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Free Radical Scavenging Effect of Added Ferulic Acid on Wheat Flour Products
Perry K. W. Ng,고봉경 계명대학교 자연과학연구소 2017 Quantitative Bio-Science Vol.36 No.1
The free radical scavenging effects of baked and extruded wheat flour products were determined. Ferulic acid was selected as a model phenolic compound and mixed with wheat flour at a level of 250 μg/g based on the flour weight. Free radical scavenging activity (FRSA) against the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) was determined. In the baking process, the most predominant change in activity was observed during fermentation, where increases in FRSA were observed in both fermented doughs with and without added ferulic acid. In contrast, the FRSA of the baked bread crumb decreased, despite the addition of ferulic acid. Additionally, FRSA differed with the cooking method. Cookies showed the highest FRSA because of the Maillard products. In bread, there was a large increase in FRSA following the addition of ferulic acid, and bread crumb was the most effective in retaining the free radical activity of the added ferulic acid.
Effects of Extrusion Conditions on Pasting Properties of Potato
Jae-Yoon Cha,Perry K.W. Ng,Han-Seung Shin,Jerry Cash 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5
An advantage to the extrusion of raw potatoes is a reduction in the energy input required to process potato products; however, the effects of extrusion on the properties of raw potato have not been studied. The purposes of this study were to develop a workable extrusion process for raw potato and to study the effects of extrusion conditions on the pasting properties of extruded potato products. The peak viscosity, final viscosity, pasting temperature, water solubility index, and water absorption index of pressed and pressed-dried potato extrudates decreased as die exit temperature increased, whereas they did not change as screw speed increased. The peak viscosity, final viscosity, and water solubility of steam-cooked potato products decreased with extrusion processing; however, they did not change with increasing die exit temperature and screw speed. Potato products with different degrees of depolymerization of extruded potato starch, depending on die exit temperature, were produced from raw potatoes.
Hyun-Joo Ahn,Jae-Hyun Kim,Yoon-Hyuk Chang,James F. Steffe,Perry K. W. Ng,Hee-Ra Park 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars (‘Sharpshooter’, ‘Russ’, and ‘AcAriss’) blended with barley (40%) or soy (20%) flour were investigated. In the rapid viscoanalyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G") and loss (G"") moduli of the sample pastes increased with an increase in frequency (ω), while complex viscosity (η*) decreased. In all wheat cultivars, G", G"", and η were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.
Effect of Ginseng Powder Addition on Physicochemical Properties of Wheat Bread and Cookies
장윤혁,Perry K. W. Ng 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4
This study evaluated quality properties of hard wheat-ginseng bread (10% ginseng powder, GP) and soft wheat-ginseng cookies (10% GP), and changes in ginsenosides (G) in bread and cookies upon baking. Bread loaf volume decreased when GP was added to hard wheat flour (HWF)bread formulations. Widths of cookies baked from soft wheat flour (SWF)-GP were significantly smaller than those of cookies baked from SWF. Individual G (Rb1, Rc,Rd, Rg2, and Rg3) were fractionated and identified by reversed-phase (RP)-HPLC from GP, ground bread crust,and ground bread crumb of samples baked from HWF and HWF-GP, and ground cookie samples baked from SWF and SWF-GP. Rg2 (0.17 and 0.06 mg/100 mg GP) was found in the bread crust and bread crumb of samples baked from HWF-GP, respectively, whereas Rg3 (0.07 mg/100mg GP) was present only in the bread crust. Rg2 and Rg3were not present in cookie samples baked from SWF-GP.