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- 주제어 : spinach powder (검색결과 4 건)
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시금치 분말을 첨가한 유화형 소시지의 항산화 활성과 품질 특성
이정아,최민영,추시연,황동빈,김학연 공주대학교 자원과학연구소 2019 자원과학연구 Vol.1 No.1
This study aimed to investigate the effects of spinach powder on the quality characteristics (CIE color value, cooking loss, sensory evaluation) and antioxidant activity (DPPH radical scavenging activity, FRAP assay, total phenol content, total flavonoid content) of pork emulsion sausage. The pork emulsion sausage samples were prepared with the following amounts of spinach powder (0% (Control), 1%, 2%, and 3%). The CIE L* value of uncooked and cooked samples an decreased with increasing concentration of spinach powder. However, The CIE b* value of samples increased with an increase in spinach powder. Off-flavor of samples containing 3% spinach powder were significantly higher than those of control (p<0.05). samples containing spinach powder showed significantly higher DPPH radical scavenging activity than those of the control (p<0.05). Samples containing 3% spinach powder showed a higher FRAP, total flavonoid content that of the control (p<0.05). The results indicate that spinach powder could be enhance the antioxidant activity and quality characteristics of pork emulsion sausage.
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정종연(Jong Youn Jeong),배수민(Su Min Bae),윤지예(Jiye Yoon),정다훈(Da Hun Jeong),곽승화(Seung Hwa Gwak) 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.5
This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.
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연구논문 : 시금치 가루를 첨가한 발아현미쿠키의 최적화
이희정 ( Hee Jeong Lee ),주나미 ( Na Mi Joo ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points. including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3g, sugar 35.5g butter 54.4g.
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ScienceON
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