. The results showed that the micro- and nanoscale waxy papilla structures on the surface of the lotus leaf were gradually destroyed by mechanical forces along with extended balling time. Accompanied re-exposing of -OH affluent cellulose nanocrystals (CNCs) was proved by HR-TEM, XRD, and FTIR. FTIR also revealed a hydroxyl to carboxyl transition on the surface of CNCs. Both the re-exposure of CNCs and thereof chemical structure transition after ball millingmade the LLP a good candidate for pollutant adsorbent for dye, formaldehyde, and heavy metal ions.